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Mashed Butternut Squash

This dish may remind you of candied yams with its syrupy sweetness and creamy texture, but it packs fewer calories. It’s a great side dish to flounder or another light fish. It’s also filling and satisfying enough to enjoy on its own.
Print Recipe
Cook Time 15 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1199.4 kcal

Equipment

  • 1 Large Pot For boiling squash
  • 1 Sharp Knife For peeling and cutting squash
  • 1 Cutting Board
  • 1 Mixing Bowl For mashing
  • 1 Potato Masher or Electric Mixer

Ingredients
  

Main

  • 1 large butternut squash peeled
  • 1/3 cup maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons half-and-half

Instructions
 

  • Cut the squash into 1- to 2-inch cubes and place them in a large pot. Fill the pot with enough water to cover the squash by about an inch. Bring to a boil over high heat. Cover and reduce the heat to medium low; simmer until the squash is tender, about 10 to 25 minutes or until you can pierce easily with a fork.
  • Drain the squash and transfer to a mixing bowl. Add the syrup, salt, pepper and half-and-half. Mash with a potato masher or electric mixer until the squash is the consistency of mashed potatoes.

Notes

Butternut squash can be difficult to peel and cut; ensure your knife is sharp and use caution. For a deeper, slightly nutty flavor, consider roasting the squash cubes instead of boiling them, which also makes them easier to mash. Adjust the amount of maple syrup to your preference; some squash are sweeter than others. A pinch of warm spice like nutmeg or cinnamon can complement the squash beautifully. For a richer mash, substitute heavy cream for the half-and-half and add a pat of butter.