Butternut Squash Mash

Vegetarian
Gluten Free
Health score
44%
Butternut Squash Mash
115 min.
10
265kcal

Suggestions

Looking for a delicious and versatile side dish that's both vegetarian and gluten-free? Look no further than this Butternut Squash Mash! This mouthwatering recipe serves 10 and is ready in about 115 minutes, making it perfect for entertaining or a cozy family dinner. Each serving contains approximately 265 calories, so you can indulge guilt-free.

This Butternut Squash Mash is the perfect complement to any main course, featuring a harmonious blend of flavors from the roasted butternut squash, fragrant sage, and sweet garlic. The dish is naturally high in carbohydrates, with a modest amount of protein and fat, ensuring a well-rounded meal.

To make this Butternut Squash Mash, you'll need a few simple ingredients and some essential kitchen equipment. Start by microwaving the butternut squash to make it easier to cut, then roast it alongside whole garlic bulbs for added depth of flavor. Once cooled, the squash is combined with a herbed butter mixture and mashed garlic, resulting in a smooth, creamy texture.

Not only is this Butternut Squash Mash incredibly tasty, but it's also incredibly convenient. You can prepare it up to three days in advance, store it in the refrigerator, and reheat it in the microwave or oven when ready to serve.

Don't miss out on this delectable and healthy side dish. Give our Butternut Squash Mash a try at your next meal and impress your friends and family with its delightful flavors and beautiful presentation.

Ingredients

  • tablespoons butter 
  • 10.5 pounds butternut squash 
  • tablespoon sage fresh minced
  • small garlic 
  • 0.5 cup half and half 
  • tablespoon olive oil 
  • teaspoon pepper freshly ground
  • teaspoons salt 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven
  • knife
  • plastic wrap
  • hand mixer
  • casserole dish
  • aluminum foil
  • microwave
  • chefs knife

Directions

  1. To make squash easier to cut, prick squash with a paring knife; microwave each squash on HIGH 4 to 5 minutes. Carefully cut squash in half lengthwise using a sharp chef's knife, discarding seeds and membranes. Line 2 large baking sheets with aluminum foil; lightly grease foil. Arrange squash halves, cut side down, on baking sheets.
  2. Cut off pointed ends of garlic bulbs.
  3. Place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal; place on 1 baking sheet with squash.
  4. Place 1 baking sheet on upper oven rack; 1 on lower oven rack.
  5. Bake at 350 for 1 hour, switching baking sheet positions after 35 minutes.
  6. Let cool 10 minutes.
  7. Scoop out squash from shell, and place in a large bowl. Squeeze garlic cloves from bulbs; mash with a fork.
  8. Melt butter in a small saucepan over medium heat. Stir in half-and-half and next 3 ingredients; bring to a simmer.
  9. Remove from heat.
  10. Add herbed butter and mashed garlic to squash. Beat at medium speed with an electric mixer until smooth.
  11. Serve hot.
  12. Make Ahead: Prepare squash mash. Cool, cover, and chill up to 3 days. Reheat Butternut Squash Mash loosely covered with heavy-duty plastic wrap in the microwave on HIGH 6 to 8 minutes or until heated thoroughly, stirring after 4 minutes, or bake it in a covered casserole dish at 350 until hot.

Nutrition Facts

Calories265kcal
Protein7.05%
Fat16.86%
Carbs76.09%

Properties

Glycemic Index
11.2
Glycemic Load
0.08
Inflammation Score
-10
Nutrition Score
33.196087027374%

Flavonoids

Myricetin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:264.89kcal
13.24%
Fat:5.58g
8.58%
Saturated Fat:2.6g
16.27%
Carbohydrates:56.63g
18.88%
Net Carbohydrates:46.99g
17.09%
Sugar:10.99g
12.21%
Cholesterol:10.26mg
3.42%
Sodium:509.73mg
22.16%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.25g
10.5%
Vitamin A:50741.67IU
1014.83%
Vitamin C:100.31mg
121.59%
Copper:2.17mg
108.38%
Manganese:1.06mg
52.93%
Potassium:1700.85mg
48.6%
Vitamin E:7.16mg
47.72%
Magnesium:164.72mg
41.18%
Fiber:9.63g
38.53%
Vitamin B6:0.75mg
37.38%
Folate:129.09µg
32.27%
Vitamin B1:0.48mg
32.22%
Vitamin B3:5.74mg
28.68%
Calcium:248.44mg
24.84%
Vitamin B5:1.95mg
19.5%
Iron:3.45mg
19.16%
Phosphorus:170.79mg
17.08%
Vitamin B2:0.12mg
7.14%
Vitamin K:6.77µg
6.45%
Zinc:0.79mg
5.24%
Selenium:2.89µg
4.13%
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