Mashed Butternut Squash

From Cook's Country | October/November 2013

Why this recipe works:

To avoid watery, stringy mashed squash, we cube the squash to cut through the tough fibers, and then we roast it in a hot oven to concentrate the flavor and evaporate the moisture. Sautéed onions and garlic provide a savory backbone, while shredded apple, warm spices, and maple syrup add depth… read more

To avoid watery, stringy mashed squash, we cube the squash to cut through the tough fibers, and then we roast it in a hot oven to concentrate the flavor and evaporate the moisture. Sautéed onions and garlic provide a savory backbone, while shredded apple, warm spices, and maple syrup add depth and sweetness. Once the roasted squash is in the pot, we simply mash it all together, season, and serve.

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Serves 8

Cutting the squash into uniform chunks ensures even cooking.

Ingredients

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