- Post author:Melissa Haines
- Post published:December 14, 2013
- Post comments:2 Comments
Jump to Recipe
Mashed Butternut Squash Recipe – A delicious recipe. Easy to make. Perfect for a fall side and holiday dinners with friends and family.
Mashed Butternut Squash Recipe
Recently my Sister-In-Law had us over for dinner. She made this delicious Mashed Butternut Squash in a way I’ve never had before. I knew I was not leaving there without that recipe.
I love sides recipes probably a little bit more than the main course. I have plenty of sides that I’ve published here on this blog like these Twice-baked Sweet Potatoes and Mom’s Corn Souffle’ Recipe
Table of contents
- Mashed Butternut Squash Recipe
- Ingredients
- How to make Mashed Butternut Squash
- Here’s your handy dandy printable:
Ingredients
- Butternut Squash
- chicken broth
- brown sugar– divided
- unsalted butter– divided
- cinnamon
- salt
How to make Mashed Butternut Squash
- Split the squash in half, and scoop the seeds out
- Place the 2 halves of squash with open cavities facing up, into a shallow baking dish
- Add, 1 T of brown sugar, and 1 T of butter into each cavity of the squash.
- Pour a little bit of the chicken broth into the cavities of the squash (the amount will vary depending on the size of your squash, but 2-3 Tbsp. in each cavity should do the trick)
- Add the rest of the broth to the bottom of the baking dish
- Cover with foil, and bake at 400 degrees, for about 40 minutes, or until squash is fork-tender.
- Remove from oven, transfer the squash to a work surface to scoop out the cooked flesh, removing it from the outer skin
- Place the cooked squash into a large bowl
- Add the juices (broth) from the baking dish
- Mash the squash incorporating the broth in the pan with the squash
- Add the cinnamon and salt, mix in
- Serve, and enjoy!
Here are my top picks from Amazon for this recipe…
(affiliate links)
[box] 
Pyrex Easy Grab 2-Qt Glass ...Shop on Amazon 
Boston International Birch ...Shop on Amazon 
Boston International Pumpki...Shop on Amazon [/box]
Here’s your handy dandy printable:
Mashed Butternut Squash
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 176cal
Author: Melissa
Cost: $10
Ingredients
- 1 large Butternut Squash
- 2 cups chicken broth
- 2 Tbsp. brown sugar – divided
- 2 Tbsp. unsalted butter – divided
- 1 tsp. cinnamon
- ½ tsp. salt
Instructions
Split the squash in half, and scoop the seeds out
Place the 2 halves of squash with open cavities facing up, into a shallow baking dish
Add, 1 T of brown sugar, and 1 T of butter into each cavity of the squash.
Pour a little bit of the chicken broth into the cavities of the squash (amount will vary depending on the size of your squash, but 2-3 Tbsp. in each cavity should do the trick)
Add the rest of the broth to the bottom of the baking dish
Cover with foil, and bake at 400 degrees, for about 40 minutes, or until squash is fork-tender.
Remove from oven, transfer the squash to a work surface to scoop out the cooked flesh, removing it from the outer skin
Place the cooked squash into a large bowl
Add the juices (broth) from the baking dish
Mash the squash incorporating the broth in the pan with the squash
Add the cinnamon and salt, mix in
Serve, and enjoy!
Notes
- *In response to a question – Put only enough broth in the cavity to partially fill it. You don’t want the broth spilling out and taking the butter and sugar with it. You only want enough, so that it soaks into the flesh along with the butter and the sugar
nutrition facts are only an estimate
Nutrition
Serving: 8g | Calories: 176cal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 685mg | Potassium: 698mg | Fiber: 4g | Sugar: 12g | Vitamin A: 20122IU | Vitamin C: 39mg | Calcium: 115mg | Iron: 2mg
[box] 
[/box]
Share
Share
Share
Pin It! 214
Share
Tweet
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This Post Has 2 Comments
Sacha November 11, 2016Reply
So you put 2 cups of broth into the baking dish and then a little extra into the cavity of the squash? How much roughly should I do?
Melissa November 12, 2016Reply
You’ll use a little bit from your 2 cups of broth. The amount you put in will vary depending on the size of your squash cavity. You don’t want to put so much that it is spilling out of the cavity, along with the sugar and butter. 2-3 Tbsp. will probably do the trick. The foil will lock the rest of juices inside the pan, giving the squash a broth bath…to even further the deliciousness. 🙂
