This mashed butternut squash recipe is a favorite in the fall and for the holidays! It’s simple to make and comes together quickly with roasted butternut squash, maple syrup, and butter. Mashed butternut squash is a healthier alternative to mashed potatoes and is so delicious!
Cut the ends off the the squash then cut it in half lengthwise. Scoop out the seeds and place the squash on a baking sheet cut side up.
Spread one tablespoon of softened butter on each cut side of the squash, then put one tablespoon of maple syrup into each cavity where the seeds were.
Roast the squash for about an hour or until the flesh is very soft when pierced with a knife or fork.
Take the roasted squash out of the oven and let it cool for 15-20 minutes or until it can be handled without being too hot.
Once the squash is cool enough, scoop out the flesh with a spoon into a bowl. Add two tablespoons of butter, two tablespoons of maple syrup, and a pinch salt and mash everything together with a fork until the squash is creamy and there are no lumps.
Serve the mashed butternut squash in a bowl with a pat of butter and more maple syrup drizzled over the top.
If you would prefer to steam or boil the squash that will still work just fine! Just cut the squash crosswise and use a small paring knife to remove the peel. Then cut the squash into cubes and steam or boil them until they are tender.
Sage goes really well with butternut squash and even pairs well with the maple syrup too. Just mix some finely chopped fresh sage into the mashed squash to make it extra special!
A few fresh sage leaves make a lovely garnish! A sprinkle of cinnamon would be a nice addition as well.
Mashed Butternut Squash with Maple Syrup https://www.growforagecookferment.com/mashed-butternut-squash/