Mashed Butternut Squash
 
Hands-on time
Cook time
Total time
 
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Yields: 8-10 servings
Ingredients
  • 4 lbs butternut squash (about 2 medium-sized squash)
  • olive oil
  • 2 Tbsp unsalted butter
  • 2 apples, grated
  • 1 yellow onion, diced small
  • 1/4 tsp kosher salt
  • 1 clove garlic, minced
  • 1/2 tsp cinnamon
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/8 tsp cayenne pepper
  • 2-3 Tbsp maple syrup
Instructions
  1. Preheat oven to 375. Cut butternut squash in half lengthwise and scrape out seeds. Brush with olive oil and place cut side down on a foil-lined baking sheet. Bake until squash is tender all the way through, especially at the long end. This will vary depending on the size of your squash, about 35-45 minutes.
  2. Melt butter over medium-low heat in a large pot or Dutch oven. Add apples, onion, and salt, cover, and cook until onions are soft, about 5 minutes. Remove cover and saute until golden brown, about 5-7 minutes longer. Add garlic and spices and saute until fragrant, about 30 seconds longer. Remove from heat and set aside until squash finishes roasting.
  3. Once squash is roasted, scrape it out of the skin and add it, along with maple syrup, to the pot with the apples and onions. Whip with a hand mixer until smooth.
  4. Serve hot! Enjoy.
Notes
This recipe can easily be halved to yield a smaller amount (or if you only have 2 lbs of squash!).
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/10/mashed-butternut-squash/