Easy side dish for lunch or dinner, that you can toss in the oven and forget about, devoting your time to cooking other parts of the meal, playing cards or lounging in front of the TV. Point is, that it’s EASY & did I mention it’s delicious? Cause it is.
This recipe, although mimicked after mashed potatoes, is arguably easier to make. You don’t have to peel potatoes, just slice & seed a squash. And you don’t have to hand mash or beat anything, just scoop it out of the shell. Plus, the hardest part of the process is tossing it in the oven, so all those unseasoned home cooks don’t need to worry about complexities. Convinced?
Roasted butternut squash is one of the most consistent, hearty dishes to rely on for dinner, especially when the weather starts getting colder and the leaves start falling.
Butternut squash can last a really long time before being cooked. I’m notorious for going grocery shopping, seeing a squash, committing myself to cooking it that night and then just not. Maybe I forget, maybe I change my mind, maybe someone else cooked dinner already, but for whatever reason it gets shelved in the “Forget me for two months” section of my pantry. It sits there, in the dark recess of said pantry, contemplating “Why?” “Why did she buy me not to cook me?” “Why is the world so cruel?” But then (potentially months later) I will notice that butternut squash (obviously making friends with the spaghetti squash I got a week ago) and say, “Today is the day little buddy.”
And all’s right in the world again. Mostly because me and my family get to have dinner accompanied by the dish below.
Mashed Roasted Butternut Squash
Skill Level: Basic | Prep Time: 5 min | Cook Time: 45 min | Total Time: 50 min
1 large butternut squash
1 Tbps. olive oil
kosher salt, ground black pepper, garlic powder
½ tsp. cinnamon
½ tsp. ground black pepper
5-6 leaves of basil, thinly sliced
2 Tbsp. unsalted butter
½ tsp. kosher salt
¼ cup grated parmesan
Set the oven to 400°F. Cut the ends of the butternut squash & slice straight down the middle. Scoop the seeds out of each side. Arrange cut-side up on a baking sheet and brush with the oil, covering all the cut flesh parts (including where you cut the top & bottom). Sprinkle with salt, pepper and garlic powder. Roast for 45-50 minutes or until you can easily pierce the flesh with a fork.
Pro Tip: When sprinkling with salt, do so about a foot above the item, this will help distribute the salt more evenly.
Pull the squash out of the oven and let it cool slightly. Now use a spoon to scoop out the goopy insides of the squash (don’t burn yourself, it will still be hot). Using a fork, mix and mash all the remaining ingredients with the squash goop in a bowl & serve immediately.
Try not to eat it all to yourself. I did this earlier this week. My tummy was very uncomfortable.