what to do with leftover butternut squash puree
Despite what logic and life feel might tell us, sometimes you really can have it all, and that fourth dimension is Mashed Butternut Squash.
This easy side dish recipe has all the best parts of our friend the butternut—the subtle, bawdy sugariness, the stellar wellness benefits, and the blindside-for-your-cadet grocery upkeep prowess—and none of its nigh salient negative feature: peeling information technology.
As much as I admire butternut squash—when it'southward in flavour, I all but turn orangish from overconsumption—every fourth dimension I go to melt it, I have a moment of pause. Do I really need/desire to peel this butternut squash correct at present?
With mashed butternut squash, you don't have to peel the squash at all!
Instead, you simply cutting the squash in half (which tin admittedly be a bit of an farthermost sport; get yourself a good knife and a non-slip cut lath, pay attending, and you'll be just fine; see below for more tips), then roast it in the oven.
Once the butternut squash is soft and tender (about an hour or then depending upon its size; use this time to cook the main event, telephone call your grandma, and/or fix a cocktail), yous scoop out the seeds, add a few seasonings, so mash abroad. Side dish, DONE.
In a bigger hurry? I included steps to brand this recipe using steamed butternut squash instead of roasted beneath. Information technology finishes up more quickly, but I practice think the additional level of flavor the roasting imparts is worth the look. Heads upwardly: if you want to steam the butternut squash, you volition need to peel it commencement.
This recipe yields a generous portion, and y'all'll be glad. This roasted mashed butternut squash stores and reheats well, and it tastes great leftover too!
How to Make Mashed Butternut Squash
Flavor-profile wise, I opted to brand this a savory mashed butternut squash recipe. If you or your family prefers it on the sweeter side, you can hands adjust the recipe (also be sure to cheque out this Roasted Butternut Squash with maple and cinnamon; information technology's a affect sweeter and delicious!).
The Ingredients
- Butternut Squash. One time roasted, the butternut squash will become tender, soft, and buttery. This delightfully nutty and sweet veggie is packed with Vitamin-A, Vitamin-C, magnesium, and potassium.Butternut squash is also a low calorie food. Just 1 cup of mashed butternut squash without any mix-ins is well-nigh 90 calories.
- Olive Oil. Here, it's used both for roasting the squash so that it caramelizes in the oven and for stirring into the mashed butternut squash at the terminate; you demand a bit of fat to make the recipe satisfying. As written, this is a vegan mashed butternut squash recipe, just if keeping it dairy free is not a priority for y'all, you can swap the olive oil for butter for an even richer flavor.
- Maple Syrup. A touch helps the squash caramelize; other than the sweetness that's natural to the flavor of the squash itself, this recipe is more savory than sweet. If you'd similar it sweeter, stir in boosted syrup to taste.
- Nutmeg. A lovely pairing with butternut squash; use freshly grated for the all-time flavour.
- Cayenne. Optional if you like your naturally sweet with a petty heat.
- Almond Milk or Milk of Choice. For a more indulgent option, apply half and half or to go along the recipe vegan, full-fat coconut milk.
- Parmesan or Nutritional Yeast. Both ingredients volition provide luscious cheesy, salty notes to the mashed squash. Nutritional yeast works well in place of Parmesan because of it's nutty flavor. For fifty-fifty more than ideas of how to use this versatile ingredient, check out all my nutritional yeast recipes.
- Fresh Parsley. Information technology livens up the whole recipe and is really worth information technology.
For Roasted Butternut Squash (Recommended Method)
- Halve and remove the seeds from your squash (no demand to pare). Lay the halves cut-side up on a parchment-lined baking sheet.
- Castor the squash with olive oil and maple syrup, then sprinkle with seasoning. Bake at 350 degrees F for one hour fifteen minutes, until tender. Let cool.
- Scoop the mankind to a mixing bowl. Add the milk, Parmesan (or nutritional yeast if y'all'd similar it vegan), and remaining seasonings. Mash the butternut squash to your desired consistency. Enjoy!
For Steamed or Boiled Mashed Butternut Squash (Faster simply Less Flavorful Method)
- If y'all'd like to steam or eddy the squash instead of baking it, pare and halve it first. Remove the seeds and stringy flesh, and so cut it into 3/iv-inch cubes (see this postal service for more tips on peeling and cutting).
- To Steam. Add together nearly 1 inch of h2o to a saucepan fitted with a steamer basket. Bring to a boil, then add together the squash cubes to the steamer handbasket. Cover and steam for near 15 minutes, until the squash is tender. Identify the cubes in the mixing basin with the other ingredients, and brew as directed.
- To Eddy. Fill up a Dutch oven halfway with h2o, and bring to a boil on the stove. Add the squash cubes, then reduce to a simmer. Melt until the squash is fork tender, well-nigh 10 minutes. Drain, and so add the boiled squash to the mixing bowl, and finish the recipe every bit directed.
**I do not recommend making mashed butternut squash using the microwave. This method can make the squash gummy, and it is hard to cook it evenly; the stovetop (via steaming or boiling) or oven are your best bets.
Tips to Cut Butternut Squash
- Using a very sharp knife, cut the ends off of the squash (most ane/4 of an inch from the superlative and bottom) prior to cutting. Removing the ends helps stabilize the squash and keeps it from beingness wobbly while you cutting.
- If you lot're having difficulty cutting information technology, prick the squash pare all over with a fork. Then, gently microwave the squash for about three minutes, which will soften the skin and make it easier to cutting. Be sure to score the squash flesh if you lot desire to microwave it then that steam tin escape.
- Regardless of what method yous apply to cutting the butternut squash, I recommend using a not-slip cut board to ensure safe and stability.
What to Serve with Butternut Squash
- Pork. Serving Crock Pot Pork Chops or a grilled pork tenderloin would exist a delicious pairing.
- Chicken. Mashed squash would go well with a savory main similar Rosemary Chicken Thighs with Apples and Brussels Sprouts, or aqueduct holiday vibes with this Cranberry Chicken. Information technology as well pairs nicely with a classic Baked Chicken Breast.
- Vegetables. For a vegetarian repast, try this mashed butternut squash with Grilled Portobello Mushrooms or Grilled Cauliflower Steaks.
More Ways to Use Mashed Butternut Squash
We savor this recipe well-nigh often as a healthy side with the dishes suggested above, simply that's certainly not the merely possibility. Here are a few tasty ideas for what to exercise with mashed butternut squash.
- Mashed Butternut Squash Soup . Prepare the mashed butternut squash as directed. Add the mashed squash and ii cups chicken or vegetable broth to a Dutch oven on the stove over medium heat, stirring to combine. Bring to a simmer and adjust liquid as needed to reach your desired consistency. Flavor with salt and pepper, and add together additional Parmesan cheese to sense of taste. In one case the soup is hot, ladle it into bowls and add desired toppings. (If you love butternut squash soup, don't miss my Crockpot Butternut Squash Soup or this Butternut Squash Apple Soup with Sage Parmesan Croutons.)
- Mashed Butternut Squash Casserole. For a healthy, flavorful twist/mashup of chicken pot pie and shepherd's pie, utilise this mashed butternut squash instead of biscuits on top of this Chicken and Biscuits recipe.
- Mashed Butternut Squash Dip. Prepare the mashed butternut squash as directed (adding the Parmesan), so transfer it to a small, lightly oiled baking dish. Sprinkle 1/4 cup Parmesan cheese over the top and bake at 400 degrees F for well-nigh 15 minutes. Turn the oven to bake for 2 minutes, until only browned on elevation. Serve with baguette slices or crackers.
Make Alee and Storage Tips
- To Make Ahead. Cut the squash in half, and store in the refrigerator for upwardly to 1 day in advance. You can as well cut, roast, and scoop out the squash ahead of time. Store the roasted squash in the fridge up to 1 day in advance, and then finish the recipe as directed.
- To Store. Place leftover mashed butternut squash in an closed storage container in the fridge for upwardly to 5 days.
- To Reheat. Gently rewarm the mashed squash in a Dutch oven on the stove over medium-low rut, adding a splash of milk as needed for moisture. Y'all can besides rewarm this recipe in the microwave.
- To Freeze. Shop butternut squash in an airtight freezer-condom storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More than Butternut Squash Recipes to Love
- Butternut Squash Pasta with Sausage and Kale
- Skillet Lasagna with Basil, Italian Sausage, and Butternut Squash
- Butternut Squash Quinoa Salad
- Easy Roasted Butternut Squash Parmesan
- One Pan Italian Sausage Butternut Squash Gnocchi
- Vegetarian Enchiladas with Butternut Squash and Black Beans
- Slow Cooker Risotto with Butternut Squash
- Quinoa Stuffed Butternut Squash with Cranberries and Kale
If you share my affinity for mashed orange veggies, don't miss these Instant Pot Mashed Sweet Potatoes.
And as ever, if y'all try this recipe, delight leave a comment below to let me know how information technology goes. Your positive comments and star ratings help others and are super meaningful to me too!
- 1 large butternut squash about 3 to 4 pounds
- 2 tablespoons extra virgin olive oil divided
- 1 tablespoon pure maple syrup plus additional to gustation
- 1 teaspoon kosher common salt divided, plus additional to sense of taste
- 1/two teaspoon blackness pepper divided, plus additional to taste
- i/4 teaspoon ground nutmeg freshly grated if possible
- i/8 teaspoon cayenne pepper optional
- 1/4 loving cup almond milk or milk of choice use one-half and half or full-fat coconut milk for a richer flavor
- 2 tablespoons Parmesan cheese or nutritional yeast optional but very adept
- 2 tablespoons chopped fresh parsley
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Identify a rack in the center of your oven and preheat the oven to 350 degrees F. For easy clean up, line a rimmed blistering sheet with parchment paper or aluminum foil.
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Launder and dry out the squash. Trim off the top and lesser ends, then carefully slice it in one-half lengthwise. (No need to pare it.) Scoop out the seeds. Place information technology cutting-side upwards on the prepared baking canvas.
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Brush the cut sides of the squash with 1 tablespoon of the olive oil and the maple syrup. Sprinkle with one/ii teaspoon salt and i/four teaspoon black pepper. Bake for 1 hour 15 minutes, or longer depending upon the size of your squash, until very tender and the squash pierces easily with a fork. Permit rest until absurd enough to handle.
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Carefully scoop out the flesh and place it in the bowl of a stand mixer or a large mixing bowl. Add the nutmeg, cayenne, milk, Parmesan, parsley, and remaining i tablespoon olive oil, ane/ii teaspoon salt, and i/4 teaspoon black pepper. Mash the butternut squash, either by hand with a potato mixer, or with an electric hand mixer on low speed, or the paddle zipper of a stand mixer on low speed, until information technology is as smooth every bit yous like (nosotros leave ours a fleck chunky). Taste and conform the seasoning as y'all like. Enjoy hot.
- TO Store: Place leftover mashed butternut squash in an airtight storage container in the fridge for up to 5 days.
- TO REHEAT: Gently rewarm the mashed squash in a Dutch oven on the stove over medium-low heat, calculation a splash of milk as needed for moisture. You lot tin can likewise rewarm this recipe in the microwave.
- TO FREEZE: Store butternut squash in an closed freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO Brand AHEAD: Cutting the squash in half, and store in the refrigerator for upwards to 1 day in accelerate. You can also cut, roast, and scoop out the squash ahead of time. Store the roasted squash in the fridge up to 1 day in advance, then finish the recipe as directed.
- TO Make WITH STEAMED OR BOILED BUTTERNUT SQUASH: To make this recipe with steamed or boiled butternut squash instead of roasted, encounter blog mail service above for tips.
Serving: ane (of 6) Calories: 109 kcal Carbohydrates: 17 g Protein: 1 grand Fat: five chiliad Saturated Fat: 1 one thousand Sodium: 407 mg Potassium: 455 mg Fiber: 3 g Sugar: 5 g Vitamin A: 13417 IU Vitamin C: 28 mg Calcium: 78 mg Iron: i mg
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Source: https://www.wellplated.com/mashed-butternut-squash/
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