Mashed Butternut Squash - Delicious Fall Side Dish
Mashed butternut squash makes a great and delicious fall side dish since it pairs so perfectly with everything. It’s smooth, soft, creamy texture is loaded with healthy nutrients and a pronounced sweet/nutty flavour.
- 1 butternut squash
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Preheat the oven at 400 F (200 C). Clean the butternut squash with some kitchen paper and set it on a cutting board. Take a sharp knife and cut the squash half-length size. Cut the ends and scoop out the seeds with a spoon or a scoop.
Place them on a baking tray laid with parchment paper. Brush both halves with olive oil and some seasoning. Roast the halves, cut side up and bake for about 40-45 minutes.
Take the butternut squash off the oven and let it cool some minutes out. Take a bowl and scoop out the flesh and mash it with a fork or a hand blender. Add the butter and parmesan into the mixture and some seasoning. Mix or beat until creamy and smoothie.
Spoon the mashed butternut squash on a plate and garnish rosemary and some pepper flakes.
Calories: 222kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 880mg | Fiber: 5g | Sugar: 6g | Vitamin A: 26812IU | Vitamin C: 53mg | Calcium: 120mg | Iron: 2mg