Best 3 Barefoot Contessa Mashed Butternut Squash Recipes
Mashed butternut squash is a classic fall and winter dish that is both delicious and nutritious. It's a great way to use up leftover squash, and it can be served as a side dish, a main course, or even as a dessert. This article features two recipes for mashed butternut squash: a classic recipe and a roasted version. The classic recipe is simple and straightforward, while the roasted version adds a bit of extra flavor. Both recipes are easy to make and can be tailored to your own taste preferences. Whether you like your mashed butternut squash sweet, savory, or somewhere in between, you're sure to find a recipe in this article that you'll love.
Here are our top 3 tried and tested recipes!
CARAMELIZED BUTTERNUT SQUASH
Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
MASHED BUTTERNUT SQUASH
I've just recently found that I love winter squash and have been on the lookout for new recipes. This is adapted from a Barefoot Contessa cookbook (you can't go wrong with the Barefoot Contessa). It's a great fall recipe and would be a wonderful side dish at Thanksgiving. Preparation is very simple, just a little time consuming with the peeling and cutting of the squash.
Provided by Sherri35
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Cut off and discard the ends of the squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 30 minutes, or until the squash is very tender. While roasting, turn the squash once to be sure that it cooks evenly. Do not let it brown.
- Transfer the squash and the pan juices to a large mixing bowl, and mix with an electric mixer until smooth. It should have the consistency of mashed potatoes.
- Season to taste and serve hot. If the squash is too thick, thin it with milk, orange juice or water.
Nutrition Facts : Calories 320.5, Fat 13.1, SaturatedFat 8.1, Cholesterol 34.3, Sodium 314.1, Carbohydrate 53.8, Fiber 7.6, Sugar 17.2, Protein 4.2
BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO
I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."
Provided by Juenessa
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
- You should have about 6 cups.
- Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Roast for 25 to 30 minutes, tossing once, until very tender.
- Set aside.
- Meanwhile, heat the chicken stock in a small covered saucepan.
- Leave it on low heat to simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
- Add the rice and stir to coat the grains with butter.
- Add the wine and cook for 2 minutes.
- Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
- Continue to add the stock, 2 ladles at a time, stirring every few minutes.
- Each time, cook until the mixture seems a little dry, then add more stock.
- Continue until the rice is cooked through, but still al dente, about 30 minutes total.
- Off the heat, add the roasted squash cubes and Parmesan.
- Mix well and serve.
Tips:
- Choose the right butternut squash: Look for a squash that is firm and has a deep, orange color. Avoid squash that has any soft spots or blemishes.
- Roast the squash before mashing it: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash whole or cut it into cubes. If you are roasting the squash whole, be sure to pierce it with a fork several times so that the steam can escape.
- Use a potato masher or food processor to mash the squash: If you are using a potato masher, be sure to mash the squash until it is smooth and creamy. If you are using a food processor, be careful not to over-process the squash, or it will become too thin.
- Add flavorings to the mashed squash: You can add a variety of flavorings to the mashed squash, such as butter, salt, pepper, garlic, and nutmeg. You can also add herbs, such as thyme or rosemary.
- Serve the mashed squash immediately: Mashed butternut squash is best served immediately. You can also reheat it in the microwave or oven.
Conclusion:
Barefoot Contessa's Mashed Butternut Squash is a delicious and versatile side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its sweet and nutty flavor, this mashed squash is sure to be a hit with everyone at your table.
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