Best 3 Mashed Butternut Squash And Pears Recipes
**Mashed Butternut Squash and Pears: A Sweet and Savory Fall Treat**
As the weather cools and the leaves begin to fall, it's time to embrace the flavors of autumn. Butternut squash and pears are two quintessential fall ingredients that pair perfectly together in this creamy and flavorful mashed dish. This recipe is simple to make and can be tailored to your liking—add a touch of maple syrup for sweetness, or a pinch of cinnamon or nutmeg for a warm, spicy flavor. You can also add some chopped walnuts or pecans for a crunchy texture. Served as a side dish or main course, this mashed butternut squash and pear dish is sure to be a hit with your family and friends. This article also includes a vegan version of the recipe, as well as a recipe for roasted butternut squash and pears, which can be used as a topping for the mashed dish or enjoyed on their own.
BUTTERNUT SQUASH MASH
Steps:
- Halve 1 large unpeeled butternut squash (about 3 pounds) and cut into thick wedges, discarding the seeds. Toss with olive oil and roast at 400 degrees F until soft, 35 to 45 minutes. Remove the skin. Puree the squash with 3 tablespoons butter; season with salt. Warm a few tablespoons of maple syrup with a pinch of cayenne pepper; drizzle over the mash.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
MASHED BUTTERNUT SQUASH
A recipe I conjured up for a fall/Thanksgiving celebration!
Provided by witchboudicca
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
- Bake in the preheated oven until squash is tender, about 1 hour.
- Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.
Nutrition Facts : Calories 276 calories, Carbohydrate 33.1 g, Cholesterol 40.8 mg, Fat 16.7 g, Fiber 5.4 g, Protein 3.6 g, SaturatedFat 10.4 g, Sodium 109.6 mg, Sugar 7.4 g
MASHED BUTTERNUT SQUASH AND PEARS
Steps:
- Preheat the oven to 375 degrees F. Cut the butternut squash in half lengthwise and remove the seeds. Peel the pears, cut in half and remove the core. Place the pears and squash, cut side up, on a foil-lined baking sheet. In a small saucepan, over low heat, melt the butter. Cut the vanilla bean in half lengthwise and scrape the seeds off of each side with a paring knife. Add the seeds to the butter. Reserve the pod for another use. Whisk the brown sugar and ginger into the melted butter and remove from the heat. Brush the butter mixture onto the cut sides of the squash and pears. Season with salt and pepper. Set the remaining butter mixture aside and keep it warm. Roast the squash and pears until soft, about 45 minutes to 1 hour depending on the size of the squash. The squash is cooked when a knife can be inserted easily into the flesh. Scoop flesh out of the squash and discard the skin. Place the squash and pears in a large bowl and mash with a fork or a potato masher. Stir in the remaining melted butter mixture. Season with salt and pepper, to taste, and serve warm.
Tips:
- Choose ripe, flavorful butternut squash: Look for squash with deep orange flesh and a firm, heavy feel. Avoid squash with blemishes or soft spots.
- Roast the butternut squash for a more intense flavor: Roasting caramelizes the natural sugars in the squash, resulting in a sweeter, more complex flavor. Simply toss the squash cubes with olive oil and salt, then roast at 425°F for 20-25 minutes, or until tender.
- Use ripe, sweet pears: Pears add a touch of sweetness and juiciness to the mashed squash. Choose ripe pears that are slightly soft to the touch.
- Don't overcook the pears: Pears cook more quickly than butternut squash, so be careful not to overcook them. Add them to the pot with the squash for the last 5-10 minutes of cooking.
- Season the mashed squash and pears to taste: Add salt, pepper, and nutmeg to taste. You can also add a pinch of cinnamon or ginger for a warm, autumnal flavor.
- Garnish the mashed squash and pears with fresh herbs: Fresh herbs such as thyme, rosemary, or sage add a touch of freshness and flavor to the dish.
Conclusion:
Mashed butternut squash and pears is a delicious, nutritious, and versatile dish that can be enjoyed as a side dish, main course, or even dessert. It's a great way to use up leftover butternut squash and pears, and it's also a perfect dish for a fall or winter gathering. With its creamy texture, sweet flavor, and beautiful color, mashed butternut squash and pears is sure to be a hit with everyone at your table.
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