Creamy, velvety, and bursting with flavor, mashed potatoes and butternut squash is a hearty and comforting dish perfect for fall and winter gatherings. This classic combination of starchy potatoes and sweet, nutty squash is elevated with the addition of warm spices like nutmeg and cinnamon, creating a side dish that is both satisfying and elegant. Served with a drizzle of melted butter and a sprinkle of fresh herbs, this dish is sure to be a hit with the whole family.
This versatile recipe can be easily adapted to suit your taste and dietary preferences. For a vegan version, simply omit the butter and use a plant-based milk instead. To add a bit of heat, stir in a pinch of cayenne pepper or chili powder. And for a more decadent dish, top with crumbled bacon or roasted nuts.
No matter how you choose to prepare it, mashed potatoes and butternut squash is a delicious and satisfying dish that is sure to warm your heart and soul. So gather your ingredients and get ready to indulge in this classic comfort food.
BUTTERNUT SQUASH MASHED POTATOES
This mashup of butternut squash and mashed potatoes not only tastes amazing, but it's also so much healthier than traditional mashed potatoes.
Provided by Kristen McCaffrey
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Toss the squash and whole garlic cloves with the olive oil, salt, and pepper. Lay flat on a baking sheet. Roast for 25 minutes or until tender with some browned spots. Remove the skin from the roasted garlic cloves.
- Meanwhile, add the potatoes to a pot and cover with cold water. Bring to a boil and then turn down to a simmer. Cook for 18-22 minutes until potatoes are fork tender. Drain the potatoes, shaking out the excess water.
- For a super creamy mash: Add the butternut squash and roasted garlic to a food processor or blender and blend until smooth and creamy. Mash the potatoes, broth, and butter using a hand masher or rice mill. Add extra broth if needed. Then stir in the pureed butternut squash.
- For a more rustic mash: Use a hand mash to mash together the butternut squash, potatoes, garlic, broth, and butter to reach your desired texture.
Nutrition Facts : ServingSize 2/3 cup, Calories 148 cal, Carbohydrate 26 g, Fat 5 g, Protein 3 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 11 mg, Sugar 3 g
BUTTERNUT SQUASH MASHED POTATOES
Provided by Lisa Lin
Time 35m
Number Of Ingredients 7
Steps:
- Peel and seed the butternut squash. Chop into 1/2-inch cubes. Peel russet potatoes and chop into 1/2-inch cubes. Place the butternut squash and potatoes into a pot. Fill the pot with enough water to cover everything. Add 1 teaspoon of salt and bring the water to boil. Let everything simmer for about 10 minutes, until the potatoes can be easily pierced with a fork.
- Drain the squash and potatoes and return them back to the pot. Mash the squash and potatoes using a potato masher. Add the butter cubes and stir until the butter melts. Add milk and stir until well incorporated. Season the mashed potatoes with salt and pepper to taste. Mix in chopped chives and sage. Serve immediately.
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
SCOTT'S SWEET POTATO AND BUTTERNUT SQUASH MASHERS
Mashed sweet potato and butternut squash. This is a recipe that tastes great with no salt or sugar added and contains lots of fiber.
Provided by scottg
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 35.6 g, Fat 0.3 g, Fiber 5.8 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 53.1 mg, Sugar 7.1 g
BUTTERNUT SQUASH & POTATO MASH
Some people like squash, some people like potatoes. Mash the two together and you've got true love. This is a great way to get kids to eat their veggies.-Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a dry small skillet, toast sesame seeds and cumin over medium-low heat 3-4 minutes or until aromatic, stirring frequently. Remove from heat., Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.
Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 450mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
BUTTERNUT SQUASH MASHED POTATOES
DH and I made this as a side last night to our veal chops and both of us LOVED this dish!! The recipe comes from the October issue of "Philadelphia" magazine and is credited to a local restaurant named Fork. Note that we used red skin potatoes as that is what we had on hand and we thought it turned out great (though that many small potatoes were a pain to remove the skin from). We also used two foil-lined baking sheets: one for potatoes, one for squash since they had different cooking times. Enjoy!
Provided by Dr. Jenny
Categories Low Protein
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Toss squash with olive oil and sprinkle with salt and pepper.
- Spread on a baking sheet lined with aluminum foil.
- Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes.
- Stir squash cubes occasionally to avoid browning on sides.
- When fork-tender, split potatoes down middle and scoop out insides. Discard skins.
- Combine potatoes with squash in a bowl.
- Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables.
- Add salt and pepper to taste and mash with a hand masher.
MASHED POTATOES AND BUTTERNUT SQUASH
Categories Garlic Potato Vegetable Side Steam Hanukkah Thanksgiving Quick & Easy Butternut Squash Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 5
Steps:
- Bring 1 inch of water to boil in large pot. Set steamer rack in pot. Place potatoes, squash and garlic on rack. Cover pot and steam vegetables until tender, adding more water to pot if necessary, about 15 minutes. Transfer vegetables to large bowl. Add margarine and mash vegetables until fairly smooth. Season to taste with nutmeg, salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Reheat uncovered in 350°F oven for 30 minutes.)
Tips:
- Choose the right potatoes: Yukon Gold or Russet potatoes are best for creamy and smooth mashed potatoes. Avoid waxy potatoes like red potatoes, as they will not mash well.
- Boil the potatoes in salted water: Salting the water helps to draw out the starch from the potatoes, resulting in a creamier mash. Bring the water to a boil before adding the potatoes, and cook until they are tender when pierced with a fork.
- Drain the potatoes thoroughly: Once the potatoes are cooked, drain them well in a colander to remove any excess water. This will help to prevent the potatoes from becoming watery or lumpy.
- Mash the potatoes with a potato ricer or food mill: This will give you the smoothest and creamiest mashed potatoes. Avoid using a blender or food processor, as this will overwork the potatoes and make them gummy.
- Add warm milk and butter: Gradually add warm milk and butter to the mashed potatoes, stirring constantly until the potatoes are smooth and creamy. Do not add cold milk or butter, as this will make the potatoes lumpy.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add herbs like chives or parsley, or grated cheese like Parmesan or cheddar. Butternut squash:
- Choose fresh butternut squash: Look for butternut squash that is firm and heavy for its size, with a smooth, deep-orange skin. Avoid squash that has blemishes or bruises.
- Roast the butternut squash: Roasting the butternut squash brings out its natural sweetness and flavor. Cut the squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Roast the squash at 400 degrees Fahrenheit for 30-40 minutes, or until it is tender when pierced with a fork.
- Scoop out the roasted squash: Once the butternut squash is roasted, scoop out the flesh from the skin. You can use a spoon or a fork to do this.
Conclusion:
Mashed potatoes and butternut squash is a delicious and comforting side dish that is perfect for any occasion. With a few simple tips, you can make the perfect mashed potatoes and butternut squash that will be loved by everyone at the table. So next time you're looking for a side dish that is both tasty and nutritious, give mashed potatoes and butternut squash a try.
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