Best 8 Parmesan Mashed Butternut Squash Recipes

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Indulge your taste buds with a delectable journey into the realm of Parmesan Mashed Butternut Squash, a symphony of flavors that will tantalize your senses. This creamy and comforting dish, carefully crafted with roasted butternut squash, Parmesan cheese, and a touch of nutmeg, offers a delightful twist to the classic mashed potatoes. But that's not all; discover a collection of equally enticing recipes featured within the article, each promising a unique culinary adventure. Embark on a culinary voyage with us, and let your taste buds be captivated by this symphony of flavors.

Here are our top 8 tried and tested recipes!

PARMESAN MASHED BUTTERNUT SQUASH



Parmesan Mashed Butternut Squash image

This is a fabulous way to prepare squash! My DH normally does not like squash of any kind and really enjoyed this! Great alternative to mashed potatoes. Posted as a component of my "Recipe#294492", but is great on it's own too!

Provided by Cook4_6

Categories     Vegetable

Time 55m

Yield 2 serving(s)

Number Of Ingredients 6

1 butternut squash, halved, lengthwise, seeded
2 teaspoons extra virgin olive oil
4 tablespoons butter, softened
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
1/4 cup parmigiano-reggiano cheese, grated

Steps:

  • Carefully cut squash in half using a heavy blade chef?s knife. Scrape out the seeds using a spoon.
  • Rub the cut surfaces of the squash with the extra virgin olive oil.
  • Place onto a cookie sheet cut side up and roast in a 350 convection oven (or 375 conventional oven) for about 30 to 40 minutes or until the squash is easily pierced with a skewer.
  • Remove from the oven and let cool slightly at room temperature.
  • As soon as you can safely handle the squash without burning your hands, scoop out the flesh into a mixing bowl, being sure to remove any burnt bits or pieces of skin.
  • Place flesh back onto cookie sheet and put back into oven, just until hot (about 3-5 minutes).
  • Place hot squash in a mixing bowl, add remaining ingredients and mash with a potato masher or a fork to desired consistency. If you like it a little smoother, pass the squash through a food mill before mixing in remaining ingredients.

Nutrition Facts : Calories 540.7, Fat 30.8, SaturatedFat 17.1, Cholesterol 68.3, Sodium 831.2, Carbohydrate 66.8, Fiber 11.4, Sugar 12.6, Protein 9.7

MASHED BUTTERNUT SQUASH



Mashed Butternut Squash image

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

2 butternut squash, halved and seeded
1 cup water, or as needed
¾ cup sour cream
½ cup butter
1 tablespoon brown sugar
½ teaspoon ground cinnamon
salt and ground black pepper to taste
2 sprigs fresh parsley, or as desired
1 tablespoon sour cream

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

PARMESAN-BUTTERNUT SQUASH GRATIN



Parmesan-Butternut Squash Gratin image

Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan, making this a can't-miss side that even veggie skeptics adore. It's also easy to make ahead - perfect for holiday feasts.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 8

1 butternut squash (2 1/2 lb)
1/4 cup butter or margarine
2 large cloves garlic, finely chopped
1/4 cup Progresso™ panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
  • In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
  • In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
  • Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
  • Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 6 g, TransFat 0 g

PARMESAN BUTTERNUT SQUASH



Parmesan Butternut Squash image

Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. -Jackie O'Callaghan, West Lafayette, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 tablespoons water
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 168mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

PARMESAN-ROASTED BUTTERNUT SQUASH



Parmesan-Roasted Butternut Squash image

The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

Provided by Maggie Ruggiero

Categories     Gourmet     Thanksgiving     Fall     Dinner     Side     Vegetarian     Parmesan     Butternut Squash     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Milk/Cream

Yield 8 servings

Number Of Ingredients 4

2½ pounds butternut squash, peeled and cut into 1-inch pieces
¾ cup heavy cream
3 sage leaves
⅔ cup finely grated Parmigiano-Reggiano

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
  • Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
  • Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.

BAKED BUTTERNUT SQUASH WITH PARMESAN CHEESE



Baked Butternut Squash with Parmesan Cheese image

Kick up the fall menu when you make our Baked Butternut Squash with Parmesan Cheese recipe. Our Baked Butternut Squash with Parmesan Cheese is a hearty, flavorful dish that is sure to win you compliments!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 6

1 butternut squash (2 lb.), peeled, seeded and cut into 1-inch chunks
4 tsp. olive oil, divided
1 onion, cut into 1-inch chunks
1/4 tsp. pepper
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup plus 1 Tbsp. KRAFT Grated Parmesan Cheese, divided

Steps:

  • Heat oven to 425ºF.
  • Toss squash with 2 tsp. oil on rimmed baking sheet; spread evenly onto bottom of baking sheet. Bake 20 min.
  • Add onions, pepper and remaining oil; mix lightly. Spread to form even layer on bottom of pan. Bake 20 min. or until vegetables are tender.
  • Drizzle with broth; mix lightly. Sprinkle with 1/4 cup Parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining Parmesan.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 13 g, Fiber 4 g, Sugar 5 g, Protein 4 g

TWICE-ROASTED SQUASH WITH PARMESAN BUTTER AND GRAINS



Twice-Roasted Squash with Parmesan Butter and Grains image

While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Vegetarian     Squash     Butternut Squash     Parmesan     Lemon     Grains     Seed     Raisin

Yield 4-6 servings

Number Of Ingredients 14

1 (3-4-lb.) kabocha, buttercup, or kuri squash
3 oz. Parmesan, coarsely grated, plus more shaved for serving
1/2 cup (1 stick) unsalted butter, room temperature
1/2 tsp. finely grated lemon zest
Kosher salt, freshly ground pepper
3 Tbsp. fresh lemon juice
3 Tbsp. unseasoned rice vinegar
3 Tbsp. extra-virgin olive oil
1 Tbsp. honey
2 scallions, thinly sliced
11/2 cups cooked whole grains (such as barley, farro, and/or black or red quinoa)
1/3 cup unsalted, roasted pumpkin seeds (pepitas)
3 Tbsp. golden raisins
Shaved Parmesan (for serving)

Steps:

  • Place a rack in middle of oven; preheat to 300°F. Prick squash all over with the point of a sharp paring knife and arrange on a foil-lined rimmed baking sheet. Roast until very tender (knife should slide easily through the flesh), about 3 hours. Tear or cut squash in half and let sit until cool enough to handle.
  • Remove seeds from squash; discard. Scoop flesh into a medium bowl. Tear skin into 6 large (about 4x4") pieces and set aside on same baking sheet to be refilled later; discard any excess skin. Add grated Parmesan, butter, and lemon zest to bowl with flesh and mash together to combine; season with salt and pepper.
  • Carefully move rack to upper third of oven and increase oven temperature to 450°F. Divide mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10-12 minutes.
  • While the squash is roasting, whisk lemon juice, vinegar, oil, and honey in a large bowl. Add scallions, grains, pumpkin seeds, and raisins to dressing and toss to coat.
  • Arrange squash on a platter and spoon grain mixture and dressing over. Top with shaved Parmesan.
  • Do Ahead
  • Whole squash can be roasted 4 days ahead. Keep intact and chill.

TWICE-BAKED BUTTERNUT SQUASH WITH PARMESAN CREAM AND CANDIED BACON



Twice-Baked Butternut Squash With Parmesan Cream and Candied Bacon image

This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and fresh chives.

Provided by Rhoda Boone

Categories     Dinner     Winter     Fall     Butternut Squash     Parmesan     Hazelnut     Bacon

Yield Serves 6-8

Number Of Ingredients 10

1 large (about 5 pounds) and 1 medium (about 3 1/2 pounds) butternut squash
2 cups heavy whipping cream, divided
1 cup finely grated Parmesan (about 3 ounces), divided
3 strips bacon (about 3 ounces)
4 tablespoons sugar, divided
2 tablespoons finely chopped hazelnuts
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
3 tablespoons chopped chives, divided

Steps:

  • Preheat oven to 400°F. Cut both squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.
  • Meanwhile, heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).
  • Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8-10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.
  • Spread 3 Tbsp. sugar in a thin layer in the center of a medium dry skillet. Cook over medium heat, mostly undisturbed (it's ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.
  • Reduce oven temperature to 375°F. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2" border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 6 cups squash); discard medium shells. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 Tbsp. reserved bacon fat, and remaining 1 cup cream, 3/4 cup cheese, and 1 Tbsp. sugar until smooth. Fold in 2 Tbsp. chives. Divide filling between large squash shells, then create attractive swoops with a spoon. Bake squash until warmed through, 20-30 minutes.
  • Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.
  • Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 Tbsp. chives. Serve extra candied hazelnut-bacon bits on the side.
  • Do Ahead
  • Squash shells can be filled (not baked) 2 days ahead; cover and chill.

Tips:

  • Choose ripe, firm butternut squash for the best flavor and texture.
  • Prick the squash with a fork before baking to allow steam to escape.
  • Roast the squash until it is tender and slightly caramelized.
  • Use a potato masher or immersion blender to mash the squash until smooth.
  • Add parmesan cheese, butter, and seasonings to taste.
  • Serve the mashed butternut squash immediately or reheat it gently before serving.

Conclusion:

Parmesan mashed butternut squash is a delicious and versatile side dish that can be enjoyed by people of all ages. It is perfect for special occasions or everyday meals. With its sweet and savory flavor, this dish is sure to be a hit at your next gathering. So next time you are looking for a new and exciting way to serve butternut squash, give this recipe a try. You won't be disappointed!

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