PARMESAN MASHED BUTTERNUT SQUASH
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
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
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Rafi Telecom
[email protected]This dish is a great way to warm up on a cold night.
Kanistan Kanis
[email protected]This is one of my favorite fall recipes.
Asfand Yar khan
[email protected]I made this dish for a potluck and it was a hit!
Rinki Dhaliwal
[email protected]This recipe is a great way to get your kids to eat vegetables.
Aliyah Legall
[email protected]I love the combination of flavors in this dish.
Abubakerj Abubakerj
[email protected]This dish is so easy to make and it's always a crowd-pleaser.
Cheryl Capel
[email protected]I've made this recipe several times and it always turns out perfect.
Mehedi Masud
[email protected]This is my go-to recipe for mashed butternut squash.
Ry
[email protected]I made this dish for Thanksgiving and it was a huge success.
AFZAL GHORI
[email protected]This recipe is a great way to use up leftover butternut squash.
Tuan Lam
[email protected]I served this with grilled chicken and it was a hit!
Bilal Sajid
[email protected]This dish is perfect for a fall dinner party.
Hamid Waheed
[email protected]I'm allergic to Parmesan cheese, so I used Asiago cheese instead. It was still delicious!
Gigi Gugu
[email protected]I used roasted garlic instead of minced garlic. It added a nice depth of flavor.
Md NurAlom
[email protected]I added a bit of cayenne pepper to give it a little kick.
Recheal Recheal
[email protected]This recipe is a keeper! So easy to make and so delicious. My family loved it.
Isaac Stephens
[email protected]Followed the recipe exactly and it turned out great! Will definitely be making this again.
Nusaiba Parves
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind! The Parmesan and spices really brought out the flavor of the squash.
Raees RBASS
[email protected]This was a delicious and easy side dish! The butternut squash was perfectly cooked and the Parmesan cheese added a nice touch of flavor.