Roasted, Mashed Butternut Squash
A simple and delicious preparation of butternut squash, roasted until tender and mashed to creamy perfection. Perfect as a side dish or base for other recipes.
Ingredients
- •1 medium butternut squash
- •2 tablespoons olive oil
- •1 teaspoon salt
Cooking Instructions
- 1.
Preheat the oven to 400°F.
5 min
- 2.
Cut the squash in half lengthwise through the stem. (Don't bother scooping out the seeds.) Rub the squash halves all over with olive oil and place each piece on a baking sheet, cut-side down. Roast for 25 minutes, then flip the squash and continue cooking until tender all over, another 10 to 30 minutes-you should be able to pierce the neck of the squash with a paring knife and meet very little resistance. Allow to cool, then scoop out the seeds and discard them. Use a spoon to scoop all of the flesh into a bowl and discard the skins. Coarsely mash the squash with a spoon or fork and season with salt. Packed in an airtight container, it will keep in the refrigerator for 3 to 4 days.
55 min
