How do I choose a good butternut squash at the store?

Look for a squash that feels heavy for its size, with skin that isn't shiny, and is free from significant blemishes or soft spots.

Is butternut squash healthy?

Yes, butternut squash is a good source of antioxidants and fiber. Of course, use moderate amounts of butter to keep the healthy aspects of this recipe.

Do I need to peel the butternut squash?

Yes, peel the squash before cooking for this recipe. Use a good sharp vegetable peeler. An ice cream scooper can be used to remove the seeds. Note: when making roasted butternut squash, you can roast with the skin on and scoop out the flesh.

How to store leftover mashed butternut squash?

Store leftover mashed butternut squash in an airtight container in the refrigerator. It should keep for several days when properly stored.

Savory Mashed Butternut Squash Recipe

Savory Mashed Butternut Squash

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5 from 4 reviews

Savory Mashed Butternut Squash features sweet squash balanced with savory ingredients — sage, garlic, Parmesan cheese and soy sauce. Excellent side dish for Thanksgiving or other holidays.

Author: Cooking Chat
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 5 servings 1x
Category: side dish
Method: stove top
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

5 cups butternut squash, coarsely chopped
4 tbsp butter
1/2 tsp garlic powder
1 sage leaf, minced (or 1/2 tsp dried sage leaf)
dash of soy sauce
1 tbsp shredded Parmesan cheese
1/4 cup milk

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Instructions

Boil a large pot of water
Prep the squash: Peel the butternut squash and chop the flesh. You can simply chop around the seeds as a short cut.
Add the squash to the boiling water. Boil until the squash is soft, easily pierced with a fork. This will take about 25 minutes.
Drain the squash when it has cooked to a nice soft texture. Put the drained squash back into the pan, and immediately and the butter and milk. Mash the squash with a potato masher and stir with a sturdy spoon.
Stir in the remaining ingredients – add the garlic powder, sage, soy sauce, Parmesan cheese and salt. Stir to combine thoroughly. Serve immediately, or cover to keep warm on the stove as you finish other parts of the meal.

Notes

You can use already prepared butternut squash as a shortcut in this recipe. However, don’t by the fresh peeled and chopped butternut squash too far in advance (i.e. more than a day or two in advance). I find it doesn’t keep long once peeled.
This recipe can easily be doubled — and leftovers can be used in other tasty recipes. Stay tuned!

Find it online: https://cookingchatfood.com/savory-mashed-butternut-squash/