![]() ![]() Butternut Squash – Grabbing a whole butternut squash is usually the cheapest option.Aside from one large squash and some rich dairy products like cream and butter, it costs mere pennies to make this delicious squash puree.Īs promised, you don’t need a long laundry list of ingredients to make this yummy butternut squash purée. Since winter squash is in season right now, it’s super inexpensive. This recipe for butternut squash mash is also naturally gluten-free, soy-free, and nut-free, plus is easy to make dairy-free and vegan! This lick-the-bowl-delicious autumnal side is made with entirely real ingredients you can feel good about serving your family. Made With Mostly Pantry Staples – Aside from the butternut squash and heavy cream, I’d bet you already have everything on hand to make this tasty squash mash.You only need 10 minutes of hands-on preparation to get this sumptuous side on the table your oven and a hand-held mixer do all the hard work! It’s just *that* good! Why you’ll love this mashed butternut squash recipeĪside from having an exceptionally delicious flavor that embodies pretty much everything I love about fall, this easy butternut squash recipe is also: Trust me, you’ll be singing songs praising this silky, rich, light-as-air butternut mash after your first bite. Super-smooth, ultra-creamy, sweet, AND savory, this mashed squash beautifully complements holiday ham, roast turkey, beef roasts, or just about any meat, poultry, seafood, or fish dish you love. Butter, brown sugar, and pure maple syrup, along with some savory dried thyme & sage and warming cinnamon & nutmeg add so much cozy flavor to everyone’s favorite winter squash – the beloved butternut squash. This delicious recipe for mashed butternut squash will please even the most loyal squash haters in your family. How much butternut squash purée will one batch yield?.What’s the best way to thicken butternut squash mash?.How to make recipe for mashed butternut squash.Why you’ll love this mashed butternut squash recipe.Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.Quick Navigation - Table of Contents Toggle Photographs copyright © 2002 Maura McEvoy. Reprinted from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family. If the squash is too thick, thin it with milk, orange juice or water. Reheat it, covered, in the microwave or in a bowl over a pot of simmering water. NOTE: This can be made a few days in advance. To keep hot, place the puree in a bowl sitting over a pot of simmering water and stir. It should have the consistency of mashed potatoes. Pulse until the squash is coarsely pureed. In two batches, transfer the squash, the pan liquids and the half-and-half to the bowl of a food processor fitted with a steel blade. While roasting, turn the squash once with a spatula to be sure it cooks evenly. Roast for 40 minutes, or until the squash is very tender. ![]() Toss all the ingredients together and spread in a single layer. Add the melted butter, brown sugar, salt and pepper. Cut the squash into 3/4-inch (2-cm) cubes and place them on a baking sheet. Peel the squash, cut them in half lengthwise and remove the seeds. Cut off and discard the ends of the butternut squash. ![]()
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