Roasted butternut squash mash recipe for a creamy side dish

Ingredients for Roasted, mashed butternut squash

• 1 medium butternut squash, 1.4–1.8 kg

• huile d'olive

• salt

How to make Roasted, mashed butternut squash

1. Preheat the oven to 200°C (fan) or 220°C (conventional).

2. Cut the squash in half lengthwise through the stem, leaving the seeds inside.

3. Rub the cut sides of the squash halves with olive oil and place them cut-side down on a baking tray.

4. Roast for 25 minutes, then flip the squash and continue cooking until tender, for an additional 10–30 minutes. The squash is ready when a paring knife easily pierces the neck with minimal resistance.

5. Allow the squash to cool, then scoop out the seeds and discard them.

6. Use a spoon to scoop the flesh into a bowl, discarding the skins.

7. Coarsely mash the squash with a spoon or fork and season with salt to taste.

8. Store the mashed squash in an airtight container in the refrigerator for 3 to 4 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.