Mashed roasted squash
Squash cubes are roasted until soft and caramelized and, while hot, mashed. Butter, salt, pepper, herbes de Provence and cream are stirred in to complete this lovely side dish.
Roasted? Yes. I used to steam squash cubes to make this dish but I realize now why I always had to mix in mashed potatoes to give the mashed squash enough body. It’s the water.
The water content of squash is high. Depending on the variety, it would be anywhere between 85% to 95%. Unless most of that is allowed to evaporate, mashed squash will always be too watery and will not be able to soak up butter and cream. So, roasting is the way to go.
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Hi, I’m Connie!
Home cook and writer by passion, photographer by necessity, and good food, coffee and wine lover forever. I write recipes, cooking tips and food stories. No AI is used in creating content for this blog.
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