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,
Line a baking tray with foil, spray with oil and spread the squash cubes. Roast in a preheated 350F oven for 20 minutes or until the undersides are browned and the flesh is soft enough to squish with a fork.
Mash the roasted squash while hot then stir in butter, salt and pepper. Herbs are optional but they do add flavor and aroma. I used store-bought herbes de Provence. With the mashed roasted squash sufficiently seasoned, fold in a little cream and the side dish is ready for the dinner table.
Mashed roasted squash
- 2 to 3 cups cubed squash
- cooking oil
- 2 to 3 tablespoons cold butter
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon herbes de Provence - (optional)
- 2 to 3 tablespoons heavy cream
- Preheat the oven to 350F.
- Line a baking tray with foil and spray (or brush) with oil.
- Spread the squash cubes on the lined tray.
- Roast for 20 minutes or until soft and the undersides nicely browned.
- Transfer the hot roasted squash to a bowl and mash.
- Add butter, salt, pepper and herbs (if using) and stir just until combined.
- Fold in the cream.
- Taste. Add more salt and pepper, if needed.