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Mashed roasted squash
While this side dish is best served right after it is mixed, it is possible to make it a day or two ahead (yes, you can make a huge batch for the holidays!). Cool, keep in the fridge in a covered container and reheat in the microwave before serving.
Course
Side Dish
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
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
Instructions
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.