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Butternut squash mash, glossy and tempting in a green bowl, garnished with salt, pepper and thyme.
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Mashed Butternut Squash

Mashed butternut squash is a delicious side dish to serve with casseroles, roasts or just some cooked sausages. With better nutrition and more flavour than potato mash, it's a great way to lift comfort food dishes.
Servings: 6
Prep Time10 mins
Cook Time40 mins

Ingredients

  • 1 butternut squash - 600–800 g
  • 2 tbsp butter - 30 g
  • 1 tbsp olive oil
  • salt and pepper

Optional

  • 1/3 cup Parmesan or other hard cheese - finely grated

Instructions

  • Preheat the oven on to 200°C / 400°F / Gas Mark 6.
  • Cut the squash in half lengthwise and scoop the seeds out with a spoon.
  • Line a baking pan with some parchment paper. Then put the squash in, cut side up, drizzle over the olive oil, season with pepper and salt, and put a sprig of thyme on top of each half. Add the garlic to the pan (you don't need to peel it).
  • Bake the squash for about 40 minutes until soft all the way through. Remove the garlic about half way through the cooking time, once it is soft.
  • Discard the herbs, which will be charred. Scoop out the soft flesh, scraping it away from the skin. Put the flesh into a mixing bowl and let it sit for a good few minutes to steam dry.
  • Add the butter, grated cheese. Squeeze the roasted garlic cloves out of the skin, into the bowl.
  • Blend the mash with a mixer, stick blender or in a food processor until silky smooth. Check the seasoning and adjust if necessary. If needed, boost the heat in a pan or in the microwave.
  • Garnish with some fresh herbs and a knob of butter to serve.

Notes

Storage / Leftovers
  • Keep in the fridge in a covered container for up to three days, or freeze and defrost overnight in the fridge or leave on the counter top for a few hours.
  • You can then reheat in the microwave, in pan on the stove top, or in a covered oven dish.
Hints and Tips
  • It is important to roast the squash, both to reduce the water content and to concentrate the flavour. Boiling or steaming will not work as well.
  • If you are feeling lazy, you can buy bags of ready prepared chunks of butternut squash (either fresh or frozen).Roast as you would the halved squash.
Nutritional Information 
  • This recipe is 4 Weight Watchers points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 85kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 48mg | Potassium: 359mg | Fiber: 3g | Sugar: 5g | Vitamin A: 156IU | Vitamin C: 29mg | Calcium: 53mg | Iron: 1mg