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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.
- 1 butternut squash - 600–800 g
- 2 tbsp butter - 30 g
- 1 tbsp olive oil
- salt and pepper
- 1/3 cup Parmesan or other hard cheese - finely grated
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.
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.
Hints and Tips
- You can then reheat in the microwave, in pan on the stove top, or in a covered oven dish.
- 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.
- 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