Winter Squash Mashed And Simple Recipes

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MASHED BUTTERNUT SQUASH

A recipe I conjured up for a fall/Thanksgiving celebration!

Provided by witchboudicca

Categories     Side Dish     Vegetables     Squash

Time 1h15m

Yield 8

Number Of Ingredients 9



Mashed Butternut Squash image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
  • Bake in the preheated oven until squash is tender, about 1 hour.
  • Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.

Nutrition Facts : Calories 276 calories, Carbohydrate 33.1 g, Cholesterol 40.8 mg, Fat 16.7 g, Fiber 5.4 g, Protein 3.6 g, SaturatedFat 10.4 g, Sodium 109.6 mg, Sugar 7.4 g

2 butternut squash, halved and seeded
1 cup water, or as needed
¾ cup sour cream
½ cup butter
1 tablespoon brown sugar
½ teaspoon ground cinnamon
salt and ground black pepper to taste
2 sprigs fresh parsley, or as desired
1 tablespoon sour cream

WINTER SQUASH - MASHED AND SIMPLE

These are the easiest ever directions I've used for cooking fresh Butternut squash! When I agreed to take six whole Butternut squash to cook ahead and mash and freeze, for our 40th Annual Harvest Supper, I thought I had agreed to a lot of work. All I did was wash the squash in the sink first, in a bath of salt and vinegar and...

Provided by Beth M.

Categories     Vegetables

Time 3h

Number Of Ingredients 4



Winter Squash - mashed and simple image

Steps:

  • 1. Preheat the oven to 375 degrees. Put wire rack in roasting pan and add 1/2 inch of water.Place as many squash upright in roaster as will fit. No lid is needed.
  • 2. Bake until soft and easily pierced with a fork, about an hour and a half. Remove from oven.
  • 3. Make a slice or two in squash to release heat, then cool until able to handle.
  • 4. Cut squash in half length wise; continue to cool. While still warm, scoop seeds out with a large spoon or an ice cream scoop. Place flesh in a large pan.
  • 5. Use a hand masher, to mash to a smooth consistency (no lumps). Do not puree. Note: do not add any seasoning to the squash.
  • 6. When cooled, spoon squash into gallon freezer bags, leaving 1/2 inch space at top. When completely cooled, place in freezer.

6 medium whole fresh butternut squash
1 medium roasting pan, i used a small turkey roasting pan!
enough water to depth of 1/2 inch in pan.
1 rack in roasting pan.

MASHED BUTTERNUT SQUASH

Mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It's perfect with roasted meats like duck, chicken or pork loin. Don't mash too much though - leave it on the chunky side.

Provided by David Tanis

Categories     dinner, lunch, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 3



Mashed Butternut Squash image

Steps:

  • Heat oven to 350 degrees. Put squash cubes in a shallow, wide baking dish. Season with salt and pepper and toss with hands to coat. Pour water in, to a depth of about 1 inch. Dot surface with butter and cover dish tightly with foil.
  • Bake, covered, until squash is tender, about 1 hour. Crush squash to a rough consistency with a potato masher or wooden spoon. Stir to incorporate cooking juices and check seasoning. May be prepared ahead and reheated.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 562 milligrams, Sugar 5 grams, TransFat 0 grams

2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and pepper
4 tablespoons butter

MASHED WINTER SQUASH

Frozen cooked squash and a microwave make quick work of assembling this colorful side dish. Each creamy bite features the subtle blend of cinnamon, nutmeg and ginger.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7



Mashed Winter Squash image

Steps:

  • Place squash in a microwave-safe bowl. Cover and microwave on high for 7-8 minutes or until heated through, stirring after 5 minutes. Add the sugar, butter, salt, cinnamon, nutmeg and ginger; mix well., Microwave, uncovered, for 2-3 minutes or until heated through.

Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 359mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

4 packages (12 ounces each) frozen cooked winter squash
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger

WINTER SQUASH CASSEROLE

Years ago, our vegetable garden kept us well-supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole! -Glendora Hauger, Siren, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 10



Winter Squash Casserole image

Steps:

  • In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 387 calories, Fat 20g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 294mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.

6 cups mashed cooked winter squash
1/2 cup butter, melted
6 large eggs, lightly beaten
1 cup sugar
1/2 teaspoon salt
TOPPING:
3/4 cup packed brown sugar
1/3 cup butter, softened
1/3 cup all-purpose flour
1/2 cup slivered almonds

WINTER SQUASH PUREE WITH TAHINI

This popular appetizer from the Middle East is a sort of sweet-tasting hummus, in which winter squash substitutes for chickpeas. This recipe is an adaptation of one by the cookbook author Clifford A. Wright.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h

Yield About 3 1/2 cups

Number Of Ingredients 8



Winter Squash Puree With Tahini image

Steps:

  • Preheat the oven to 425 degrees. Cover a baking sheet with foil and brush lightly with olive oil. If using butternut squash, cut the squash in half, scoop out the seeds and stringy membranes, and lay cut-side down on the foil-covered baking sheet. If using a thick slice of squash, scrape off any membranes. Bake 45 minutes to one hour, or until very soft. A knife should cut through it without resistance, and the skin should be wrinkled. Remove from the heat and allow to cool, then peel and transfer to a food processor fitted with the steel blade. Add the tahini, and puree until smooth and creamy.
  • Combine the garlic and 1/2 teaspoon salt in a mortar and pestle, and mash to a paste. Add to the food processor along with the lemon juice and cumin, and blend together. Add salt to taste.
  • Mound the puree in a wide bowl or on a plate. Drizzle a little olive oil over the top, and garnish with pomegranate seeds. Serve with warm pita bread.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 491 milligrams, Sugar 4 grams

2 1/2 pounds winter squash, like butternut
1/3 cup sesame tahini, stirred if the oil has separated out
2 large garlic cloves, halved, with green shoots removed
Salt to taste
2 to 4 tablespoons freshly squeezed lemon juice, to taste
1/2 teaspoon cumin seeds, lightly toasted and ground
Pomegranate seeds for garnish
extra virgin olive oil for garnish

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