The Perfect Mashed Butternut Squash

When it comes to puree, butternut squash has an advantage over potatoes. Butternut squash becomes exceptionally smooth and creamy after roasting. The squash is mixed with a little butter instead of milk or cream for a silky smooth side dish. It's one of our favorite methods to prepare the veggie, and it only takes a few minutes! Do you require assistance with cutting butternut squash? Don't be concerned! We've got a wonderful instruction for peeling and cutting the squash!

INGREDIENTS

2 (2-lb.) butternut squash, peeled, seeded, and cut into 1" cubes

4 tbsp. extra-virgin olive oil

Salt

Freshly ground black pepper

4 tbsp. butter

Cayenne pepper, for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400°. On a large baking sheet, toss butternut squash with oil and season with salt and pepper.
  2. Roast until squash is extremely tender, tossing halfway through, 30 to 40 minutes.
  3. Place squash and butter into the bowl of a food processor and blend until smooth.
  4. Serve with a pinch of cayenne pepper, if using.