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Mashed Butternut Squash

November 30, 2010

The ultimate of plain and simple, just the way I like it.  This is another vegetable that must be on my Thanksgiving table if I am the one cooking.  Simply baked, mashed with butter and cream, it does not get much better.  I usually make extra as I will be looking forward to some Butternut Squash Soup.  I usually roast the squash in halves or cut up but this time I left them whole as I was unable to cut them due to an injury.  They were easy to peel after roasting and were just as flavorful.

Mashed Butternut Squash


  • 2 Medium Butternut Squash (about 4 lbs.)
  • 1 T. Olive Oil
  • 2-3 T. Unsalted Butter
  • 1/2 C. (+) Heavy Cream (or substitute milk or Half & Half)
  • 1-2 Sprigs of Parsley


  1. Preheat oven to 400 degrees
  2. Put the oil and a little bit of water in the bottom of a large baking dish
  3. Add the squash and roast for about 30 minutes
  4. Check with knife for tenderness and continue to roast about 20 more minutes
  5. Remove from oven, let cool; cut, remove seeds and put squash in a large mixing bowl
  6. Add the butter and mix with hand mixer on low
  7. Drizzle the heavy cream while continuing to mix until desired consistency
  8. Serve in a warm vegetable bowl with a sprig of parsley


(Serves 4-8)

Recipe adapted from Betty Cheney

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