Mashed Butternut Squash Recipe (2024)

FAQs

Why is my mashed butternut squash watery? ›

The key to avoiding watery butternut squash is to roast it rather than steam it.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

b) How do you thicken mashed butternut squash? - If at all you end up with watery mash I find the quickest and easiest way to thicken it is to place in a sieve/strainer and push out excess moisture. From there you can place in a pot and simmer to try and thicken/dry out.

However, in even a small oven you can reduce wateriness by just stabbing the squash halves/quarters all over with a long-tined fork. This allows moisture to evaporate out of the squash more quickly and gets you a nice, firm flesh without too much mushiness.

Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.

Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

The squash also retains most of its nutrients when it is steamed and has a wonderfully sweet butternuttiness to it. Steamed butternut can also be used in a variety of ways – added to salads, mashed, puréed or enjoyed as is with a simple seasoning of your choice.

For a basic butternut squash recipe, halve the squash, scoop out the seeds and chop into chunks. You don't have to remove the skin — it will go soft and sweet as the squash cooks — just make sure you wash it well before cooking. Roast at 180°C for 35 to 40 minutes, or until golden and soft.

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

Do you cook butternut squash cut side up or down? ›

One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.

Additional Cooking Tips

If your recipe calls for a cup or two of butternut squash, remember this easy conversion: a medium butternut squash (about two pounds) will yield around two and a half cups of cubed squash.

A small butternut squash (1.5 lbs.) will yield about 2 cups of cubed butternut squash, while a larger size (3 lbs.) will yield closer to 4 cups.

Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Common Growing Issues

Yellow and/or drooping leaves can be indicative of an overwatered butternut squash plant.

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.