Creamy Mashed Butternut Squash with Parmesan and Thyme Recipe
Introduction
Mashed butternut squash is a creamy, comforting side dish that brings a touch of sweetness and warmth to any meal. With simple ingredients like maple syrup and parmesan, this recipe transforms roasted squash into a smooth and flavorful mash perfect for fall and winter dinners.
Ingredients
- 2 small whole butternut squash
- 1/4 cup half and half (warmed)
- 2 tablespoons maple syrup
- 2 tablespoons salted butter (melted)
- 1/4 cup freshly grated parmesan cheese
- Freshly snipped thyme
- Salt and pepper (to taste)
Instructions
- Step 1: Preheat the oven to 400ºF. Line a baking pan with parchment paper.
- Step 2: Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon, discarding seeds and pulp.
- Step 3: Place the squash halves cut side down on the baking sheet. Alternatively, you can bake them cut side up, brushed with melted butter and sprinkled with salt and pepper. Bake for 45-55 minutes until the thickest part is tender.
- Step 4: Scoop out the soft roasted squash flesh into a large mixing bowl.
- Step 5: Add the warmed half and half, maple syrup, melted butter, parmesan cheese, salt, and pepper to the bowl. Mash or blend with an electric hand mixer on low until smooth and velvety.
- Step 6: Garnish with fresh thyme, additional butter, salt, pepper, and parmesan cheese if desired before serving.
Tips & Variations
- For a richer taste, substitute half and half with heavy cream or add a pinch of nutmeg for warmth.
- Try adding roasted garlic or sautéed onions for an extra layer of flavor.
- If you prefer a chunkier texture, mash the squash with a fork instead of using a mixer.
Storage
Store mashed butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or butter to restore creaminess if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen butternut squash for this recipe?
Yes, thaw the squash completely and drain any excess water before mashing to avoid a watery texture.
How do I know when the butternut squash is fully cooked?
The squash is done when a knife or fork slides easily into the thickest part with little resistance, typically after 45-55 minutes of baking at 400ºF.
PrintCreamy Mashed Butternut Squash with Parmesan and Thyme Recipe
A creamy and flavorful mashed butternut squash recipe perfect as a comforting side dish. Roasted butternut squash is blended with warm half and half, maple syrup, melted butter, and parmesan cheese to create a smooth and velvety mash, finished with fresh thyme and seasoning for a deliciously savory and slightly sweet twist.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Butternut Squash
- 2 small whole butternut squash
Mash Ingredients
- 1/4 cup half and half (warmed)
- 2 tablespoons maple syrup
- 2 tablespoons salted butter (melted)
- 1/4 cup freshly grated parmesan cheese
- Freshly snipped thyme, for garnish
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC) and line a baking pan with parchment paper to prevent sticking and make cleanup easier.
- Prepare Squash: Cut the butternut squash in half lengthwise. Use a spoon to scoop out and discard the seeds and pulp from the center.
- Bake Squash: Place the squash halves cut side down on the baking sheet. Alternatively, you may bake cut side up by spreading melted butter on the flesh and sprinkling salt and pepper before baking. Bake for 45-55 minutes until the flesh is tender when pierced with a fork or knife.
- Scoop Squash: Once baked and soft, use a spoon to scoop the flesh out of the squash shells and place it into a large mixing bowl.
- Mash and Mix: Add the warmed half and half, maple syrup, melted butter, and grated parmesan cheese to the squash. Use a potato masher or an electric hand mixer on low speed to blend everything together until the mixture is smooth and velvety.
- Garnish and Season: Taste and season with salt and pepper as needed. Garnish with freshly snipped thyme, a pat of butter, and additional parmesan cheese if desired before serving.
Notes
- You can bake the squash cut side up or down; baking cut side up with butter and seasoning imparts extra flavor, while cut side down results in a softer, steamed texture.
- Use warmed half and half to better incorporate into the squash without cooling the mixture.
- If you prefer a dairy-free version, substitute butter and half and half with plant-based alternatives.
- This mash pairs well with roasted meats, poultry, or as a vegetarian main with a salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Keywords: mashed butternut squash, roasted squash mash, creamy squash side dish, fall side dish, easy vegetable mash
