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. Steaming butternut squash causes the vegetable to absorb more water and doesn't impart much flavor. Roasting the squash prevents this and caramelizes the vegetable's natural sugars, adding another layer of flavor to your dish.

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.

If using whole squash, 1 large squash or two medium will feed 4-6 people, serving size is 1 cup cooked squash.

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. Re-season if needed.

Roast the squash at a high temperature: Roasting the butternut squash at a high temperature (around 425°F) will help to evaporate excess moisture and prevent it from becoming soggy.

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

When taken by mouth: Butternut is POSSIBLY SAFE for most people, but it can cause diarrhea and irritation of the stomach and intestines. Pregnancy and breast-feeding: It's LIKELY UNSAFE to use butternut in large amounts if you are pregnant or breast-feeding. It might stimulate the bowels too much.

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.

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.

How to cook butternut squash Paula Deen? ›

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.

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

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.

Although butternut squash can keep for months, it will eventually go bad if not used. You will know your squash is bad if there are soft, mushy spots or if once cut open, the color is extremely dull or if the flesh is spotty, mushy or dry to the point it is pulling away from the skin, then toss it.

Add dry-grated parmesan cheese. It's not just flavorful, it also acts as a great thickening agent.

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.

Monitor the squash plant for a week or two for any changes in health. To decipher whether your squash plant is overwatered as opposed to underwatered, look at the leaves and soil. Overwatered plants will have yellow, droopy leaves and wet soil. Underwatered squash will have yellow, brittle leaves and dry soil.