Mashed Cinnamon Butternut Squash
Serves 4 | Prep Time 15 min | Cook Time 35 min
To the uninitiated, winter squash can be a bamboozling vegetable. Sure, it tastes delicious, but being so hard and funny-looking,
it’s a bit befuddling when whole. The first time I got one home, I felt like I was working with a tree stump. How was I going to get to all of that delicious flesh in the middle? Machete? Chainsaw? Actually, a good sharp chef’s knife is all you need. Then again, most supermarkets now sell pre-cut squash. If you’ve ever worked with pumpkin, taking on squash isn’t all that different. Only there’s no trick here, just treat. (I’m a fan of cutting squash in half lengthwise, then prebaking it so I can easily scoop out the middle, but that’s just me.)
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Toss the squash with the olive oil, cinnamon, ginger, and
1⁄4 teaspoon of salt until the squash is well coated, then spread it in a single layer on the prepared pan. Roast for 25 to 30 minutes, until soft and tender.
Transfer the squash to a food processor, add the maple syrup, nutmeg, and a pinch of salt, and process until smooth and creamy. Taste. If you think it needs a little extra punch, try adding 1 teaspoon of fresh lemon juice.
STORAGE: Store in an airtight container in the refrigerator for 3 days.
PER SERVING: Calories: 160; Total Fat: 7.2 g (1.1 g saturated, 5 g mono- unsaturated); Carbohydrates: 25 g; Protein: 2 g; Fiber: 4 g; Sodium: 155 mg
Ingredients
1 butternut squash, peeled and cut into 1-inch cubes, or one package of precut butternut squash
2 tablespoons extra-virgin olive oil
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger, or 1 teaspoon grated fresh ginger
Sea salt
1⁄4 teaspoon maple syrup
1⁄8 teaspoon freshly grated nutmeg