Butternut Squash Mash

Serve your family with this flavorful baked butternut squash – a perfect side dish.

  • Prep Time 35 min
  • Total Time 2 hr 0 min
  • Servings 10

Ingredients

3
large butternut squash (about 3 1/2 to 5 1/4 lb each)
2
small bulbs garlic
1
tablespoon olive oil
2
tablespoons butter
1/2
cup half-and-half
1
tablespoon finely chopped fresh sage leaves
2
teaspoons salt
1
teaspoon freshly ground pepper
Additional fresh sage leaves, if desired

  • 1 Prick each squash with paring knife. On microwavable plate, microwave squash, one at a time, on High 4 to 5 minutes. Carefully cut squash in half lengthwise, using chef’s knife; discard seeds and membranes. Line 2 large cookie sheets with foil; spray foil with cooking spray. Place squash halves, cut sides down, on cookie sheets.
  • 2 Heat oven to 350°F. Cut off pointed ends of garlic bulbs. Place garlic on sheet of foil; drizzle with oil. Fold foil tightly to seal; place on 1 cookie sheet with squash.
  • 3 Place 1 cookie sheet on upper oven rack and 1 on lower oven rack. Bake 1 hour, switching positions after 35 minutes. Cool 10 minutes.
  • 4 Scoop out squash from shells and place in large bowl; cover to keep warm. Squeeze garlic from bulbs into small bowl; mash with fork.
  • 5 In 1-quart saucepan, melt butter over medium heat. Stir in half-and-half, chopped sage, salt and pepper; heat to simmering. Remove from heat. Add butter mixture and mashed garlic to squash. Beat with electric mixer on medium speed until smooth. Garnish with sage leaves.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
214
,
% Daily Value
Total Fat
5 1/2g
5 1/2%
(Saturated Fat
3g,
3%
),
Sodium
514mg
514%;
Total Carbohydrate
44g
44%
(Dietary Fiber
13g
13%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
3 Starch; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.