Best Winter Squash Mash Recipes

WINTER SQUASH MASH

Steps:

• Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Drizzle 1 tablespoon olive oil inside each kabocha squash half and brush to coat. Place squash halves, cut side down, on prepared baking sheet. Roast until squash is very tender when pierced with knife, about 1 hour 10 minutes. Cool slightly. Scoop out squash flesh into bowl and mash until almost smooth.
• Melt butter in skillet over medium-high heat until beginning to brown, about 2 minutes. Add garlic and thyme and stir 1 minute. Add butter mixture and 1 cup broth to squash and mash until smooth. Season generously with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Add more broth if desired and rewarm in microwave before continuing.)
• Stir 2 tablespoons parsley into squash. Sprinkle squash with remaining 1 tablespoon parsley and serve.

PALEO SIMPLE WINTER SQUASH MASH

Steps:

• Steam or bake the squash. To steam, peel squash with a sturdy vegetable peeler or a paring knife. Cut in and scoop out seeds. Cut flesh into large, even chunks and steam until easily pierced through with a fork, about 15-20 minutes. To bake, preheat the oven to 350°F. Cut the squash in half. Remove the seeds by scooping them out with a spoon (save them if you enjoy roasted squash seeds). Place the two halves face down in a baking dish or sheet pan with a lip around the edge to catch liquids. Bake the squash until the flesh is uniformly soft, roughly one hour. While still hot, scoop the squash flesh out of the skin (if not already peeled) and coarsely mash it with the sage, butter and salt.