Recipes

[Starpolisher]

Does anyone have a tried and true way to make mashed or pureed butternut squash? I'm looking for a side dish that doesn't contain any sugar. Can it be made a day ahead and re heated?

TIA

[QVCkitty1]

I cut my squash up in chunks and roast it with a touch of olive oil and cumin, salt and pepper. When it's tender, I whip it with my immersion blender. If it's too stiff, I add a touch of chicken broth.  And just a tip, if you blend the leftovers with more broth, you have a delicious soup. 

[Group 5 minus 1]

What do you meanby "sugar"? Generally squashes have sugar. It is not much,though.

[jackthebear]

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@Starpolisher wrote:

Does anyone have a tried and true way to make mashed or pureed butternut squash? I'm looking for a side dish that doesn't contain any sugar. Can it be made a day ahead and re heated?

TIA

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have never done it, but IF I were to

this is how I would

roast it, with a bit of oil and whatever herbs or spices you want then mash it,

or cut in half then roast,  then scoop out 

[tipsy]

I steam the peeled butternut chunks & when they're done I mash them up with butter, salt, white pepper & nutmeg.  The masher is a flat round metal circle with holes in it.  My mother-in-law preferred her squash on the coarse side so that's how I've always made it.

I have already made my squash & it's in the freezer in a casserole dish. Probably on Tuesday I will move it into the refrigerator, then on Thanksgiving will put it in the oven & heat till it's hot.

The steamer I use is a double-stacked large aluminum stovetop thing I got in San Francisco's Chinatown years ago, & I just love it!  I only need the single basket for the 4 pounds I made, but if you had a lot to cook the second  basket would be really handy.

[Starpolisher]

Thank you for your suggestions! Happy Thanksgiving!🦃