Smashed Butternut Squash

Written by on in Side Dish

You’ve had pumpkin pie; you’ve had mashed sweet potatoes; but now it’s time to try Smashed Butternut Squash. It’s a great side dish that makes your kids think they are having dessert with dinner – even though there’s NO added sugar! It was so good, next time I might just add pie crust and serve it as a dessert.

Smashed Butternut Squash
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Smashed Butternut Squash

Recipe by The Cooking LawyerCourse: Side dishCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

1

hour 

40

minutes
Total time

1

hour 

50

minutes

Ingredients

  • 2 medium sized butternut squash

  • 1 can unsweetened light coconut milk

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 tsp salt

Directions

  • Preheat oven to 400 degrees.
  • Wash the butternut squashes so there is no dirt – but leave them whole.
  • Line a baking sheet with parchment paper.
  • Roast the butternut squash whole for 60 to 80 minutes until tender.
  • Remove from oven and let cool for 10 minutes. (Keep the oven on).
  • In a large bowl, add the coconut milk, cinnamon, nutmeg, and salt.
  • I cut the top off the butternut squash, and then removed the skin which separates easily. Then slice in the middle and remove the seeds. Add the butternut squash to the bowl with the coconut milk.
  • Using a potato masher, smash the butternut squash to combine with the coconut milk and spices.
  • Add the butternut squash to a casserole dish. Heat for 20 minutes until bubbly and delicious. Let cool 5 minutes before serving.

Notes

  • You can use pre-cut butternut squash from the grocery store. If so, adjust the roasting time as the smaller the chunks, the less time it will take for it to soften. I like the whole roasting method because you don’t need to cut through the tough skin of the butternut squash. Whole roasting is one way to save money while saving the time to cut through that tough skin.

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