BUTTERNUT SQUASH MASH
Steps:
- Halve 1 large unpeeled butternut squash (about 3 pounds) and cut into thick wedges, discarding the seeds. Toss with olive oil and roast at 400 degrees F until soft, 35 to 45 minutes. Remove the skin. Puree the squash with 3 tablespoons butter; season with salt. Warm a few tablespoons of maple syrup with a pinch of cayenne pepper; drizzle over the mash.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
BUTTERNUT SQUASH & POTATO MASH
Some people like squash, some people like potatoes. Mash the two together and you've got true love. This is a great way to get kids to eat their veggies.-Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a dry small skillet, toast sesame seeds and cumin over medium-low heat 3-4 minutes or until aromatic, stirring frequently. Remove from heat., Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.
Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 450mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
BUTTERNUT SQUASH MASH
The vegetable mash is rich in vitamin A and potassium, thanks to butternut squash.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 4
Steps:
- Heat oil in a large pot over medium-high heat. Add squashes and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add 1 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.
ROASTED PORK TENDERLOIN WITH BUTTERNUT SQUASH MASH AND TARRAGON GRAVY
Provided by Rocco DiSpirito
Categories Pork Roast Father's Day Dinner Pork Tenderloin Butternut Squash Healthy Tarragon Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 400°F.
- 2. Place the butternut squash, cut side down, on a microwave-safe plate. Microwave on high till the squash is tender, about 12 to 15 minutes.
- 3. Meanwhile, heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, coat it with the cooking spray. Add the pork to the pan and sear on all sides, about 3 minutes per side. Transfer the pork to a baking sheet and continue cooking in the oven till done, about 10 to 15 minutes, or until the internal temperature reaches 155°F. Remove the baking sheet from the oven, and tent the meat with foil to keep it warm. Let the meat rest for at least 10 minutes before slicing.
- 4. In the same pan over medium-low heat, add the applesauce, scraping up any flavorful bits with a wooden spoon. Add the mustard, apple cider, 2 teaspoons agave, and tarragon. Stir continuously until the sauce thickens. Season with salt and pepper to taste.
- 5. With a spoon, scoop the flesh of the squash into a medium bowl. Mash the squash with a fork, and add the nutmeg grates and remaining agave. Stir till combined. Season with salt and pepper to taste.
- 6. With a sharp knife, thinly slice the pork. Serve the pork with the reduced sauce and the butternut squash. Sprinkle the walnuts on top of the pork.
ROASTED PORK TENDERLOIN WITH BUTTERNUT SQUASH MASH AND TARRAGON
Make and share this Roasted Pork Tenderloin With Butternut Squash Mash and Tarragon recipe from Food.com.
Provided by chrish574
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400°F.
- 2. Place the butternut squash, cut side down, on a microwave-safe plate. Microwave on high till the squash is tender, about 12 to 15 minutes.
- 3. Meanwhile, heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, coat it with the cooking spray. Add the pork to the pan and sear on all sides, about 3 minutes per side. Transfer the pork to a baking sheet and continue cooking in the oven till done, about 10 to 15 minutes, or until the internal temperature reaches 155°F Remove the baking sheet from the oven, and tent the meat with foil to keep it warm. Let the meat rest for at least 10 minutes before slicing.
- 4. In the same pan over medium-low heat, add the applesauce, scraping up any flavorful bits with a wooden spoon. Add the mustard, apple cider, 2 teaspoons agave, and tarragon. Stir continuously until the sauce thickens. Season with salt and pepper to taste.
- 5. With a spoon, scoop the flesh of the squash into a medium bowl. Mash the squash with a fork, and add the nutmeg grates and remaining agave. Stir till combined. Season with salt and pepper to taste.
- 6. With a sharp knife, thinly slice the pork. Serve the pork with the reduced sauce and the butternut squash. Sprinkle the walnuts on top of the pork.
Nutrition Facts : Calories 378.7, Fat 14.1, SaturatedFat 2.3, Cholesterol 73.7, Sodium 132.7, Carbohydrate 39.4, Fiber 7.2, Sugar 9.5, Protein 29
ORANGE-MAPLE BUTTERNUT SQUASH MASH
Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings (4 cups)
Number Of Ingredients 6
Steps:
- Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
- Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
- Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
- Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.
ROASTED PORK TENDERLOIN WITH BUTTERNUT SQUASH MASH AND TARRAGON GRAVY
Steps:
- Preheat oven to 400. Place squash, cut side down, on a microwave safe plate. Microwave on high til squash is tender, about 12-15 min. Meanwhile, heat lg skillet over high heat. Season pork with salt and pepper to taste. When pan is hot ,remove and coat with cooking spray. Return to heat, add pork and sear o all sides. About 3 min on all sides. Transfer pork to baking sheet and continue cooking in oven, about 15 min or until internal temp reaches 155. Remove baking sheet and tent meat to keep warm. Rest meat for 10 min before slicing. In the same pan over med-low heat, add applesauce, scraping up any flavorful bits. Add mustard, cider, 2 tsp agave and tarragon. Stir until sauce thickens, season with salt and pepper to taste. Scoop out squash into med bowl and mash. Add nutmeg and remaining agave, stir and seaso with salt and pepper. Slice pork, serve with gravy ad squash.
BUTTERNUT SQUASH MASH
Serve your family with this flavorful baked butternut squash - a perfect side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 10
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- Scoop out squash from shells and place in large bowl; cover to keep warm. Squeeze garlic from bulbs into small bowl; mash with fork.
- 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 Facts : Calories 214, Carbohydrate 44 g, Fat 1, Fiber 13 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 514 mg
ROASTED GARLIC-BUTTERNUT SQUASH MASH
Steps:
- 1. Heat oven to 375 degrees. 2. Pierce squash with sharp knife at 1 in. intervals; place in 13x9 in. baking dish. Add 1/2 c. water; cover with foil. 3. Cut thin slice off top of garlic head, exposing tops of all cloves; place on 8 in. square sheet of foil. Drizzle with oil; wrap in foil. 4. Bake squash and garlic 40 min. Remove garlic from oven. Continue baking squash 20 min. or until tender. Cool squash slightly. 5. Squeeze garlic cloves into small bowl; mash until smooth. Cut squash lengthwise in half; remove and discard seeds. Use spoon to scrape squash pulp into medium bowl. Add garlic and butter; beat with mixer until blended. Spoon into 1 1/2 qt. microwavable dish. 6. Microwave on high 7 min. or until squash mixture is heated through, stirring after 4 min. Top with cheese; microwave, covered, 3 min. or until melted.
YAM 'N BUTTERNUT SQUASH MASH
Make and share this Yam 'n Butternut Squash Mash recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, whip all the ingredients together until fluffy Turn into a lightly greased oven proof dish Cover with tin foil and bake in a 350F degrees oven until heated through (15-20 Minutes).
Nutrition Facts : Calories 158, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 396.1, Carbohydrate 13.6, Fiber 2.1, Sugar 1, Protein 1
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