MASHED ROASTED BUTTERNUT SQUASH

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Mashed Roasted Butternut Squash image

Serve this comforting side dish with our Cider-Braised Pork Loin.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 6

2 small butternut squash (3 to 4 pounds total)
2 tablespoons unsalted butter
2 shallots, finely chopped
1/4 teaspoon ground ginger
1/2 cup unsalted chicken stock, preferably homemade, plus more if needed
Salt and freshly ground pepper

Steps:

  • Heat oven to 400 degrees. Line a baking sheet with parchment paper. Cut each squash in half the long way. Place cut sides down on baking sheet; roast until very tender, about 45 minutes. When just cool enough to handle, scoop out seeds. Spoon squash from tough skin into a bowl.
  • Melt butter in medium saucepan over medium heat. Add shallots; cook until translucent, about 5 minutes. Season with ginger; add squash. Add stock; using a fork, mash squash to a puree. Add more stock as needed to adjust consistency. Season with salt and pepper, and serve warm.

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