Mashed Butternut Squash

Mashed Butternut Squash

This became one of our new favorite side dishes this past Thanksgiving. The rich flavor of the butternut squash is given a sweet, but subtle, kick from the butter and maple syrup. We went back for thirds it was so good. Although it need to bake in the oven for a while, this dish is very simple, making it an easy addition to a complicated menu or a weekend dinner.
  • Prep: 15 min
  • Cook: 1 hour 30 min
  • Total: 1 hour 45 min
  • Serves 6
Mashed Butternut Squash

Carbohydrate Counts

Carbs-per-gram ratio: 0.1545

Serving Size 100g (about 15g carbs)

Carb calculations Weight Carbs
Butternut squash 1235g (148g)
Maple syrup 84g (56g)
Net Weight 1320g (204g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Preheat oven to 400°F.
  • 1235g / 2 medium butternut squash
  • Wash surface of squash and dry with a towel. Place on a rimmed baking sheet lined with aluminum foil.
  • Bake at 400°F until squash is very soft and you can easily run a skewer or fork through the thickest part, about 1 hour 30 min.
  • Remove from oven and let cool for about 15 minutes.
  • Slice butternut squash open lengthwise. Scoop out seeds and discard. Using a pot holder, hold half of the squash in one hand and scrape out the flesh with a spoon into a large mixing bowl. Be careful not to get any skin.
  • 4 tablespoons butter
  • 84g / ¼ cup maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Add butter, maple syrup, salt, and pepper. Whip using an electric hand mixer until incorporated and smooth.
  • Serve immediately or refrigerate and reheat in the microwave at a later time.
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