Mashed Butternut Squash

Name: Mashed Butternut Squash
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6
Cuisine: American
Ingredients: 0 pieces Olive Oil (olive oil); 3 lb Butternut Squash (3-4 pound butternut squash — up to 4); ⅓ cup Coconut Milk (1/3 cup canned coconut milk, plus more if needed); ¼ cup Maple Syrup (1/4 cup maple syrup); ½ tbsp Vanilla (1/2 tablespoon vanilla extract); 1 tsp Cinnamon (1 teaspoon cinnamon); ½ tsp Ginger (1/2 teaspoon ground ginger); ¼ tsp Table Salt (1/4 teaspoon salt, plus more to taste); ¼ cup Unsalted Butter (1/4 cup unsalted butter, melted); 0 pieces Thyme (Fresh thyme, for garnish)

Mashed Butternut Squash - Sides (American)

65 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Preheat the oven to 400 degrees and lining a baking sheet with parchment paper. Use a sharp knife to slice the butternut squash in half lengthwise and then use a large spoon to remove the seeds. Brush the halves with olive oil. Place the halves, cut side down, on a sheet pan lined with parchment paper. Bake the squash for thirty to forty-five minutes until the squash is tender and a knife can be easily inserted.
2Once the butternut squash is done cooking, scoop out the flesh and add it to a mixing bowl.
3Add the coconut milk, maple syrup, vanilla extract, cinnamon, ground ginger, and 3 tablespoons butter (reserve 1 tablespoon of butter for the top) to the mixing bowl.
4Use a hand mixer or potato masher to mash everything together until the squash is smooth and creamy. Give the squash a taste and add extra coconut milk if you prefer.
5Transfer the butternut squash to a serving dish. Sprinkle the mashed squash with cinnamon and top with the remaining tablespoon of melted butter and thyme before serving. Enjoy!