Description
Savory, sweet and creamy Mashed Butternut Squash with the sweetness of brown sugar and the hint of cinnamon and nutmeg. It’s the perfect addition to your holiday dinner spread.
Ingredients
- 3 pounds cubed butternut squash (about 1 large butternut squash)
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons heavy cream or whole milk
- chopped fresh parsley, for garnishing
Instructions
- Peel, de-seed, and cut the butternut squash into 1 inch cubes (or buy it from the store already cubed).
- Add the cubed butternut squash to a medium-sized saucepan, and cover by 1 inch with water.
- Bring to a boil over medium-high heat, and cook for 15 minutes, or until squash is fork-tender.
- Drain and add the squash back to the saucepan.
- Heat over medium for about 2 minutes, stirring frequently to remove excess moisture from squash.
- Remove from the heat and use a hand mixer to beat the squash until mashed together.
- Add the butter, minced garlic, brown sugar, salt, cinnamon, nutmeg and heavy cream and mix again until well incorporated and smooth.
- Keep the mashed butternut squash over low heat until ready to serve. When ready to serve, transfer to a serving bowl and top with a pat of butter and chopped fresh parsley, if desired.