Maple Butternut Squash Mash

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Hi there– Our big Christmas meal is on Christmas Eve, with the Great Grandparents and family come in from far and wide.  It’s a little hectic (read, stressful) getting it all on.  And a definite squish to squeeze all of us around the table.  But it’s one of my favorite parts of Christmas, Larry pouring wine, Jodi taking pictures, Laurel and the grand-girls trading puns.

And here’s one of the things we served up this year…

MAPLE BUTTENUT SQUASH MASH
1 large butternut squash, peeled & cubed
(about 6 cups of cubes)*
3 tab. olive oil
salt & freshly ground pepper
1/2 cup milk
1 tsp. vanilla
1/2 tsp. salt
1/2 cup maple syrup
garnish: sliced green onion (or pumpkin seeds or pecans or feta… )

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Peel and cube the butternut squash.  Then mix it in a bowl with the olive oil and liberally salt and pepper it.  Spread the squash out on two baking sheets that have been sprayed with cooking spray.  Roast the squash in a 375 degree oven for 30 to 35 minutes until it is tender.

In a large mixing bowl, beat together the roasted squash, milk, vanilla, salt and maple syrup with an electric mixer or a stick blender.  Continue beating until it is smooth and creamy.  Serve it up nice and hot (you can make this ahead and heat it in the microwave at the last minute).

*Cooking the big meal for Christmas Eve, I didn’t want to take the time to peel and big squash, so I used 2– 32 oz. bags of cubed squash from Trader Joe’s.  Works fine in this recipe.

And here’s the family, sitting down to eat our Christmas Eve lunch.
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13 thoughts on “Maple Butternut Squash Mash

  1. YUM! This looks delicious. I wonder how it would be with cream (I’m sure delicious) or coconut milk (not as certain yet could be good). Happy New Year to you and your family, Rhonda. So glad to know you on wordpress land, my friend! Love, Debbie

  2. I love butternut squash and will definitely try this! I still have a few from our garden this year. I roast it too which is really easy. Wash the squash and dry, poke holes all through it, roast on a pan, skin and all at 350 degrees for an hour. The skin should just peel off and then scoop seeds out and you have squash.

    • Oh pretty Kat– love the idea of the cranberries and pecans (I’m always up for pecans). Sounds perfect. You out celebrating New Years Eve?? We’re tucked in at home eating Christmas leftovers!

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