Description

This mashed butternut squash recipe offers a vibrant, creamy texture and naturally sweet aroma, making it a perfect, comforting family-friendly side dish. It’s a wholesome and easy dinner idea, elevated with spiced orange blossom and toasted almonds.

Ingredients

Scale

3.3 lb butternut squash, about 1 large
0.25 cup unsalted butter, softened (can use ghee or plant-based butter)
2 tbsp extra virgin olive oil, plus extra for drizzling
1 tbsp fresh orange zest
1 tsp ground cumin
0.5 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground nutmeg
1 tsp fine sea salt, or to taste
0.25 tsp freshly ground black pepper, or to taste
0.25 cup vegetable broth (chicken broth works too)
0.5 cup slivered almonds
0.25 cup fresh mint leaves, finely chopped
0.25 tsp alcohol-free orange blossom water (for garnish oil)

Instructions

Roast The Squash: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Carefully halve the butternut squash lengthwise, scoop out the seeds, and place the halves cut-side down on the prepared sheet. Roast for 40-50 minutes, or until the flesh looks deeply golden and is very tender when pierced with a fork.
Toast Almonds: While the squash roasts, heat a dry skillet over medium-low heat. Add the slivered almonds. Toast, stirring frequently, for 3-5 minutes until they become fragrant and lightly golden brown. Remove from heat immediately to prevent burning.
Prepare Squash For Mashing: Once the roasted squash is cool enough to handle, scoop all the soft, cooked flesh into a large mixing bowl.
Mash And Season: To the squash flesh, add the softened unsalted butter, extra virgin olive oil, fresh orange zest, all the ground spices (cumin, cinnamon, ginger, nutmeg), sea salt, black pepper, and vegetable broth. Mash with a potato masher or a fork until you reach a smooth, creamy consistency. Add an extra tablespoon or two of warm vegetable broth if too thick.
Create Garnish Oil: In a small bowl, whisk together 1 tbsp extra virgin olive oil with the alcohol-free orange blossom water.
Serve And Garnish: Spoon the warm mashed butternut squash into a bowl. Generously scatter the toasted slivered almonds and fresh chopped mint leaves over the top. Finish with a delicate spiral drizzle of the orange blossom-infused olive oil.

Notes

Consider sourcing organic squash and high-quality olive oil for enhanced flavor and nutrition. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated gently.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Roasting, Mashing
Cuisine: General American

Nutrition

Serving Size: 1 cup (240 g)
Calories: 240 calories
Sugar: 7 g
Sodium: 250 mg
Fat: 17 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 6 g
Protein: 5 g
Cholesterol: 5 mg

Keywords: butternut squash, mashed, side dish, healthy, family-friendly, easy dinner, roasted, spiced, orange blossom, almonds