Whipped Mashed Acorn Squash
Creamy, slightly sweet and so delicious, this whipped and mashed acorn squash is the perfect easy Fall side dish and a great way to make use of this Fall vegetable.
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Servings: 6 servings
Ingredients
Roasting the squash
- 4 acorn squash cleaned, cut in quarters and seeds removed
- 2 tablespoon unsalted butter melted
- 1 teaspoon Kosher salt
Making the mash
- ½ cup heavy whipping cream
- 2 tablespoon unsalted butter
- ½ teaspoon Kosher salt plus more to taste
Instructions
- Pre-heat your oven to 400 degrees
- Add cut and quartered acorn squash to a sheet pan and brush with butter and sprinkle with salt.4 acorn squash, 2 tbsp unsalted butter, 1 tsp Kosher salt
- Roast the squash for about 25-35 minutes or until it is very soft when pressed with a spoon.
- Remove from the oven and let cool.
- Scoop out the flesh of the acorn squash and place it in a large bowl and with a potato masher, gently mash it down. Pick out any pieces of squash skin you missed or large lumps that do not mash well.
- Add your cream and butter to a small bowl, cover with a paper towel and microwave for 1 minute or until the butter is melted.½ cup heavy whipping cream, 2 tbsp unsalted butter
- Add half of the cream and butter mixture to the squash.
- With a hand held mixer, mix the squash on medium speed for about 2-3 minutes until light and creamy. Add more cream and butter mixture if it needs it.
- Now add your salt and mix again. Taste for any additional seasoning.½ tsp Kosher salt
Nutrition
Calories: 249kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 596mg | Potassium: 1018mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1579IU | Vitamin C: 32mg | Calcium: 111mg | Iron: 2mg
Nutrition Values are estimates only.
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