Roasted Butternut Squash Mash with Cinnamon

Simple to make, this roasted butternut squash recipe is seasoned with cinnamon for a slightly sweet and warming winter vegetable side dish.

Print Pin

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 192kcal

Pre heat the oven to 400F / 200c.
Cut the butternut squash in half lengthways and scoop out the seeds with a spoon.
Lay the squash on a baking sheet, brush with oil and sprinkle with a little salt and pepper.
Roast in the hot oven til fork tender, about 45 minutes.
Take the squash out of the oven and let cool slightly so that it's easy to handle.
Heat the butter and cream in a pot on the stovetop. Just warm it so that the butter melts, don't boil it.
Scoop out the flesh of the butternut squash into the cream and butter, and discard the skin.
Add the cinnamon, salt and black pepper to the squash and mash together til smooth.

Be careful when cutting the butternut squash in half. Use a large sharp chef's knife and press down firmly. You may want to use a kitchen towel to protect your hands incase the knife slips.
Remove the seeds before roasting. A spoon is the quickest and easiest way to do this.
If your squash seems watery after roasting, cook it in a pot on the stovetop to dry it out before mashing together.
If making ahead of time, let the puree cool fully before storing.