If you don’t like squash, it’s probably because you haven’t eaten this. Bright in both color and taste this mapley-delish dish screams holiday cheer. So get on the squash train already.
Maple Spiced Butternut Squash Mash
Prep Time
Cook Time
Total
Servings
Ingredients
- 1 large butternut squash, peeled, cut in half and then into 1
- 1 Tbsp. cinnamon
- ½ Tbsp. all spice
- 1 Tbsp. olive oil
- 3 Tbsp. maple syrup
- 2 Tbsp. unsalted butter
- ¼ cup unsweetened almond milk
- 2 Tbsp. brown sugar
- ½ Tbsp. salt
- Topping (optional):
- 2 Tbsp. unsalted butter
- 2 Tbsp. AP flour
- 1 tsp. cinnamon
- 1 tsp all spice
- maple syrup, to drizzle on top
Let's go
- Preheat oven to 400º F.
- Peel and cut butternut squash in half and then into 1-inch slices, width wise (don’t stress too much about how they look, as we’ll be mashing this up).
- In a bowl, combine the squash, cinnamon, all spice, olive oil, maple syrup.
- Cover a sheet pan with parchment paper and line with the squash slices so they are in one even layer.
- Roast for 35 minutes, until squash begins to crisp up and lightly brown.
- Using a stand mixer or hand mixer, combine the squash, butter, almond milk, brown sugar, and salt. Beat for 2 minutes, until the mixture if as smooth as you’d like. We prefer ours the texture of mashed potatoes. Taste and add salt if need be.
- Put into a casserole dish. In a food processor, pulse together all of the topping ingredients, except the maple syrup, until it forms a crumbly mixture (about 30 seconds).
- Top the squash mash and then liberally drizzle maple syrup on top. Bake for 25 minutes. If not serving immediately, refrigerate the mash and topping separately and then assemble and bake right before serving.