- Butternut Squash Gratin
- Classic Sage and Rosemary Stuffing
- Gluten-Free Stuffing with Apple, Sausage and Kale
- Green Bean Bundles with Bacon and Brown Sugar
- Haricots Verts with Hazelnuts and Dill
- Herb and Apple Bread Pudding
- Make-Ahead Mashed Potatoes
- No-Wilt Brussels Sprout Salad
- Un-Canned Cranberry Sauce
- Sautéed Shredded Brussels Sprouts
- Mashed Butternut Squash
- Potato-Fennel Gratin
- Ina's Cornbread Stuffing
- Sweet Potato Soufflé with Spiced Pecan Topping
- Spinach, Pear and Pomegranate Salad
- Roasted Brussels Sprouts with Dried Cranberries and Pecans
- Lemony Winter Greens with Parmesan
- Mashed Potatoes with Garlic and Caramelized Shallots
- Honey-Dijon Carrots with Hazelnuts
- Rosemary-Lemon No-Knead Bread
- Perfect Popovers
- Classic Brioche
- Roasted Parsnips and Radishes
- Focaccia with Cherries, Honey and Thyme
Mashed Butternut Squash
Mashed Butternut Squash
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 6
Beloved cookbook author and Food Network television host Ina Garten describes the genesis of this easy autumn side dish this way: “It’s always exciting when a recipe evolves to the next level. One day I was making roasted butternut squash from The Barefoot Contessa Cookbook and decided to try it as a puree—and it’s even better! Serve this with a salty roasted vegetable like Brussels sprouts so you have contrasting flavors, colors and textures.”
- 2 medium butternut squash (4 to 5 lb./2 to 2.5 kg total)
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted
- 1/4 cup (2 oz./60 g) firmly packed light brown sugar
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup (2 fl. oz./60 ml) half-and-half
- Preheat the oven to 400°F (200°C).
- Cut off and discard the ends of the butternut squash. Peel the squash, cut them in half lengthwise and remove the seeds. Cut the squash into 3/4-inch (2-cm) cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 40 minutes, or until the squash is very tender. While roasting, turn the squash once with a spatula to be sure it cooks evenly. Don’t let it brown.
- In two batches, transfer the squash, the pan liquids and the half-and-half to the bowl of a food processor fitted with a steel blade. Pulse until the squash is coarsely pureed. It should have the consistency of mashed potatoes. To keep hot, place the puree in a bowl sitting over a pot of simmering water and stir. Season to taste and serve hot. Serves 6.
- NOTE: This can be made a few days in advance. Reheat it, covered, in the microwave or in a bowl over a pot of simmering water.
- If the squash is too thick, thin it with milk, orange juice or water.
- Reprinted from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family. Copyright © 2002 by Ina Garten. Photographs copyright © 2002 Maura McEvoy. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.