Brown Butter Maple Butternut Squash Mash


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There’s a lot taste on this mashed butternut squash with candy potatoes, with wealthy nutty brown butter, candy maple syrup, and contemporary rosemary! It’s the right candy and savory stability that enhances the scrumptious pure taste of the squash and candy potatoes. The greens are halved and roasted peel-on, so no must peel and cube the veggies, that means much less prep and hands-on time.

Overhead photo of a bowl of mashed butternut squash and sweet potato with brown butter and a spoon.

One of one of the best components of this recipe is how hands-off it’s. Roasting the greens earlier than mashing them makes the flavour and texture SO good. And whereas the squash and potatoes take some time to roast within the oven, the hands-on and prep time for this recipe are very fast and simple.

Peeling and cubing the greens earlier than roasting would, in principle, create extra floor space to get caramelized and seasoned whereas roasting, leading to extra taste. But I’ll do nearly something to keep away from peeling veggies, particularly hard-to-peel ones like butternut squash. Here’s the compromise: The halved squash and candy potatoes are scored in a crosshatch sample on the floor earlier than seasoning and roasting, peel ON, creating extra nooks and crannies for the flavour to seep in and floor space to get caramelized with no peeling required. Woo hoo!

You’re going to need this scrumptious, wealthy aspect dish all fall and winter lengthy, and it might be the right addition to your Thanksgiving or vacation desk.

Ingredients and Substitutions

Butternut Squash – an entire one, about 2.5 lbs.Sweet potatoes – two giant ones, about 2 lbs. whole. Butter – I used salted, however unsalted can even work.Fresh rosemary – or 1/3 of the quantity of dried. Thyme or oregano would additionally work, or you possibly can omit the herbs should you want.Maple syrup – the actual stuff!Heavy cream – or half and half or complete milk in a pinch.

How to make Mashed Butternut Squash and Sweet Potatoes with Brown Butter and Maple

1. Preheat your oven and line a baking sheet with foil. While the oven is preheating, brown the butter. Melt butter over medium-high warmth and stir continuously, till it foams, turns brown, and emits a nutty perfume. Immediately take away from the warmth, or else the butter would possibly burn.

Browning butter in a small pot.
Browning the butter.

2. Cut the potatoes and squash in half and take away the seeds and pulp from the squash. Use a pointy knife to attain the reduce sides of the veggies and place on the baking sheet. Brush with a combination of brown butter and maple syrup, and season with salt, pepper, and chopped contemporary rosemary. Roast till the flesh of the veggies is tender and might simply be pierced by a fork.

Process collage showing scoring, seasoning, and roasting halved sweet potatoes and butternut squash.
Scoring, seasoning, and roasting the squash and veggies.

3. Scoop the flesh of the veggies from their peels with a spoon and place in a big bowl. Add extra brown butter, maple syrup, and heavy cream, and blend with an electrical mixer or mash with a potato masher. Season to style.

Scooping butternut squash and mixing it in a bowl with other ingredients.
Scooping the flesh and mixing collectively.

4. Finally, switch the puree to a serving dish and use a spoon to clean out the highest and create indents and rivets. Drizzle the remaining brown butter on high and serve!

Please scroll to the underside of the publish for the complete recipe together with ingredient quantities and detailed directions.

FAQs

Can I take advantage of solely butternut squash, or solely candy potatoes?

The mixture of butternut squash and starchy candy potatoes creates an superior texture, however if you wish to simply use one or the opposite, that works too. Double the butternut squash and make the recipe as directed – the end result could also be a bit extra of a watery texture. Or triple the quantity of candy potatoes – you’ll have to extend the quantity of cream, or substitute with extra complete milk, for the reason that end result shall be thicker, and I’d use a potato masher as a substitute of an electrical mixer in any other case the overworked starch could lead to a gluey texture.

Can I make it dairy free?

I haven’t tried it, however you possibly can most likely use a vegan butter and plant-based milk instead of the cream.

Can I simply use my sluggish cooker to cook dinner the squash and potatoes?

Sure! You received’t get that further taste enhance from roasting it within the oven and the great browning that happens, however should you actually need to, throw all of the halved veggies right into a sluggish cooker and brush the tops with the maple brown butter and seasoning, cook dinner on excessive for 4 hours or low for 8, then scoop the flesh out and proceed as directed.

Can I make mashed butternut squash forward of time?

This recipe is finest loved immediately, however you may make it forward of time if you actually need to. Just combine every thing as directed with out the additional brown butter drizzle on the finish. Store the mash and the brown butter individually within the fridge for as much as 3 days. When you’re able to serve, reheat the mash (I’d simply microwave it, however you possibly can bake it should you actually need to!) then soften and drizzle the brown butter on high to serve.

Other butternut squash recipes

Butternut Squash Alfredo with Brown Butter and RosemaryMoroccan Spice Roasted Butternut SquashMoroccan Butternut Squash, Chickpea, and Spinach StewGinger Turmeric Butternut Squash Soup

Other veggie mash recipes

Potato and Cauliflower MashMashed Cauliflower with Butter and HerbsClassic Mashed Potatoes

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Square photo of a bowl of mashed butternut squash and sweet potato with brown butter, rosemary, and maple.

Brown Butter and Maple Butternut Squash and Sweet Potato Mash

Butternut squash and candy potatoes are halved, brushed with brown butter and maple syrup, seasoned with contemporary rosemary, and roasted. No peeling and dicing obligatory – simply roast them with the peels on! Then, the cooked flesh is scooped right into a bowl and mashed with extra brown butter, maple syrup, and heavy cream. A drizzle of additional brown butter varieties attractive, wealthy swimming pools on the highest for serving!

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Course: Side Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 245kcal

Author: Elizabeth Lindemann

Ingredients

1 butternut squash round 2.5 lbs2 giant candy potatoes round 2 lbs. whole6 tablespoons salted butter4 tablespoons maple syrup1 tablespoon finely chopped contemporary rosemary plus extra for garnishkosher salt and black pepper to style1/2 cup heavy cream

Instructions

Preheat your oven to 375 levels F. Line a rimmed baking sheet with foil (extremely beneficial).

While the oven is preheating, brown the butter. In a small or medium pot, soften the butter (6 tablespoons) over medium-high warmth. Stir or whisk always, till butter begins to foam and turns brown, emitting a nutty perfume. Immediately take away from warmth. Set apart.

Mix 2 tablespoons of the brown butter in a small bowl with 2 tablespoons of the maple syrup. Set apart.

Cut the candy potatoes in half lengthwise. Cut the butternut squash in half lengthwise and use a spoon to take away and discard the seeds and pulp from the middle. Use a small knife (I like serrated) to attain the reduce sides of the squash and potatoes in a crosshatch sample, about 1/4″ deep. Place cut side up on the prepared baking dish.

Brush the brown butter and maple syrup mixture generously on the cut sides of the potatoes and squash. Pour any extra into the butternut squash cavities. Season with salt and pepper (not too much – you can always add more). Sprinkle with the fresh chopped rosemary (1 tablespoon).

Roast at 375 degrees F for 45 – 60 minutes, or longer if needed. You should be able to pierce the flesh of the potatoes and squash easily with a fork. Allow to cool for a few minutes.

Scoop the squash and potatoes from their peels using a spoon and place in a large bowl. Discard the skins and foil. Add 2 more tablespoons of the brown butter, the remaining 2 tablespoons of the maple syrup, and the heavy cream (½ cup). Use an electric mixer to mix together, or a potato masher for a more rustic texture. Season to taste, if necessary.

Transfer to a serving bowl or platter. Use a spoon to carve smooth indents and ridges in the top. Spoon the remaining 2 tablespoons brown butter on high of the puree, together with some freshly cracked black pepper. Serve.

Notes

If you like, you possibly can peel and cube your squash and candy potatoes, then toss with the maple brown butter to coat, season with salt and pepper and rosemary, and roast. You’ll find yourself roasting for much less time (about 25-Half-hour) however you’ll spend extra effort and time with prep. 
Make forward: This is finest eaten contemporary, however will be made forward as effectively. Prepare every thing as directed apart from drizzling the brown butter on on the finish. Refrigerate the puree and the brown butter individually in an hermetic container for as much as 3 days. Microwave the mash to reheat, stirring collectively each 30 seconds to a minute or so to warmth evenly, then switch the reheated puree to a serving dish. Alternatively, you possibly can reheat the mash in a baking dish at 350 levels till heated via. Melt the two tablespoons reserved brown butter and drizzle on simply earlier than serving.
Substitutions: Rosemary could also be omitted or substituted with oregano or thyme, vegan butter and plant milk can be utilized as a substitute of butter and cream for a vegan model, unsalted butter could also be used with further salt to style.

Nutrition

Calories: 245kcal | Carbohydrates: 30g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 116mg | Potassium: 558mg | Fiber: 4g | Sugar: 10g | Vitamin A: 18470IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 1mg

Did you make this recipe? I’d love to listen to the way it went! Comment and price it under 🙂

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