Mashed Winter Squash

Three ingredients and an oven. That’s all it takes to turn a humble winter squash into a creamy, comforting side that holds its own next to roasted meats and Thanksgiving turkey.

Roasting is what separates this from boring boiled squash. Cutting the squash into lengthwise quarters, scoring the flesh, and roasting cut-side-down concentrates the natural sugars and develops a deep, caramelized sweetness that boiling washes away.

The scoring move is doing real work. Cutting shallow lines across the flesh lets steam escape during roasting, which speeds up cooking and gives you fluffier mash.

Any winter squash works: butternut, acorn, kabocha, hubbard, or buttercup. Each has a slightly different texture and sweetness profile. Butternut is the most universally available and gives the smoothest mash.

A cinnamon dusting at the end adds warmth without sweetness. Skip the brown sugar that some recipes call for and let the squash’s natural flavor shine.

Pro Tips

• Use a Y-peeler or a sharp chef’s knife to break into a tough squash. Microwave whole for 2 minutes first to soften the skin.
• Roast cut-side-down in the pan for the first half, then flip to cut-side-up to drive off any excess moisture in the last 15 minutes. This gives you fluffier mash.
• Beat with an electric mixer for 30 seconds for restaurant-style fluffy texture. A potato masher gives chunkier results.
• Use real butter instead of margarine if dairy is fine. The flavor is significantly better.

Variations

• Stir in a splash of maple syrup and a pinch of nutmeg for a sweeter holiday version.
• Add a teaspoon of grated fresh ginger and the zest of an orange for a brighter, modern twist.
• Top with toasted pecans or pumpkin seeds for crunch.