Mashed Butternut Squash
Smooth, sweet, and with that intense orange color that fills the plate. Roasting the squash concentrates its flavor better than boiling, and with butter, grated cheese and nutmeg it turns into a side that steals the show from the meat.
- 1 kg (2.2 lb) butternut squash (or kabocha)
- 50 g (1.75 oz) butter
- 50 g (1.75 oz) grated parmesan-style hard cheese
- ½ tsp grated nutmeg
- Salt and black pepper, to taste
- 3 to 4 tbsp whole milk (if needed)
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1
Cook the squash
Cut the squash into large chunks, removing the seeds and the fibers from the center. You have two options:
**In the oven (recommended):** Place the chunks skin-side up on a baking tray, with no water or oil. Bake at 200°C (390°F) for 35 to 40 minutes until completely tender. The oven evaporates the water and concentrates the flavor.
**Boiled:** If you're short on time, peel the squash, cut into cubes, and boil in salted water for 15 to 20 minutes. Drain very well and dry it out in a pan before mashing. -
2
Scoop out the flesh
Once cool enough to handle, scoop the flesh away from the skin with a spoon. Discard the skin.
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3
Dry it out in a pan
Put the flesh in a large pan over medium heat and cook for 4 to 5 minutes, stirring constantly. Squash holds a lot of water. This step is essential so the mash doesn't turn watery. Once it starts pulling away from the pan and the texture looks more compact, it's ready.
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4
Mash and season
Off the heat, mash well with a potato masher or ricer until smooth. Add the butter and grated cheese. Fold together until fully combined and the cheese melts. Season with salt, pepper and nutmeg.
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5
Adjust the texture
If the mash turns out too thick, add warm milk a spoonful at a time until you reach the texture you want. Taste and adjust the salt. Serve hot.
- Oven > boiling: the oven evaporates the water and concentrates the squash's flavor a lot more.
- Drying it out in a pan before mashing is the step that makes the biggest difference: skip it and the mash turns watery.
- Hard cheese like parmesan adds depth; cream cheese makes it softer and milkier.
- Pairs perfectly with baked chicken, braised meats, or milanesas.
- Keeps well in the fridge for 2 to 3 days; reheat with a splash of milk and butter.