Roasted Butternut Squash Recipe

This roasted butternut squash recipe is one of my favourite comfort foods in the autumn when butternut squash is in season.  I roast the squash with plenty of garlic and mix it with spinach. Healthy, creamy and light, I either use it as a side dish for meat or as a main dish for a quiet TV night.

Why butternut squash?

My favourite Autumn squash is the butternut squash, it is less watery than the other squash and therefore creamier. It's taste is buttery and the texture is less stringy than pumpkin.

Butternut squash is pear-shaped and the seeds are only on the bottom part. I am seriously thinking of planting it in my vegetable patch this year and if you are thinking about it too you can find some interesting information on how to grow it in this article:

Growing Butternut Squash Plants – Butternut Squash Cultivation In The Home Garden

With butternut squash, I also make a delicious quiche which you may want to check out: Caramelized squash, ricotta, spinach bacon quiche.

Roasting a butternut squash

Butternut squash can be roasted cut in half or cut in chunks. I prefer to cut it into chunks as I like to flavour the chunks with plenty of garlic and herbs.

In this recipe I use thyme, but I also use Provencal herbs or rosemary.

1. Cut the butternut squash in chunks, remove the seeds, you don't need to peel it. Lay on a baking tray over parchment paper, add crushed garlic cloves, thyme and season with salt and olive oil
2. Roast in a hot oven at 390 F - 200 C for 30 minutes, turn the chunks and roast for another 30 minutes
3. Once is done, remove from the oven and let it cool down
4. Once cold, the skin will easily peel with a knife
5. Mash the butternut squash with the garlic

Preparing the potatoes

1. Clean the potatoes and boil them in salted water for 20 minutes. Pierce with a knife to make sure they are done
2. Strain them
3. Peel the potatoes while still hot
4. Mash them

Making this roasted butter squash recipe

1. In a pan combine the mashed potatoes, the roasted butternut squash, the butter and the milk
2. Stir over a medium/low heat until it is warm, then add the spinach
3. Cook until the spinach is done
4. Transfer onto a serving dish and sprinkle with freshly grated Parmesan cheese

Tips 

• Make sure you turn the butternut squash every 30 minutes while it is roasting
• If you like the roasted flavour like me (yes, practically burned), roast the butternut squash a bit longer until it becomes crispier
• DON'T peel the potatoes before boiling them, they will get too watery
• If you don't have a ricer, use a fork or a masher but do not use a blender as it will make the mash waxy
• If you'd like to make a roast butternut squash soup, just add more milk till you get the consistency you desire

How to serve this roasted butternut squash recipe

This is a very versatile recipe, as many of my vegetable recipes are. It can be served as a side dish for meat like roasted chicken, sausagemeat and chestnut stuffing rolls or homemade chicken nuggets.
In a cold autumn day, I like to eat it as a main dish or make a roasted butternut squash soup. I add a little bit more milk to make it creamier, plenty of parmesan and serve it as a soup with a nice slice of fresh baguette.

More recipes with squash you may like

• Caramelized Squash Spinach Bacon Quiche
• Pumpkin gnocchi
• Roast Pumpkin Soup

Other recipes you might also like

For more side dishes recipes, check out the category: Side Dishes

Also check the recipes below:

• Gratin Dauphinoise Recipe
• Yorkshire Pudding
• Easy Chanterelle Recipe With Potato
• Baked Rice Pilaf

More side dishes

If you are making this Roasted butternut squash mash, leave your comment below I would love to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

📋 Roasted butternut squash mash

This roasted butternut squash recipe is one of my favourites comfort food in the autumn as butternut squash is in season.  I roast the squash with plenty of garlic and mix it with spinach. Healthy, creamy and light, I either use it as a side for meat or as a main dish for a quiet TV night. #yourguardianchef #butternutsquash #butternutsquashsoup #butternutsquashrecipes #butternut

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings: 6 people

Print Rate SaveSaved!

Author: Laura Tobin

Ingredients

 

US CustomaryMetric

 

0.5x1x2x3x

• ½ butternut squash
• 3 medium potatoes
• 3 cloves peeled garlic cloves
• 3 sprig thyme
• 10 oz fresh spinach
• 1 cup milk
• ½ cup butter
• salt & pepper
• 2 tablespoon olive oil
• 3 tablespoon freshly grated Parmesan

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Equipment

• Pasta pan 8-Quart 3-Piece
• Cutting board set
• Parchment paper
• KitchenAid Mixer
• Vegetable Strainer
• Wooden Turner Set
• All-Clad Sauce Pan 3-Quart
• Mega Baking Pan

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Instructions

Roasting the butternut squash

• Cut the butternut squash in chunks, remove the seeds, you don't need to peel it
• Lay on a baking tray over parchment paper, add crushed garlic cloves, thyme and season with salt, olive oil
• Roast in a hot oven at 390 F - 200 C for 30 minutes, turn and roast for another 30 minutes
• Once is done, remove from the oven and let it cool down
• Once cold, the skin will easily peel with a knife
• Mash the butternut squash with the garlic

Prepare the potatoes

• Clean the potatoes and boil them in salted water for 20 minutes
• Pierce with a knife to make sure they are done
• Peel the potatoes and mash them

Putting it all together

• In a pan add the mashed potatoes, the roasted butternut squash, the butter and the milk
• Stir until it is warm then add the spinach
• Cook until the spinach are done
• Transfer on a serving dish and sprinkle with freshly grated Parmesan cheese

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Notes

• Make sure you turn the butternut squash every 30 minutes while it is roasting

• If you like the roasted flavour like me (yes, practically burned), roast the butternut squash a bit longer until it becomes crispier
• DON'T peel the potatoes before boiling them, they will get too watery
• If you don't have a ricer, use a fork or a masher but do not use a blender as it will make the mash waxy
• If you'd like to make a roast butternut squash soup, just add more milk till you get the consistency you desire

Nutrition

Calories: 315kcal | Carbohydrates: 25g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 243mg | Potassium: 983mg | Fiber: 5g | Sugar: 4g | Vitamin A: 11655IU | Vitamin C: 39.8mg | Calcium: 194mg | Iron: 5.3mg

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