Roasted Squash Mash with Ginger Puree
Elevate your side dish game with this luxurious Roasted Squash Mash with Ginger Purée, a comforting blend of sweet, roasted butternut squash and the warming spice of fresh ginger. Perfectly caramelized squash cubes are mashed to silky perfection with a luscious ginger-infused cream sauce, bolstered by hints of garlic and a touch of honey for subtle sweetness. This recipe is an ideal balance of savory and sweet, made even more irresistible with the richness of butter and olive oil. Ready in just under an hour and serving up to four, this dish is the perfect accompaniment to holiday feasts or weeknight dinners alike. Serve it warm with a drizzle of olive oil or fresh herbs for a gourmet finish that’s as stunning as it is delicious.
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Recipe Information
Ingredients
- 2 lbs Butternut squash
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh ginger
- 0.25 cup Heavy cream
- 2 tbsp Butter
- 2 Garlic cloves
- 1 tsp Honey
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1-inch cubes. Transfer to a baking sheet lined with parchment paper.
Drizzle the squash with olive oil, then sprinkle with 0.5 tsp of salt and 0.25 tsp of black pepper. Toss to coat evenly.
Place the baking sheet in the preheated oven and roast for 35–40 minutes, stirring halfway through, until the squash is tender and slightly caramelized.
While the squash is roasting, peel and finely grate the fresh ginger and mince the garlic cloves.
In a small saucepan, melt the butter over medium heat. Add the grated ginger and minced garlic, and sauté for 1–2 minutes until fragrant.
Stir in the heavy cream and honey, then reduce the heat to low. Let the mixture warm gently for another 2–3 minutes. Remove from heat and set aside.
When the squash is done roasting, transfer it to a large mixing bowl. Add the ginger-cream mixture, along with the remaining 0.5 tsp of salt and 0.25 tsp of black pepper.
Using a potato masher or an immersion blender, mash the squash until smooth and creamy. Adjust seasoning to taste if needed.
Serve the roasted squash mash warm, garnished with a drizzle of olive oil or a sprinkling of fresh herbs if desired.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 23.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 394 mg | 30% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2651 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
