Mashed Butternut Squash Recipe | Downshiftology (2024)

FAQs

Why is my mashed butternut squash watery? ›

a) Watery Mash - Butternut squash is packed with moisture, so to avoid a watery mash it's important to get rid of as much of this as possible. Roasting as opposed to boiling helps a huge amount with this already. The steam drying is an important step as it allows excess moisture to leave before you mash it.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it's edible when roasted! But if adding to a soup (or recipe where it won't be roasted), remove and discard.

As far as flavorings a lot of the time I'll just add some olive oil and cracked black pepper when roasting, then add butter just before I eat it. I also really like adding maple syrup or brown sugar and butter when roasting them.

Butternut squash contains a sticky, sap-like substance that is released when the fruit (squash is technically a fruit) is cut. The liquid is so strong that it can harden into protective scab if the squash becomes cut or damaged—much like a tree.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

Preheat oven to 375 degrees F. Place squash cut-side down on a parchment-lined rimmed baking sheet. Roast until almost completely tender when pierced with the tip of a knife, 45 minutes to 1 hour. Turn cut-side up and roast until very tender and beginning to dry out a bit on top (but not brown).

How long does it take butternut squash to boil? ›

Boil the squash for 10-20 minutes until it's fork-tender.

Check the squash by poking a piece or two with a fork after 10 minutes. Keep checking the tenderness every 5 minutes or so and turn off the burner when the fork slides easily into the squash.

Just like other squashes such as courgettes or pumpkins, dogs can eat butternut squash. In fact, butternut squash is one of the most nutritious and delicious fruits for dogs and it's perfectly safe for them to eat regularly.

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

No doubt, squash's flavor issues stem from the fact that it's mostly water. Being as much as 95 percent H2O, it's no surprise that it tastes a lot like water, which is to say, bland.

There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.

Add dry-grated parmesan cheese. It's not just flavorful, it also acts as a great thickening agent.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Monitor the squash plant for a week or two for any changes in health. To decipher whether your squash plant is overwatered as opposed to underwatered, look at the leaves and soil. Overwatered plants will have yellow, droopy leaves and wet soil. Underwatered squash will have yellow, brittle leaves and dry soil.