Mashed Butternut Squash

Mashed Butternut Squash

Seves 4

Flavor this sweet mash with your favorite spices like paprika, cumin or a pinch of cinnamon. Simply replace the ground ginger and nutmeg and start with just a little, tasting until it is seasoned as you like.

  • 1 medium butternut squash (about 2 pounds), halved lengthwise and seeded
  • 4 garlic cloves, skin on
  • 4 teaspoons tahini
  • 2 teaspoons white miso
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/8 teaspoon fine sea salt
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Preheat the oven to 350°F. Arrange squash on a parchment-paper-lined large rimmed baking sheet, cut sides down and scartter glaric around the edges of the sheet. Bake the garlic for about 10 minutes and remove from oven. Continue baking squash until very tender, 45 to 50 minutes more. Set aside until cool enough to handle.

Meanwhile, place tahini, miso, cumin, paprika and salt in a medium bowl and whisk to combine. Scoop out roasted squash and add to the bowl. Remove garlic from the skin, smash and add to squash mixture. Stir until well mixed and serve warm.

Nutritional Info: 
Per Serving:Serving size: about 1/2 cup, 120 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 25g carbohydrate (7g dietary fiber, 5g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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