Mashed Butternut Squash
Seves 4
Time 1 hr 15 min
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.
Special Diets:
Ingredients
- 1 medium butternut squash (about 2 pounds), halved lengthwise and seeded
- 4 teaspoons tahini
- 2 teaspoons white miso
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 4 garlic cloves, skin on
- 1/8 teaspoon fine sea salt
Method
Preheat the oven to 350°F.
Arrange squash on a parchment paper-lined rimmed baking sheet, cut sides down and scatter garlic around the edges of the sheet.
Bake until garlic begins to brown, about 10 minutes.
Remove garlic from the pan, then 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: about 1/2 cup, 120 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 25g carbohydrates (7g dietary fiber, 5g sugar), 3g protein.
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.
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Ingredients
- 1 medium butternut squash (about 2 pounds), halved lengthwise and seeded
- 4 teaspoons tahini
- 2 teaspoons white miso
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 4 garlic cloves, skin on
- 1/8 teaspoon fine sea salt