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I never used to do much with butternut squash because it seemed almost a little bit intimidating of a vegetable. I wasn’t really quite sure what to do with it, and it always seemed like it would be so difficult to peel and slice, so I would always just pass by it in the store and buy other things instead.
The local organic farm where I’ve been getting vegetables over the summer had a huge crop of butternut squash this year, though, so seeing that huge array of squash piled in baskets was too much for me to resist.
Once I tried butternut squash for the first time, I realized how simple it was and how incredibly delicious it tasted. The roasted and mashed butternut squash with maple syrup and cinnamon added to it was almost like having a dessert with the sweet syrup and the spice. The only part of the process that was a little bit difficult was just slicing the squash in half, but if you have a good sharp knife it isn’t so bad, and the end result is completely worth the effort!
Mashed Butternut Squash with Maple Syrup and Cinnamon Recipe:
Note: As with all recipes, organic and natural ingredients are best if possible (eg. butter from grass-fed cows, unrefined sugar and salt, pasture-raised meats, etc.). I’ve included links to some of the ingredients that I like to use and would recommend.
- 1 large butternut squash (mine was about 3 1/2 lbs.)
- 4 Tbs butter
- 1/8 cup pure maple syrup (I like Grade B for the strongest maple flavor)
- 1/2-3/4 tsp salt (I like real salt)
- 1/4 tsp cinnamon
- Slice your squash in half, lengthwise, and scoop out the seeds.
- Place squash on a baking sheet with the flat sides up and roast in a 400 degree oven for about an hour, or until you can easily pierce it with a fork.
- Once the squash is roasted, let it rest until it is cool enough to touch. (It’s a lot easier to scoop out the flesh if it’s cool enough to hold with one hand while you scoop with the other.)
- Using a spoon, scoop out all of the flesh of the squash into a saucepan. Add butter, maple syrup, and cinnamon, and stir well to combine.
- Keep stirring until squash is smooth and creamy, using a potato masher if necessary to smooth out any lumps.
*Makes about 5 cups, depending on size of squash.
Other Butternut Squash Recipes to Try:
The Best Butternut Squash Soup by Holistic Squid
Healthy Butternut Squash Shepherd’s Pie by Primally Inspired
Butternut Squash Gratin by Oh Lardy
Curried Apple Butternut Squash Soup by The Darling Bakers