Description

Tender roasted butternut squash is mashed with brown sugar, warm spices, butter, and cream, then baked again in its shell for a cozy, holiday-ready side.

Ingredients

Scale

2 small butternut squash (about 2 lb each), halved and seeded

1 tbsp olive oil

2 tbsp unsalted butter, softened (or vegan butter)

3 tbsp brown sugar, packed

1/3 cup heavy cream or milk (dairy-free works)

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp kosher salt

1/4 tsp black pepper (optional)

1/2 tsp vanilla extract (optional)

2 tbsp chopped pecans or walnuts (optional topping)

1 tbsp maple syrup, for serving (optional)

Instructions

1. Heat oven to 400°F (200°C). Line a baking sheet with parchment.

2. Brush cut sides of squash with olive oil; place cut-side down on the sheet.

3. Roast 40–45 minutes, until a fork slides through the thickest part easily.

4. Cool 10 minutes. Scoop flesh into a bowl, leaving a thin layer to support shells.

5. Mash squash with butter, brown sugar, cream, cinnamon, nutmeg, salt, pepper, and vanilla until smooth.

6. Taste and adjust sweetness or salt as needed.

7. Spoon mash back into shells; top with nuts if using.

8. Reduce oven to 375°F (190°C) and bake 20–25 minutes until set and lightly golden.

9. Optional: Broil 1–2 minutes to toast toppings. Drizzle maple syrup and serve hot.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes

Nutrition

Calories: 290 kcal
Sodium: 260 mg
Fat: 10 g
Carbohydrates: 52 g
Protein: 3 g