Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.
| Level: | Easy |
| Total: | 30 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings (4 cups) |
| Level: | Easy |
| Total: | 30 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings (4 cups) |
Ingredients
- 1 butternut squash (3 to 3 1/2 pounds)
- Kosher salt
- 2 teaspoons ground coriander
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 tablespoon orange zest
- 2 tablespoons pure maple syrup
Instructions
- Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
- Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
- Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
- Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 181 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 613 mg |
| Serving Size | 1 of 6 servings |
| Calories | 181 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 613 mg |
Reviews
I made this recipe but the squash was ready in 10 minutes. Not sure why the instructions say to cook for 18 minutes then for another 10 – 12 minutes.
I also used 100% maple syrup with the coriander but found the finished flavour was rather flat.
Thanks for the recipe but I will probably not make this again.
I also used 100% maple syrup with the coriander but found the finished flavour was rather flat.
Thanks for the recipe but I will probably not make this again.
This a great recipe for any occasion but especially good for Thanksgiving!
Delicious and so easy to make!
can this be frozen and reheated with good results?
Yummy! Thanks for the recipe.