Butternut Squash Recipe with Parmesan Mash

A roasted half butternut squash topped with pecans and chives on a wooden cutting board with a fork and knife.

Butternut Squash Recipe with Parmesan Mash

This roasted butternut squash mash turns tender, caramelized squash into a smooth and creamy side dish. Parmesan adds a rich, savory finish that pairs well with almost any meal.

Course Side Dish, Sides

Cuisine American, International

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Prep Time 10

Cook Time 1 15

Broil 2

Servings Portions

Calories 164kcal

Author Zuzana Paar

Equipment

Ingredients

1 Extra Large Butternut Squash 3½–4 pounds, halved and scooped out
1 Tablespoon Olive Oil
1 Pinch Salt
1 Pinch Black Pepper
¾ Cup Parmesan grated
¼ Cup Plain Greek Yogurt
½ teaspoon Garlic Powder
1 Stalks Scallion thinly sliced
¼ Cup Walnuts or Pecans, toasted

US Customary - Metric

Instructions

Preheat the oven to 425°Fahrenheit (220°Celsius), halve the squash, remove the seeds, and season with olive oil, salt, and pepper.
Roast cut-side down for 60–75 minutes until tender and lightly browned.
Scoop out the flesh, leaving a thin border inside the shells.
Mash the squash with Parmesan, Greek yogurt, garlic powder, salt, and pepper until smooth.
Fill the shells, broil for 1–2 minutes, then top with toasted nuts and scallions.

Notes

Mash only part of the roasted squash, leaving a few small chunks for more texture. The little pieces also hold the roasted flavor better than a completely smooth puree does.
Use the roasting pan drippings in the mash. The olive oil and caramelized bits left on the baking sheet carry concentrated flavor from the roasted squash, adding depth many people accidentally throw away.
Roast the squash until the edges get deeply caramelized, not just soft. That darker color means the natural sugars have developed fully, which makes the Parmesan mash taste richer than a lightly roasted version would.
Warm the Greek yogurt slightly before stirring it into the hot squash flesh. Cold yogurt added straight from the fridge can make the mash seize up instead of blending smoothly.

Nutrition