Mashed Acorn Squash
Slightly nutty, delightfully buttery, and just a touch sweet, this mashed acorn squash is a delightful side dish recipe that’s flavored with brown sugar, cinnamon, and nutmeg.
Servings: 8 servings
Calories: 194kcal
Equipment
- handheld or stand mixer, optional
Ingredients
- 3 acorn squash, cooked however you prefer
- ½ cup salted butter, at room temperature
- ¼ cup brown sugar, more or less to taste
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- Kosher salt, to taste
Instructions
- Cut, seed, and cook the acorn squash either by roasting it in the oven, microwaving it, or pressure cooking it in an instant pot. When cool enough to handle, scoop out the flesh of the acorn squash and place in a large mixing bowl.
- Add ½ cup salted butter, ¼ cup brown sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg, and a generous pinch of kosher salt to the squash. Use a handheld mixer to combine and whip until squash is light and fluffy, about two minutes.
- Taste, adjust seasoning, adding more sugar, spices, or salt to your preference, and serve warm with extra butter on top.
Notes
- Refer to post for different squash cooking methods.
- Squash can also be mashed by hand or pureed in a food processor for an incredibly whipped variation.
Nutrition
Serving: 1cup | Calories: 194kcal | Carbohydrates: 24g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 98mg | Potassium: 575mg | Fiber: 3g | Sugar: 7g | Vitamin A: 949IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 1mg