Mashed Cinnamon Butternut Squash

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This is a delicious and comforting dish and makes a great substitute for mashed potatoes.


MAKES: 4  Servings
PREP/COOK TIME: 55 minutes

  • 1 butternut squash, peeled and cut into 1-inch cube (or 1 package precut butternut squash)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon cinnamon (or more to taste)
  • 1/4 teaspoon ginger (or more to taste)
  •  Salt to taste
  • 1/4 teaspoon maple syrup, if desired
  • 1/8 teaspoon fresh grated nutmeg
  • 1 teaspoon fresh lemon juice


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Toss the squash with olive oil, cinnamon, ginger, and 1/4 teaspoon salt until the squash is well coated.  Spread squash in a layer on the prepared pan.  Roast for 25 to 30 minutes, until soft and tender.
  3. Transfer the squash to a food processor, add the maple syrup if wanted, nutmeg, and a pinch of salt.  Process until smooth and creamy. Taste. If you think it needs a little extra punch, add a teaspoon of lemon juice.

Storage Will keep for a day in the refrigerator. 

Adapted from one of Rebecca Katz' amazing recipes.


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