Orange-Maple Butternut Squash Mash

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.]

Total Time:
30 min
30 min

4 to 6 servings (4 cups)

  • 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
  • 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.

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    This recipe is featured in:

    Fall Produce Guide