Close-up of Citrus Salmon and Mashed Butternut Squash, as seen on Be My Guest with Ina Garten, season 3.
Recipe courtesy of Misty Copeland

Mashed Butternut Squash

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
This dish may remind you of candied yams with its syrupy sweetness and creamy texture, but it packs fewer calories. It’s a great side dish to flounder or another light fish. It’s also filling and satisfying enough to enjoy on its own.



  1. Cut the squash into 1- to 2-inch cubes and place them in a large pot. Fill the pot with enough water to cover the squash by about an inch. Bring to a boil over high heat. Cover and reduce the heat to medium low; simmer until the squash is tender, about 10 to 25 minutes or until you can pierce easily with a fork.
  2. Drain the squash and transfer to a mixing bowl. Add the syrup, salt, pepper and half-and-half. Mash with a potato masher or electric mixer until the squash is the consistency of mashed potatoes.