Honey Butternut Squash
This recipe for mashed honey butternut squash is as easy to make as it is delicious to eat! A flavorful side dish for Thanksgiving or any time you get a squash craving.
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds of butternut squash, peeled and cut into chunks
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried thyme
- 4 tablespoons honey
- 4 tablespoons butter
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 400 and line a rimmed baking pan with parchment.
- Spread the squash cubes in a single layer on your baking pan and sprinkle with salt, pepper and thyme. Drizzle with honey.
- Roast until softened, 45 to 60 minutes. Set aside until cool enough to work with, about 10 minutes.
- Working in batches, scoop some of the cooked squash into a food processor.
- Puree the squash until smooth. Transfer to a serving bowl. Repeat with the remaining squash. Stir in butter and cream and serve warm.
Notes
- Squash: You can find butternut squash in the produce section of your supermarket in its original shape and also in already peeled and cubed packages (win!). You can swap in delicata or acorn squash if you prefer.
- Honey: Any kind you have on hand will work! We like local honey for its perfect flavor.
- Cream: You can swap in light cream or half and half if you prefer.
Find it online: https://www.framedcooks.com/mashed-honey-butternut-squash/