Goat cheese and fresh rosemary and richness and a slight piney flavor to mashed butternut squash. A great alternative to potatoes!
I’m on a butternut squash kick right now and I don’t plan to stop! I hope you’re a fan because there’s yet another squash filled recipe coming later this week. Today I’m sharing a recipe for Mashed Butternut Squash with Goat Cheese and Rosemary.
Are some of you already starting to think about Thanksgiving? I mean it is the end of October. According to the stores we should already be preparing for Christmas and if you haven’t started shopping you’re already behind. I wouldn’t be surprised if Valentine’s Day hits the shelves in the next few weeks. It’s really quite annoying how early retail stores push the holidays. I feel so rushed this time of year, like if I’m not a month ahead on everything I’m behind. Do any of you feel that way? Why can’t we just enjoy each holiday for what it is instead of worrying about the one following it. Sorry, I had to get that one off my chest. I have these same feelings every year around this time and it just get’s so frustrating.
Instead of sharing Christmas cookie recipes I’m sticking to my season fall produce and embracing another way to use butternut squash. When you think about mashed foods, I’m sure potatoes, sweet potatoes, and cauliflower all come to mind. However, butternut squash is a worthy and delicious alternative. It mashes up just the way a potato would and has the most beautiful yellowish-orange color.
To add an amazing creamy and slightly tangy flavor to the butternut squash I mashed it with goat cheese. The goat cheese adds a rich flavor to the squash without all the fat and calories that butter might. To give the mashed squash an herbaceous flavor I minced up fresh rosemary and added it in. Be sure to chop it really small so you don’t end up with a big piece of piney rosemary in your mouth. This mashed butternut squash with goat cheese and rosemary is a perfect fall side dish alongside any type of meat and a wonderful change-up from the usual mashed potatoes.
- 1 1/2 pounds butternut squash, peeled and cut into cubes
- 3 ounces goat cheese
- 2 tablespoons milk
- 1 tablespoon fresh rosemary, minced
- Kosher salt and black pepper to taste
- Bring a large pot of water to a boil.
- Once boiling add in a big pinch of salt and the cubed butternut squash.
- Cook the butternut squash until soft, about 10-15 minutes depending how big your cubes are.
- Drain the water out of the pot and add in the goat cheese, milk, rosemary, salt and pepper.
- Mash with a potato masher or immersion blender/stick until desired mashed consistency is reached.
- Taste and add more salt and pepper if needed.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 130 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 10mg Sodium: 254mg Carbohydrates: 19g Fiber: 6g Sugar: 3g Protein: 6g