Mashed Butternut Squash Recipe
Mashed Butternut Squash with Goat Cheese and Rosemary is an easy side dish that's perfect for fall and the holiday season!
Servings: 6 servings
Equipment
Ingredients
- 3 pounds butternut squash peeled and cut into 1 inch cubes
- 3 ounces goat cheese room temperature
- 1/3 cup milk more as needed (I use 2% or whole milk)
- 1 tablespoon fresh rosemary minced
- Salt and fresh ground black pepper to taste
Instructions
- 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 15-20 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 stick blender until desired consistency is reached. Taste and add more salt and pepper if needed.
Video
Nutrition
Calories: 146kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 67mg | Potassium: 823mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24278IU | Vitamin C: 48mg | Calcium: 145mg | Iron: 2mg