COVID-19 Extension Updates and Resources ... More Information »

Close message window

Mashed Butternut Squash

So Easy and Perfect for Fall.

1 butternut squash
2 tablespoons of butter
2 teaspoons brown sugar
Dash of salt

Heat oven to 350 °F.
Cut butternut squash in half (lengthwise) and scoop out the seeds.
Place 1 tablespoon of butter, sugar (I used coconut sugar), and a dash of salt in each cavity.
Bake for 1 hour 30 mins at 350 °F; you should be able to puncture it easily with a fork.
Scoop out cooked squash into a bowl, mash with a fork, add salt, sugar and, butter to taste.

Place squash cut side up on a coated baking pan. Adair Hoover, ©2020, HGIC, Clemson Extension

Place squash cut side up on a coated baking pan.
Adair Hoover, ©2020, HGIC, Clemson Extension

Bake for 1 hour 30 mins at 350oF; you should be able to puncture easily with a fork. Adair Hoover, ©2020, HGIC, Clemson Extension

Bake for 1 hour 30 mins at 350 °F; you should be able to puncture easily with a fork.
Adair Hoover, ©2020, HGIC, Clemson Extension

Scoop out cooked squash into a bowl, mash with a fork, add salt, sugar, and butter to taste. Adair Hoover, ©2020, HGIC, Clemson Extension

Scoop out cooked squash into a bowl, mash with a fork, add salt, sugar, and butter to taste.
Adair Hoover, ©2020, HGIC, Clemson Extension

Perfect fall meal, mashed butternut squash with steamed green beans and sautéed pork chops. Adair Hoover, ©2020, HGIC, Clemson Extension

Perfect fall meal, mashed butternut squash with steamed green beans and sautéed pork chops.
Adair Hoover, ©2020, HGIC, Clemson Extension

If this document didn’t answer your questions, please contact HGIC at hgic@clemson.edu or 1-888-656-9988.

Factsheet Number

Newsletter

Categories

Pin It on Pinterest

Share This