New This Month

Butternut Squash Mash


The vegetable mash is rich in vitamin A and potassium, thanks to butternut squash.

  • Servings: 7

Photography: William Brinson

Source: Martha Stewart Living, November 2012


  • 2 tablespoons extra-virgin olive oil
  • 2 large butternut squashes, trimmed, peeled, seeded, and cut into 3/4-inch chunks
  • 1 teaspoon coarse salt
  • Pepper


  1. Heat oil in a large pot over medium-high heat. Add squashes and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add 1 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.

Reviews Add a comment

  • Yogi4life111
    20 OCT, 2014
    This is oh so simple but oh so delicious! I think I could eat this every day. Tastes so decadent yet it is not. Thanks for this simple idea!