Butternut Squash Mash

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

  • Servings: 7
Butternut Squash Mash

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.


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