Add Preferred SourceSome recipes instantly bring you back to a memory, and for me, this one goes straight to chilly evenings when the windows fog up and the house smells like roasted squash. I started making this mash years ago when I wanted something cozy but simple enough to pull together after work.
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The combination of sweet roasted squash, creamy yogurt, and nutty Parmesan feels like the kind of comfort you did not realize you were craving. And broiling it in its own shell makes even a weeknight dinner feel a little special.
A Cozy Seasonal Moment
There is something magical about the first cold snap of fall, when warm dishes feel extra inviting and the kitchen becomes the heart of the home. This butternut squash mash brings that feeling forward with its caramelized edges, creamy texture, and the gentle nuttiness of toasted pecans that hint at holiday gatherings and slow, comforting dinners.
Ingredients
- butternut squash, halved and seeded
- olive oil
- Kosher salt and freshly ground black pepper
- Parmesan cheese
- Greek yogurt
- garlic powder
- scallion, sliced
- toasted pecans or walnuts
How to Make Butternut Squash Mash with Parmesan
Start by preheating your oven to 425°F. Place the squash halves on a baking sheet and brush them with olive oil, then season generously with salt and pepper. I like to poke the skin all over with a fork before roasting, because it helps steam escape and allows the squash to soften evenly. Roast them flesh side down until deeply golden and incredibly tender. Your kitchen will smell amazing at this point.
Once roasted, switch your oven to broil. Carefully scoop out the soft flesh using a sturdy spoon, leaving about a half inch border inside the skins so they hold their shape later. Transfer the flesh to a mixing bowl and add the Parmesan, Greek yogurt, garlic powder, salt, and pepper. Use a potato masher, my go to tool for smooth but still slightly rustic texture, and mash until everything is creamy and well combined.
Return the empty squash shells to the baking sheet. Spoon the mash back into the cavities, dividing it evenly, then slide them under the broiler. A minute or two is all you need for the tops to become lightly golden and just beginning to brown. Do not walk away, broilers move fast.
Finish by sprinkling the tops with toasted pecans or walnuts and fresh scallions. The crunch and brightness make every bite sing.
Serving Suggestions
Serve this mash as a cozy side for roast chicken, holiday ham, grilled sausages, or your favorite fall pork chops. It also stands beautifully on its own next to a green salad or pan fried Brussels sprouts. For a festive table, nestle the filled squash halves on a wooden board and garnish with extra nuts and herbs for a rustic presentation.
Storage Tips
If you are prepping ahead, you can fully mash the squash and refrigerate it for up to 3 days before broiling and serving. Leftovers reheat wonderfully in the oven or microwave. You can also scoop the mash, without the skins, into a freezer safe container. It freezes well for up to 2 months. Just thaw overnight and warm before serving.
More Recipes You’ll Love
If cozy comfort dishes make your kitchen feel like home, you will love my Southern Squash Casserole, a creamy classic that belongs on every holiday table. For something just as warm but a bit lighter, try my Creamy Mashed Cauliflower, which delivers that same velvety texture. If you are looking for the perfect main dish to pair with this mash, my Oven Baked Chicken Thighs with Creamy Onion Gravy is always a hit. And for a little bite-sized comfort, my Southern Sausage Cheese Balls bring irresistible warmth to any gathering.
Butternut Squash Mash with Parmesan
Equipment
- Sturdy spoon
- Mixing Bowl
- Oven broiler
Ingredients
- 1 large butternut squas 3 1/2 to 4 pounds, halved and seeded
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup Parmesan cheese
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon garlic powder
- 1 scallion sliced
- 1/4 cup toasted pecans or walnuts
Instructions
- Preheat oven to 425°F and place squash halves on a baking sheet. Brush with oil, season, poke the skin, and roast until very tender.
- Turn oven to broil. Scoop flesh into a bowl, leaving a border. Add Parmesan, yogurt, garlic powder, salt, and pepper.
- Mash until creamy and return mixture to the squash shells.
- Broil 1 to 2 minutes until lightly golden.
- Top with pecans or walnuts and scallions before serving.
Notes
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
