This roasted squash with spiced butter is a simple and delicious side dish for fall and winter – and a wonderful addition to the Thanksgiving or holiday feast. Roasted, mashed squash it topped with a spiced brown butter and a generous sprinkle of salt, creating layers of flavor and a dramatic presentation.
Note: This recipe can be doubled or tripled if need be. Also, the squash can be roasted and mashed several days ahead and reheated, if you're trying to save oven space on the day of a big feast.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 6 to 8 servings
- 1 medium (about 2 1/2 lbs.) winter squash such as butternut or blue hokkaido, or 2 smaller winter squash such as acorn or red kuri
- About 1/2 tsp. salt
- 1/4 cup butter
- 1 tsp. garam masala (Indian spice mixture)
- Fleur de del or sea salt to taste for garnish
- Preheat oven to 374. Cut squash in half, scoop out seeds, and lay cut-side-down on a lightly oiled baking sheet. Roast squash until completely tender when pierced with a fork, about 40 minutes.
- Sccop cooked squash out of its shell and into a serving bowl. Sprinkle with the 1/2 tsp. of salt. Use a large fork, potato masher, or ricer to thoroughly mash the squash.
- Melt butter in a small frying pan over medium high heat When butter is melted and stops foaming, add garam masala. Cook, swirling frequently, until butter mixture starts to turn brown and is extremely fragrant. Pour butter oven the squash. .
- Generously sprinkle squash with sea salt to taste (remember, there isn't any other salt in the dish so far) and serve – being sure to scoop down into the mixture to get some butter and salt from the top and plenty of the squash underneath.