Mashed Butternut Squash with Thyme and Mascarpone
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Cook time: 
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Serves: 4-6
Simple, beautiful and delicious. This butternut squash is roasted with garlic and thyme, then mashed with creamy mascarpone cheese. A perfect side dish.
  • 1 large butternut squash (peeled, seeded and chopped into ¾ pieces)
  • 4 cloves garlic (peeled but left whole)
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme (about 4 sprigs)
  • 2 tablespoons unsalted butter
  • 2-4 tablespoons milk
  • 3 tablespoons mascarpone cheese (room temp (or use sour cream))
  • Kosher salt
  • Black pepper
  1. Preheat oven to 375.
  2. Peel, seed and chop the butternut squash into roughly ¾ inch pieces. Place on a sheet tray with the whole, peeled garlic cloves and toss together with olive oil, salt and pepper. Spread everything out in a single layer.
  3. Roast on the middle rack. After 20 minutes, add the thyme and turn squash and garlic so the other side browns. Cook for another 20-25 minutes. You want the squash to be very tender and just lightly brown.
  4. Remove from oven and place squash and garlic in a bowl. Using a potato masher, mash the squash and garlic until it’s all mixed up and you can’t see any more chunks. If you like a very smooth texture, you could pulse it in a food processor instead. I like it more rustic so I just mashed mine in the bowl.
  5. While it’s hot, add the mascarpone (or sour cream), butter and 2 tablespoons milk. Stir until smooth and creamy. If it’s still too thick, add more milk a little at a time until you like the consistency. Season with salt and pepper to taste.
Recipe by Nerds with Knives at