Go Back
+ servings
Print Recipe Pin Recipe
No ratings yet

Mashed Butternut Squash with Thyme and Mascarpone

Simple, beautiful and delicious. This butternut squash is roasted with garlic and thyme, then mashed with creamy mascarpone cheese. A perfect side dish.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: Autumn, Fall, Thanksgiving
Servings: 6
Calories: 172kcal
Author: Emily Clifton - Nerds with Knives

Ingredients

  • 1 butternut squash peeled, seeded and chopped into 3/4 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

Instructions

  • Preheat oven to 375.
  • Peel, seed and chop the butternut squash into roughly 3/4 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 172kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 12mg | Potassium: 461mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13556IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 1mg
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!