Creamy Butternut Squash Mash with Parmesan
Chef Jenn
Butternut Squash Mash with Parmesan is a creamy, savory roasted squash dish mixed with yogurt, garlic, and Parmesan, then broiled until golden and topped with nuts and scallions.
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 310 kcal
3 ½ to 4 pounds butternut squash halved and seeded 1 tablespoon olive oil 1 pinch kosher salt 1 pinch ground black pepper ¾ cup Parmesan cheese ¼ cup plain Greek yogurt ½ teaspoon garlic powder 1 green onion sliced ¼ cup toasted pecans or walnuts
Preheat the oven to 425°F. Line a baking sheet with foil or parchment.
Place squash halves on the pan. Brush or mist with olive oil and season with salt and pepper. Turn flesh-side down and poke the skin with a fork.
Roast for 1 hour to 1 hour 15 minutes, until the squash is very soft.
Switch the oven to broil. Scoop the squash flesh into a bowl, leaving a ½-inch border inside the shells.
Add Parmesan, Greek yogurt, garlic powder, salt, and pepper. Mash until smooth.
Spoon the mixture back into the squash shells and broil 1–2 minutes, until lightly browned.
Sprinkle with scallions and toasted nuts before serving.
Serving: 1 cup Calories: 310 kcal Carbohydrates: 42 g Protein: 12 g Fat: 13 g Saturated Fat: 4 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 7 g Cholesterol: 13 mg Sodium: 329 mg Potassium: 1271 mg Fiber: 8 g Sugar: 8 g Vitamin A: 36343 IU Vitamin C: 72 mg Calcium: 406 mg Iron: 3 mg
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.
Keyword butternut squash mash, holiday squash recipe, Parmesan squash, roasted squash side dish