Cook’s notes
Roasted? Yes. I used to steam squash cubes to make this dish but I realize now why I always had to mix in mashed potatoes to give the mashed squash enough body. It’s the water.
The water content of squash is high. Depending on the variety, it would be anywhere between 85% to 95%. Unless most of that is allowed to evaporate, mashed squash will always be too watery and will not be able to soak up butter and cream. So, roasting is the way to go.
(See also: “What’s the difference between calabaza and pumpkin?“)
While this side dish is best served right after it is mixed, it is possible to make it a day or two ahead (yes, you can make a huge batch for the holidays!). Cool, keep in the fridge in a covered container and reheat in the microwave before serving.
Mashed roasted squash (calabaza)
Ingredients
- 2 to 3 cups cubed squash
- cooking oil
- 2 to 3 tablespoons cold butter
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon herbes de Provence (optional)
- 2 to 3 tablespoons heavy cream
Instructions
- Preheat the oven to 350F.
- Line a baking tray with foil and spray (or brush) with oil.
- Spread the squash cubes on the lined tray.
- Roast for 20 minutes or until soft and the undersides nicely browned.
- Transfer the hot roasted squash to a bowl and mash.
- Add butter, salt, pepper and herbs (if using) and stir just until combined.
- Fold in the heavy cream.
- Taste. Add more salt and pepper, if needed.
Garlic butter corn and green beans
