Garlic Parmesan Mashed Butternut Squash
This super easy Garlic Parmesan Mashed Butternut Squash will be your new favorite fall side dish! This recipe is perfect for an easy weeknight dinner or even a holiday side dish.
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- ½ cup grated parmesan cheese
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400F.
- Cut squash in half and remove seeds. place on a lined baking sheet. Drizzle with olive oil. Roast squash for 45 minutes, or until softened and easily pierced with a fork. Let slightly cool.
- Scoop out squash and place in a large bowl. Add butter, garlic, parmesan, and salt. Mash with a potato masher, stand mixer, or electric mixer until smooth.
Notes
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm. Or, simply microwave until warm.
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