Roasted Butternut Squash Mash with Parmesan

Two roasted butternut squash halves on a white plate, topped with chopped herbs and nuts, placed on a striped tablecloth with two forks beside the plate.

Roasted Butternut Squash Mash with Parmesan

Roasted butternut squash is an easy side dish with a sweet, caramelized flavor that works with almost any meal. The squash softens beautifully in the oven and turns into a rich, savory mash with a little Parmesan. It’s simple, warm, and perfect for weeknights or holiday plates.

Course Recipes, Side Dish, Side dishes

Cuisine American, International

Keyword baking sheet, caramelized, cube, olive oil, parchment, peel, roast, roast butternut squash, roasted butternut squash recipe, roasted squash, sheet pan, side dish, squash cubes

Prep Time 10

Cook Time 1 15

Broil 2

Servings Portions

Calories 161kcal

Author Zuzana Paar

Equipment

Ingredients

1 Piece Large Butternut Squash around 3½–4 pounds, sliced in half and deseeded
1 Tablespoon Olive Oil
Pinch Salt
Pinch Black Pepper freshly ground
¾ Cup Parmesan grated
¼ Cup Greek Yogurt plain
½ teaspoon Garlic Powder
1 Piece Scallion sliced
¼ Cup Pecans toasted, or Walnuts

US Customary - Metric

Instructions

Preheat the oven to 425°Fahrenheit (220°Celsius). Slice the squash in half, remove seeds, brush the cut sides with oil, season with salt and pepper, flip them cut-side down, and poke the skin a few times.
Roast the squash for 60–75 minutes until tender and caramelized, checking occasionally to ensure even cooking.
Turn the oven to broil, then scoop the soft squash into a bowl, leaving a small border inside the skins so they stay sturdy for filling.
Mash the scooped squash with Parmesan, Greek yogurt, garlic powder, salt, and pepper until smooth and creamy.
Refill the squash shells with the mash, broil 1–2 minutes until lightly browned, then top with toasted nuts and scallions before serving warm.

Notes

Use Parchment Paper: Line your sheet pan with parchment paper before roasting. It makes cleanup easier and prevents the squash from sticking while caramelizing in the oven to 400 degrees.
Season Well: Toss the squash with olive oil, salt, and pepper before roasting. Proper seasoning improves the natural sweetness of the squash and gives the mash a richer flavor.
Add Parmesan at the End: Sprinkle grated Parmesan over the squash during the last 5 minutes of roasting. This allows the cheese to melt and lightly caramelize without burning, adding a nutty, cheesy layer to the side dish.

Nutrition