BROWNED BUTTER MASHED SQUASH

Recipe by The Leek and The Carrot

Serves 4-6

Takes 1 hour, 15 minutes

Ingredients:

1 cup water

1 kabocha squash, halved

3 ounces parmesan, finely shredded

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup (8 tablespoons) salted butter

Directions:

  1. Preheat oven to 425 degrees. 

  2. Pour water onto a baking sheet or roasting pan. Add squash, cut side down and roast for an hour until the flesh is VERY tender. Remove squash from the oven, scoop out seeds, and discard. Remove the squash from the skin as best you can (it is technically edible, so don’t worry if you get some still attached) and place the flesh in a large bowl. 

  3. Add parmesan, salt, and pepper to squash.

  4. Place butter in a medium skillet. Melt over medium heat and then continue cooking until it foams, stops foaming, and then begins to brown. Turn off heat and pour browned butter into the bowl with the squash. Mash everything together until combined. I like a rustic mash, so keep it a little chunky intentionally.

Winter SquashBethanee WrightComment