⅕This brown butter mashed butternut squash is made with roasted squash, warming fall spices, and maple syrup. Then topped with crispy sage for an easy holiday side dish!
In a shallow pan, melt the butter over medium heat stirring occasionally. Add in the sage leaves and watch closely for the butter to develop brown specs and a nutty aroma.
As soon as the sage leaves seem crispy, remove and set aside.
Once you start seeing brown specs in the butter, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook.
Mashed Butternut Squash
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the butternut squash in half lengthwise. Scoop out the seeds and discard.
Lightly drizzle with olive oil, salt, and pepper and roast for 45-60 minutes or until the flesh is very tender and can be easily scooped out with a spoon.
Remove from the oven and let cool slightly. Then scoop out the flesh from the skin and place into a large bowl.
Add in the browned butter, nutmeg, cinnamon, and maple syrup.
With a hand mixer (or potato masher), mix the mashed butternut squash until smooth. Slowly drizzle in the cream until your desired consistency is reached.
Taste and adjust seasonings if desired. Then top with crispy sage and enjoy!
Notes
If your butternut squash mash has too much moisture (some squash just happen to be more watery than others), you can push the mash through a fine mesh strainer and push out the excess liquid to thicken the mash.For smooth texture: Transfer the roasted squash to a food processor or blender and blend until completely smooth.For chunky texture: Mash with a fork or potato masher to leave behind some chunks.Storage: Store the leftovers in an airtight container for 3-4 days in the refrigerator.Reheat: Rewarm on the stove over medium-low heat or in the microwave. You may want to add an extra splash of cream for moisture.