Mashed Butternut Squash
Creamy mashed butternut squash made with simple ingredients for a naturally sweet, flavorful side dish perfect for any meal.
Servings (Adjustable):
Calories: 247kcal
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Ingredients
- 1.8 pounds fresh butternut squash 835 grams
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt divided, plus more for garnish
- ¼ teaspoon white pepper divided
- sprigs of fresh thyme
OPTIONAL GARNISH:
- ½ tablespoon chopped fresh chives
Instructions
- Preheat Air Fryer at 376°F (191°C). Set at 30 minutes.
- Properly clean the butternut squash and completely pat dry with paper towels.
- Trim the stem at the tip of the butternut squash and cut in half, vertically.
- Lay each butternut squash, cut side up, drizzle with olive oil, and season with half of the salt and white pepper.
- Place sprigs of fresh thyme on a parchment paper lined Air Fryer tray. Gently place the two pieces of seasoned butternut squash on top of the sprigs of thyme, cut side down.
- Slowly insert the tray into the middle cooking chamber, near the rotisserie catch and Air Fry for 30 minutes.
- If using an Air Fryer with a basket, simply use the crisper plate and add the seasoned butternut squash, then Air Fry accordingly.
- Pierce the thickest parts of the butternut squash neck with a knife to check for doneness.
- Remove the Air Fryer tray with the Butternut Squash once the skin is blistered and the flesh is tender, then allow to cool. Once cool to the touch, scoop out the flesh and transfer to a bowl.
- Mash the scooped out butternut squash with a potato masher and season with the remaining salt and white pepper.
- Once completely mashed, transfer the butternut squash into a serving bowl, then garnish with chives and sprinkle some salt.
Notes
This Air Fryer recipe uses an Instant Vortex Plus Air Fryer Oven. Not all Air Fryers cook the same way. It’s best to keep watch during your initial tests after purchasing.
TIPS:
Use quality fresh butternut squash without bruises or molds and no foul odor.
Use fresh thyme and chives to get the best flavors.
White pepper was used in this Mashed Butternut Squash recipe not only to avoid the black specks but to provide subtle heat and earthy flavor.
If the bottom of butternut squash is too round, slightly trim to provide a sturdy flat surface before cutting into half.
The 1.8 pounds fresh butternut squash (835 grams) used resulted in 1 cup of mashed butternut squash, making 2 servings at ½ cup per standard serving.
Nutrition
Calories: 247kcal | Carbohydrates: 48g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 307mg | Potassium: 1440mg | Fiber: 8g | Sugar: 9g | Vitamin A: 43428IU | Vitamin C: 86mg | Calcium: 198mg | Iron: 3mg
Equipment
