Butternut Squash Mash

I know it’s a lot to pack into one dish. However, this Butternut Squash Mash is simple to throw together. The backup trio of caramelized onions, sage, and pistachios adds fantastic flavor.  A quick scan of my pantry revealed some raw shelled pistachios and red onions. Thankfully, the sage in my garden, as well as the rosemary, does not give up until the end of November, so there is always plenty to use up.

I roasted the butternut squash, mashed the flesh, then mixed in caramelized onions and butter. The Butternut Squash Mash is garnished with crisp candied fresh sage and raw pistachios. Again, this sounds fancy, but it’s so simple to make. Also, it’s a pretty addition to any Thanksgiving or autumn table.

This flavorful side dish is possibly my best butternut squash-inspired recipe ever. There is so much flavor going on here in this Butternut Squash Mash, it would make a turkey’s head explode. Or at least make it jealous.

Make-Ahead Dishes = Less Holiday Stress

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Butternut Squash Mash with Caramelized Onions, Candied Sage, and Pistachios

Course Side Dish, Thanksgiving

Cuisine American

Keyword Butternut Squash Mash, Butternut Squash Recipes, fall recipes, Thanksgiving Recipes, Thanksgiving side dish, vegetarian recipes

Prep Time 25 minutes

Cook Time 1 hour

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 2 Medium-Sized butternut squash
• 3 tablespoons butter divided
• 4 tablespoons olive oil divided
• 1 large red onion
• Kosher salt and freshly ground pepper to taste
• 3/4 cup fresh sage leaves
• 2 teaspoons white granulated sugar
• 1/2 cup chopped raw pistachios

Instructions

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper. Place the butternut squash whole on the baking sheet.
3. Roast the squash whole for 30 minutes.
4. In the meantime, peel and cut the onion into small pieces.
5. Melt one tablespoon of butter with the olive oil in a frying pan.
6. Add the onions. Cook over a low flame, stirring frequently, until caramelized.
7. Remove the onions from the pan. Set aside.
8. Add the remaining tablespoons of olive oil to the pan.
9. Add the sage leaves to the pan and toss to coat.
10. Sprinkle the sugar over the top of the leaves. Stir frequently until they become crispy.
11. Remove from the heat and set aside.
12. Remove the squash from the oven and carefully slice each squash in half.
13. Replace the halves on the baking sheet.
14. Bake for 20-30 minutes or until you can run a knife easily through the thickest part of the squash pieces.
15. When the squash halves are cool enough to handle, scrape out the seeds.
16. Discard or save the seeds to roast later.
17. Scoop the butternut squash flesh out into a casserole dish.
18. Mix in the caramelized onions.
19. Cut the remaining two tablespoons of butter into pieces and mash into the warm squash.
20. Season with kosher salt and freshly ground pepper to taste
21. Cover the dish with aluminum foil and place it in the oven to keep warm.
22. Remove from the oven, top with the candied sage and pistachios, and serve.