Orange-Maple Butternut Squash Mash

1. 1

   Cut the bulbous bottom of the squash off from the long top.

2. 2

   Split the bottom in half through the root end and scoop out the seeds with a spoon.

3. 3

   Cut the long part in half lengthwise.

4. 4

   Peel or cut off the rind, then cut the flesh into 1-inch pieces.

5. 5

   Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes.

6. 6

   Add 1 tablespoon salt and cover.

7. 7

   Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more.

8. 8

   (There should be no resistance, but the squash should not fall apart.

9. 9

   Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)

10. 10

    Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes.

11. 11

    Transfer to a small bowl.

12. 12

    Strain the squash in a colander.

13. 13

    Return it to the pot, add the butter and mash with a potato masher until smooth.

14. 14

    Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine.

15. 15

    When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.

* Per serving · 4 servings · Values may vary.