Roasted Butternut Squash Mash With Cardamom & Thyme – a delicious recipe with butternut squash, extra virgin olive oil, chili flakes, ground cardamom, fresh thyme, butter. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 425 degrees.
2
Rub the interior of the squash with cardamom, thyme, chili flakes and the olive oil. Sprinkle with salt & pepper.
3
Place the squash face down in a roasting pan and fill the pan with 1/2 inch of water. Poke holes in the skin on the outside of the squash with a fork or knife.
4
Place the squash in the oven and roast for approximately 45 minutes, or until the squash is soft and cooked through. Cooking time may vary depending on the size of the squash.
5
Remove from the oven and allow the squash to cool. Once it's cool enough to handle, using a spoon, scoop out the flesh from the skins and place in a bowl.
6
Add the butter and mash up the squash with a fork. Season to taste with salt and pepper.
7
To serve, warm the butternut squash mash in a double boiler or by placing a glass or metal bowl over a pot of simmering water. Stir until evenly warmed. Spoon into a serving bowl or onto a plate and garnish by sticking a sprig of thyme into the mash. Enjoy!
239
kcal
Calories
27
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 butternut squash, halved and seeded, 1 tablespoon extra virgin olive oil, 1 teaspoon chili flakes, 1/2 teaspoon ground cardamom, and more.
Yes, Roasted Butternut Squash Mash With Cardamom & Thyme falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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