If you're in charge of making a side for Thanksgiving and you just can't decide what to make, you're in luck! This recipe is great as a Thanksgiving side or even just a regular weeknight side dish. Feel free to double or triple the recipe if you have a ton of people to feed, but this does make a pretty good portion!
This doesn't have the exact same texture as mashed sweet potatoes, but is very similar and has a similar taste, but with less carbs and calories! However, if you aren't a fan of butternut squash, feel free to use sweet potatoes instead, keeping in mind that they might take a different amount of time to cook. Either way, I hope you enjoy this super simple and delicious recipe!
Butternut Squash Recipe
Serves about 6
Ingredients: - 1 medium butternut squash (about 2 pounds)
- 4 tbsp butter
- 5 sage leaves
- splash of half and half
- salt & pepper to taste
- water
Steps:
1. Peel and remove seeds from the butternut squash, then cut it into 1-inch pieces.
2. Put the squash in a pot and cover with water, then put it on high heat with a lid.
3. Cook the squash for about 20 minutes or until tender, stirring every five minutes.
4. Transfer the cooked squash to a mixing bowl and clean out the pot.
5. In the same pot, add butter and sage and cook on medium-low heat until brown bits come at the bottom, stirring continually and being careful it doesn't burn.
6. Remove the sage, then pour butter, half and half, salt, and pepper into the squash and mash it all together until everything is combined and desired consistency is reached.
*Tip: Replace the water with vegetable broth for an even deeper flavor.
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