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5 from 6 votes
Swirls of roasted butternut squash mash topped with crunchy sweet-savory rosemary pecans. An easy and incredibly delicious side dish for holidays or any autumn-winter dinner. #butternutsquash #sidedish #thanksgivingday #christmas #easyrecipe #vegetarian
Roasted Butternut Squash Mash with Buttery Rosemary Pecans
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Swirls of roasted butternut squash mash topped with crunchy sweet-savory rosemary pecans. An easy and incredibly delicious side dish for holidays or any autumn-winter dinner.

Course: Side Dish
Cuisine: American
Keyword: butternut squash, easy recipe, make ahead, nuts, side dish, vegetarian
Servings: 4 people
Calories: 271 kcal
Author: kellie anderson
Ingredients
  • 1 butternut squash
  • 1/2 tsp olive oil
  • 1 clove garlic in its skin optional
  • 40 g salted butter divided use; or vegan butter
  • 1 sprig fresh rosemary
  • 50 g pecans chopped
  • 2 tsp rosemary chopped
  • 1 tbsp brown sugar or any natural sweetener
  • 1/4 tsp ground white pepper optional
  • 1/8 tsp cayenne pepper optional
  • 1 tbsp miso paste optional
Instructions
  1. Preheat oven to 200C/400F.

  2. Halve the squash, rub the cut side with a little oil and lay on a foil-lined baking tay, nestling the garlic clove inside. No need to remove the seeds at this point. Roast the squash for 50 minutes, or until the squash is soft to the touch. Set aside.

  3. While the squash is roasting, prepare the infused butter and crunchy rosemary-pecan topping

  4. Over a low heat melt 30 grams of the butter in a small saucepan with the rosemary sprig. Turn off the heat and leave the rosemary in the butter. Either store the rosemary butter as is, or remove the sprig to use the butter now.

  5. For the topping, add the remaining butter to a medium-hot pan, along with the brown sugar, chopped rosemary, a pinch of salt and cayenne pepper. Heat until the pecans are gently toasted and the sugar is melted - about 3-4 minutes. Leave to cool and store, or use to finish the dish.

  6. When the squash has cooled a bit, take a spoon and scoop out the seeds - discarding the seeds or repurposing for another recipe. Remove the garlic and pop it out of the skin. Now scoop out the flesh and add to a mixing bowl, with the garlic. Use electric beaters to whip the squash to a smooth fluffy puree. Or use a potato masher. Whip in the rosemary butter and miso paste, if using. Decant into a serving bowl.

  7. Check the seasoning of the squash mash and adjust as needed.  Rough up the surface if you like then sprinkle over the rosemary-pecan topping. Serve warm

Recipe Notes

This recipe is easy to make ahead. Please see notes above the recipe for how to.

 

This recipe is easily doubled or even tripled. 

Nutrition Facts
Roasted Butternut Squash Mash with Buttery Rosemary Pecans
Amount Per Serving (4 g)
Calories 271 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 21mg7%
Sodium 238mg10%
Potassium 720mg21%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 7g8%
Protein 3g6%
Vitamin A 20225IU405%
Vitamin C 40mg48%
Calcium 106mg11%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.