Orange-Maple Butternut Squash Mash
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Cut the bulbous bottom of the squash off from the long top
2
Split the bottom in half through the root end and scoop out the seeds with a spoon
3
Cut the long part in half lengthwise
4
Peel or cut off the rind, then cut the flesh into 1-inch pieces
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
Add 1 tablespoon salt and cover
7
Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more
8
(There should be no resistance, but the squash should not fall apart
9
Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy
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
Transfer to a small bowl
12
Strain the squash in a colander
13
Return it to the pot, add the butter and mash with a potato masher until smooth
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
When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander