One of the things m mother used to make during the fall season was mashed squash. She would actually slice the squash in half and bake it just like that in a shallow oven dish. My sisters and I loved to scoop the hot flesh of the squash out with spoons after it had cooled a bit. We would place the flesh into a bowl and mother would mash it up with brown sugar and butter. It was delightful!
Check out what my friend over at Bless Us O Lord had to say about this marvelous recipe:
While the Butternut Squash is easy to find, inexpensive in season, and yummy, you could use any other orange flesh winter squash, like acorn.
I actually really like acorn squash so I am definitely going to try it the next time I make this recipe.
Ingredients
6 tablespoons Kerrygold unsalted butter
1/2 cup packed Domino brown sugar
salt and pepper to taste
Instructions
Preheat the oven to 350 degrees.
Cut off the ends of the squash and peel it with a potato peeler.
Cut squash in half lengthwise, and remove the seeds with a spoon.
Reserve seeds.
Cut the squash into 1-inch cubes and place them in a casserole dish.
Dot with butter and sprinkle with sugar.
You can cover it at this point, if you want a really smooth mash.
I left mine uncovered and a few pieces browned lightly,
but they hardly made a difference when I mashed them.
Keep them from browning if you can.
Bake for 1 to 2 hours, until tender.
When the squash is done, cool slightly.
Transfer the squash and the pan juices to a large mixing bowl,
and mix with an electric mixer or potato masher, until smooth.
It should have the consistency of mashed potatoes.
Add a little cream or milk if necessary to get the right consistency.
Salt and pepper to taste (yes, the salt and pepper tastes great with the sweet flavor).
Dot with a teaspoon of butt
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Quick Tip: Try this recipe with pumpkin. Yum!
Thank you to Bless Us O Lord for this amazing recipe.