Full of seasonal flavors, this mashed squash recipe is perfect for those who love warm spices and just a touch of sweetness.
Hubbard squash is available from early fall through early to mid-winter, so start looking for them now and discover all the different ways you can enjoy it.
First, cut the squash in half lengthwise. Then, scoop out the seeds (save them for roasting!) and place the squash on a baking sheet.
Roast in a 400°F / 200°C oven for 45 - 60 minutes. When squash is fully cooked, let the squash cool slightly, until you are able to handle it. Then scoop the flesh out with a large spoon.
Mash – Using a potato masher, break up the squash and mash it. I like it with a few small chunks in it, not totally smooth.
Season – Add butter, nutmeg, and maple syrup, stir to combine, and taste. Adjust seasoning, if necessary, then serve.