Mashed Hubbard squash recipe

Hubbard squash mash image for recipe card.

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4 from 1 vote

Simple mashed Hubbard squash recipe with maple syrup and nutmeg makes a delicious fall side dish.

Prep Time10

Cook Time50

Total Time1

Course: Squash recipes

Cuisine: American

Servings: cups

Calories: 495kcal

Author: Cheryl Bennett

Ingredients

5 - 6 lb. Hubbard squash // 2.3 - 2.7 kilos weighed whole
1 tbsp. olive oil
1 tsp. kosher salt I use Diamond Crystal - see note
1 tsp. ground black pepper
4 tbsp. salted butter
1/3 cup maple syrup // 80ml
1 1/2 tsp. freshly grated nutmeg

Instructions

Preheat oven to 400°F // 200°C. Line a baking sheet with parchment paper, and set aside.
Slice the Hubbard squash in half, lengthwise, and scoop out seeds. (Reserve the seeds for roasting)
Drizzle olive oil over both halves of the squash, and season with salt and pepper. Place squash, cut side down, on parchment-lined baking sheet.
Roast squash for 45 - 60 minutes. (Test for doneness by flipping over and piercing flesh with a paring knife - it should have very little resistance.)
Remove squash from oven and let cool slightly. When it is cool enough to handle, scoop flesh from the skin into a large mixing bowl. Discard skin.
Add salted butter, maple syrup and nutmeg to warm squash and mash until desired consistency with a potato masher. You can also use a handheld electric mixer if it is easier for you.
Taste and adjust seasoning, if necessary. Serve.

Notes

If using Morton's salt, or table salt, you may want to reduce the amount of salt by almost half.

Yield may vary slightly, depending on the amount of seeds inside your squash. Some have more seeds than others, which will affect the amount of squash the recipe yields.

If you can't find Hubbard squash, you can substitute with butternut, buttercup, kabocha, acorn, or carnival squash. Any hard winter squash, or sweet potatoes, can be used with this recipe. You may need to adjust ingredient quantities to suit your substitutions.

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