Smooth and buttery butternut squash is slow-roasted for a few hours with maple syrup and butter, then whipped to perfection and topped with more maple syrup. This elegant squash would be a perfect side dish for your Thanksgiving dinner!
I’m feeling behind in the game as far as Thanksgiving is concerned. I mean, I’m looking at all my fellow food bloggers who have been sharing Thanksgiving recipes for weeks! I’ve only shared a few Thanksgiving-themed recipes and I haven’t even gotten around to sharing a pie recipe with you! (that’s going to change very soon though!)
But let’s talk about squash, shall we?
Who here loves squash?? “me! me! me!” Especially winter squash. It’s just sooo fall-ish and comforting for this time of year. What’s my favorite kind? Butternut wins by a landslide. (obviously because I’m a butter freak!) I love acorn squash a lot too, but my love for butternut squash runs very deep.
Winter squash should really be appropriate to enjoy all year-round. I LOVE winter squash sooo much, if it were actually available year-round you would probably see recipes like this one in July.
But nooo, I held back a little bit and patiently waited until our local stores started selling my beloved winter squash again. And I haven’t stopped eating it since then 😉
I’ve been testing, and re-testing this recipe for whipped butternut squash ever since September, and finally got it right a few days ago.
Smooth butternut squash paired with sweet maple syrup and a small amount of butter makes this squash a phenomenal Thanksgiving side dish. Best part? It’s easy but so delicious! Only THREE ingredients needed!
About 2 hours of slow-roasting the butternut squash with butter and maple syrup in a small amount of water does wonders for flavor. Once the squash is soft and tender, you’re going to reserve the melted butter and syrup filling, scoop out the pretty orange flesh, and whip ’em all together for a few minutes until smooth. Soo simple, right?
I actually tested a version of roasting the squash at a higher temperature (400F), adding the maple syrup and butter at the last minute when I was whipping everything together. Biggg mistake— The flavors weren’t nearly as robust and strong. Conclusion: Slow-roasting the squash, butter, and maple syrup in a 350F degree oven is definitely the way to go if you want the maximum flavor in this squash.
For even more of an indulgence—top individual servings of this squash with more maple syrup! Heaven….
So have you guys figured out your Thanksgiving menus, yet? I like to plan ahead and have had mine all organized for a few weeks now. Yesterday, my mom and I went out and did a MAMMOTH shopping trip. Because we’re having quite the crowd this year: There’s the 8 of us at home, my older brother and his family of 5, my older sister and her family of 5, my grandparents, and my 2 uncles. Yep, that’s 21 people, and yes, all those people have huge appetites.(Thankfully, no one comes empty-handed!) This requires a TON of cooking to be done. Seriously, my mom and I spend about 3 days straight in the kitchen, just cooking.
Anyway, this squash satisfies ANY appetite. Having trouble getting your kids to eat squash? Serve ’em this sweet and smooth squash, then watch as they beg for more.
Just a side note: If you’re planning on serving this squash for Thanksgiving, I would recommend doubling it—It disappears VERY fast!
Whipped Maple Butternut Squash
- 1 large butternut squash cut in half and seeded
- 2 teaspoons butter
- 2 tablespoons maple syrup
- 2/3 cup water
- Extra maple syrup for serving optional
Place butternut squash halves in a 13 x 9 in baking pan. Place 1 teaspoon butter in each squash cavity and drizzle each cavity with 1 tablespoon maple syrup. Carefully pour water around squash and cover loosely with foil.
Bake squash at 350F 1-1/2 to 2 hours until squash is soft and tender. Let stand until squash is cool enough to handle. Reserve melted butter and syrup mixture in a small bowl. Scoop flesh out of squash and place in a large bowl, discarding skins. With an electric beater, beat squash and reserved butter mixture on high speed until smooth, about 2-3 minutes. Serve butternut squash with additional maple syrup if desired.
Store butternut squash in refrigerator up to 3 days.
Hungry for more? Check out my other fall favorites!