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Sides · From Adam's kitchen

Whipped Butternut Squash Masala

Silky roasted butternut squash whipped with butter, parmesan, and warm garam masala. It is a cozy side that is lighter than mashed potatoes.

  • Vegetarian
  • Gluten-free
  • Blender
Serves
4
Skill
Easy
Prep
10 min
Cook
30 min
Total
50 min

Method

  1. Heat the oven

    Heat the oven to 450°F.

  2. Cut the squash (5 min)

    Carefully cut the squash in half lengthwise and scoop out the seeds with a spoon. Safety: squash can slip. Set it on a damp towel so it does not slide, keep your fingers clear of the blade, and push down with your other hand on the back of the knife.

  3. Roast (30 min)

    Coat the cut sides in olive oil and roast cut side down at 450°F for 30 minutes.

    Ready whenA fork slides easily into the thickest part. Let it cool 10 minutes.

  4. Scoop (3 min)

    Scoop the flesh out of the skin and discard the skin.

  5. Whip (2 min)

    Blend the squash with the butter, garam masala, salt, pepper, and parmesan until smooth. Crack the blender lid slightly and cover it with a towel to let steam escape.

    Ready whenIt is silky and smooth, with no stringy bits.

  6. Serve (1 min)

    Sprinkle with extra parmesan and serve hot. It is great with pan-seared scallops on top, or next to mushroom meatballs.

Make it cheffy

Brown the butter and crisp some sage

How

Melt the butter in a small pan over medium heat with a few sage leaves. Cook, swirling, until the butter is golden brown and smells nutty and the sage is crisp, about 3-4 minutes. Blend in the butter and crumble the sage on top.

Why

Brown butter adds a toasty, nutty flavor that makes squash taste richer.

Swaps

  • Butternut squash → kabocha or sweet potato.
  • Garam masala → cinnamon plus a pinch of nutmeg and cumin.

Make ahead & storage

Make ahead

Make it up to 4 days ahead.

Storage

Fridge up to 4 days, freezer up to 3 months. Reheat on the stovetop over low heat or in the microwave, stirring halfway.

Macros per serving

Estimate
Calories
about 325
Protein
about 8 g
Carbs
about 36 g
Fat
about 19 g

Per serving, based on 4 servings and one 2½ lb squash. Squash sizes vary, so treat this as a ballpark.

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