Mashed Butternut Squash Recipe (2024)

FAQs

Why is my mashed butternut squash watery? ›

The key to avoiding watery butternut squash is to roast it rather than steam it.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Cumin, coriander, and cayenne pepper bring warmth and spice to this simple, tender roasted squash dish.

Start with salt and pepper. As always, go slowly when seasoning, but you may well find that squash requires a little more salt and pepper than usual. You'll also get better results by seasoning before cooking, so the flavor can better permeate the squash.

Although butternut squash can keep for months, it will eventually go bad if not used. You will know your squash is bad if there are soft, mushy spots or if once cut open, the color is extremely dull or if the flesh is spotty, mushy or dry to the point it is pulling away from the skin, then toss it.

Extreme cold, heat, drought or too much irrigation, or even a lack of plant nutrients, excessive pest infestation or disease can all create these elevated levels of cucurbitacin in the squash resulting in a bitter flavor.

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless.

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

Different kinds of squash peak throughout the year, meaning that you can snack on squash in the summer and the winter, and it's always going to be fresh and seasonal.

Why are my squash turning to mush? ›

Far, far, far and away the most common are watering issues. If the soil dries out too much between irrigations, or if it stays too wet, it interferes with root function and water uptake and the plant will pull water from the fruit, resulting in soft squash.

To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible. Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.

When picked immature they are usually watery and poor in flavor. Flavor is also better after some cold weather, but remember they are not frost-hardy. Butternut should have lost all its green color and turned a distinct tan before being harvested and cured.

Some varieties of squash contain more moisture than others. If you prefer a dryer squash, you can remove some of the moisture from the squash before cooking. To remove some of the moisture, sprinkle the raw flesh with salt and place cavity side down on a couple of layers of paper towels.

You can mash the butternut squash with a fork, potato masher, or a blender. If your mash is too runny, you can push the mash in a fine mesh strainer and push out the excess liquid to thicken the mash.