Recipe: Jeff Henderson's Mashed Butternut Squash

Friday, November 01, 2013


1 large butternut squash, peeled
3 tablespoons unsalted butter

1 tablespoon light brown sugar

1/3 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

Kosher salt to taste

1/3 cup heavy (whipping) cream

Freshly ground white pepper to taste


1. Preheat the oven to 375 degrees.

2. With a sharp chef’s knife, cut the squash in half lengthwise and remove the seeds with a spoon.

3. Place the halves, cut side up, in a baking dish. Add 2 tablespoons of the butter, the brown sugar, spices, and a sprinkle of salt to the halves. Add about 1/4 inch water to the bottom of the dish and cover with aluminum foil. Bake until the squash is easily pierced with a knife, 45 to 50 minutes.

4. When the squash is cool enough to handle, cut into smaller chunks and transfer to a mixer bowl. Add the remaining 1 tablespoon butter and the cream and beat until the squash is smooth, about 2 minutes.

5. Season with salt and pepper to taste and serve.


From   If You Can See It, You Can Be It, by Chef Jeff Henderson. Published by SmileyBooks, ©2013


More in:

Comments [1]

Judy from Manhattan

Peeling a butternut squash is a little difficult because of the very hard surface and the in-and-out curves. I think this recipe would be a lot easier and quicker to prepare if you followed all other directions as written, but baked the squash with the skin on. Once the squash is soft, it's very easy to scrape it out and discard the skin.
(But perhaps there is a reason the chef chose not to do it that way? Maybe some of the seasoned juices would be lost when the skin was discarded, though it sounds like they would mostly be contained in the flesh of the squash. Comments, chef or others?)

Nov. 13 2013 07:49 AM

Leave a Comment

Email addresses are required but never displayed.

Get the WNYC Morning Brief in your inbox.
We'll send you our top 5 stories every day, plus breaking news and weather.



Supported by