Side dishe for 8

Sweet Mashed Butternut Squash

Name: Sweet Mashed Butternut Squash
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 large butternut squash; 1 tbsp olive oil; 1/4 cup light brown sugar; 1 tbsp pure maple syrup; 1/2 heaping tsp each: garlic powder and dried thyme leaves; 1/4 heaping tsp ground sage; generous pinch each: cinnamon + nutmeg; to taste kosher salt & ground black pepper (optional); 2 tbsp heavy cream (optional); optional for serving: pure maple syrup

$2.58for 450 minServes 8

Roast butternut squash until tender, then mash it with butter, brown sugar, maple syrup, spices, and optional cream.

Photo: nospoonnecessary.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 2.5 lb$1.29/lb typical	2.5 lb	$3.23Typical price
	Mint, a little$1.99 each typical	a little	$0.15Typical price
	Heavy cream, 0.5 oz$0.22/oz typical	0.5 oz	$0.11Typical price
Total for the servings shown		$5.16

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilSyrups, molasses, powdered sugarHoney or maple syrupDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

50 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

American Vegetarian Gluten-free Kid-friendly Budget Side dishes Fall

Typical price

$0.64 per serving$2.58 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 large butternut squash
1 tbsp olive oil
1/4 cup light brown sugar
1 tbsp pure maple syrup
1/2 heaping tsp each: garlic powder and dried thyme leaves
1/4 heaping tsp ground sage
generous pinch each: cinnamon + nutmeg
to taste kosher salt & ground black pepper (optional)
2 tbsp heavy cream (optional)
optional for serving: pure maple syrup

Steps

Heat the oven to 400 F.
Cut the squash in half, remove the seeds, rub the flesh with olive oil, and place it cut-side down in a 9-by-13-inch pan.
Roast for 35 to 40 minutes until the squash is very tender.
Scoop the squash into a large bowl and mash in the butter, brown sugar, maple syrup, garlic powder, thyme, sage, cinnamon, nutmeg, salt, and pepper.
Stir in the optional heavy cream until smooth, then serve hot within 50 minutes total.