I am trying to recreate my favorite thanksgiving side, a mashed butternut squash dish that my grandmother used to have at our family thanksgiving. Unfortunately there is no family recipe for this as she always bought it premade from Shaws market in Sudbury (I called and they no longer make this.) In previous years I have roasted the squash halves on a baking tray cut side down and its turned out OK but the flavor has not wow-ed (I do not remember the squash having a particularly roast-y flavor). Yesterday I tried a recipe from chefsteps which involved vacuum sealing the squash and then boiling them for 25 minutes before pureeing and adding xanthan gum. The texture was thick, gummy, and gross but it kind of smelled right. I did it again without xanthan and it was ok but the second batch tasted undercooked, not bright enough, and had a faint starchiness. Now going into round three I am trying to correct for two problems - first is to brighten and strengthen the butternut flavor. Second is to get a smooth mash that isn't gummy. For part two I am thinking that using a ricer or food mill (I have both) will get the texture I want. I am not sure whether to continue with boiling the squash in bags and just do it longer or roasting it. Accepting all advice!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)