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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Bourbon-Whipped Butternut Squash Mash with Crispy Sage and Parmesan

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
bourbon whipped butternut squash with parmesan and crispy sage!
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Bourbon-Whipped Butternut Squash Mash with Crispy Sage and Parmesan

Bourbon-whipped butternut squash mash is a fun and flavorful side dish, perfect for fall or winter! It's loaded with parmesan, a bit of heavy cream, and finished with crispy fried sage leaves. Worthy of any holiday menu!
Prep Time10 mins
Cook Time35 mins
Course: Vegetable
Cuisine: American
Keyword: butternut squash mash, butternut squash side dish, gluten free mash, healthy butternut squash, how to reheat mashed butternut squash, how to roast butternut squash
Servings: 6 -8 servings
Calories: 192kcal
Author: ari | well seasoned

Ingredients

  • 2 large butternut squash (peeled and cut into 1" cubes)
  • 2 Tbsp olive oil
  • 1 Tbsp kosher salt
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • ½ Tbsp ground cinnamon
  • ¼ tsp freshly ground black pepper
  • ½ cup heavy cream
  • 2 Tbsp bourbon (such as Michter's)
  • 4 Tbsp unsalted butter
  • ¼ cup Parmesan (grated or thinly sliced with a vegetable peeler, plus more for garnish)
  • 4 Tbsp vegetable oil
  • ¼ cup fresh sage leaves

Instructions

  • Preheat oven to 425 F. In a large mixing bowl, add butternut squash, olive oil, salt, garlic powder, onion powder, cinnamon, and black pepper, then toss to combine. Place on a parchment lined baking sheet, then roast for 30-35 minutes, or until squash is completely tender and browned on the outside, tossing once halfway through.
  • Let squash cool 5 minutes, then place in the bowl of a food processor fitted with blade attachment. Pulse to break down squash, then add heavy cream and bourbon and purée until smooth, working in batches as needed.
  • Transfer squash to a large bowl, then stir in butter and parmesan. Taste and adjust seasoning if needed.
  • In a small pan, heat vegetable oil until hot. Carefully add sage leave (oil will splatter!) and fry about 15 seconds, just until crispy. Immediately remove and drain on a paper towel.
  • Serve butternut squash mash with crispy sage leaves and an additional sprinkling or parmesan.

Notes

  • Mash can be made up to 3 days in advance. 
  • To reheat, place in a 350F oven in a baking dish and heat until warm throughout, about 15-20 minutes. Alternatively, you could heat this in a sauce pan on a stove top with a splash of heavy cream, chicken stock, or water to keep the texture creamy. 

Nutrition

Calories: 192kcal | Carbohydrates: 14.6g | Protein: 3.8g | Fat: 13.7g | Saturated Fat: 6.9g | Cholesterol: 31mg | Sodium: 986mg | Fiber: 2.5g | Sugar: 2.9g