Bourbon-Whipped Butternut Squash Mash with Crispy Sage and Parmesan
Bourbon-whipped butternut squash mash with crispy sage and parmesan. Let that sink in for a good minute or two.
This is one of those recipes that as soon as I made it, I gobbled it up, got really angry that it was gone, and immediately went to the store the next day to buy more ingredients and make it again. Not a joke, not an exaggeration.
In fact, I am going to make a bold statement: I prefer this bourbon-whipped butternut squash mash to regular ol’ white mashed potatoes. Like 9x out of 10, easily.
It’s creamy, aromatic, soothing… frankly, I could go on and on, but I think the best course of action here is for you to literally screenshot the ingredient list, hop in your car, and go to your local grocery store asap.
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And yes, there is a healthy (unhealthy?) amount of butter and cream in here but give me a break it’s the holiday season! If ever we were to watch our caloric intake, it is most definitely not during the months of November or December.
So haters, move right along. This is a recipe for lovers. Because it will make you fall head-over-heels in love and unable to think clearly until you get your hands on a second helping.
If you make this Bourbon Whipped Butternut Squash Mash, please let me know by leaving a review below!
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For more cozy fall recipes, check out the following:
Linguine with chorizo, butternut squash, and sage
Cornbread stuffing waffles
Harvest cobb salad
Drunken braised short ribs with rye
Chocolate bourbon pecan pie
Cook Time:
Yield:
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PinIngredients
- 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.
