Mashed Acorn Squash with Maple and Rosemary

mashed acorn squash topped with rosemary in a bowl on a counter

This creamy, decadent mashed squash is sweetened with a touch of maple syrup and seasoned with rosemary, cinnamon, and ginger. It's a perfect vegetable side dish for Thanksgiving!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings cups

Calories 139kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 acorn squash sliced in half lengthwise and deseeded
1 tablespoon extra virgin olive oil
6 cloves garlic in their skins
¼ cup half and half use up to ½ cup as needed
2 tablespoons butter
1 tablespoon maple syrup
1 tablespoon chopped fresh rosemary
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon kosher salt

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Brush the flesh of the acorn squash halves with olive oil. Place them cut side down on the baking sheet. In the center of the sheet, add the garlic cloves in their skin (keeping the skin on prevents burning). Roast until the squash is tender and easily pierced with a fork, about 40 to 45 minutes.
Just before the squash and garlic are finished roasting, warm the half and half and butter over low heat in a saucepan until the butter is melted. Be careful not to let it come to a boil to prevent scorching. Remove from heat and set aside. Gather the other ingredients.
Scoop the cooked squash flesh into a large mixing bowl (hold it with oven mitts or a dish towel to prevent burning your hands!). Squeeze the roasted garlic cloves from their skins into the bowl. Pour in the warmed half and half and butter, then add the maple syrup, rosemary, cinnamon, ginger, and salt.
Using an electric hand mixer or potato masher, blend or mash the squash until smooth. Taste and adjust the seasonings and/or add more half and half if needed to achieve your desired consistency.
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Notes

To make vegan, substitute coconut milk for the half and half and omit the butter.
You can also use butternut or carnival squash in this recipe.
Other seasoning ideas: sage, thyme, pumpkin pie spice in addition to or in place of what's already used.
Store in an airtight container in the refrigerator for up to a week. Reheat individual portions in the microwave for 1 to 2 minutes. Reheat larger portions in a Dutch oven or saucepan over medium-low heat, stirring frequently and adding more half and half as needed to prevent scorching.

Nutrition