📝 About This Recipe
Elevate your autumn table with this silky, golden mash that balances the natural sweetness of butternut squash with the nutty depth of toasted brown butter. Unlike traditional mashed potatoes, this dish offers a lighter, velvety texture infused with aromatic fresh sage and a hint of warm nutmeg. It is a sophisticated, nutrient-dense side dish that captures the essence of harvest season in every spoonful.
🥗 Ingredients
The Squash Base
- 3 pounds Butternut Squash (peeled, seeded, and cut into 1-inch cubes)
- 3 cloves Garlic (smashed and peeled)
- 1 tablespoon Kosher Salt (for the boiling water)
The Flavor Infusion
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 6-8 pieces Fresh Sage Leaves (whole)
- 1/4 cup Heavy Cream (warmed)
- 1 tablespoon Maple Syrup (Grade A dark for depth)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Fine Sea Salt (plus more to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
Garnish
- 2 tablespoons Toasted Pecans (roughly chopped)
- 4 pieces Fried Sage Leaves (reserved from the butter browning process)
👨🍳 Instructions
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1
Place the cubed butternut squash and smashed garlic cloves into a large stockpot and cover with cold water by at least 2 inches.
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2
Add the tablespoon of kosher salt to the water and bring to a rolling boil over high heat.
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3
Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the squash is very tender when pierced with a fork.
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4
While the squash boils, place the butter in a small light-colored saucepan over medium heat to begin the browning process.
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5
Once the butter melts and begins to foam, add the whole sage leaves. Cook for 3-4 minutes, swirling the pan occasionally.
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6
Watch closely for the butter to turn a golden-amber color and smell nutty. Immediately remove from heat and use a fork to lift out the sage leaves; set them aside on a paper towel.
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7
Drain the cooked squash and garlic thoroughly in a colander. Let it sit for 2-3 minutes to allow excess steam to escape, which ensures a thicker mash.
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8
Return the squash and garlic to the warm pot. Use a potato masher for a rustic texture, or a food mill/ricer for a perfectly smooth puree.
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9
Slowly pour in the browned butter (including the toasted milk solids at the bottom) while folding with a spatula.
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10
Stir in the warmed heavy cream, maple syrup, nutmeg, sea salt, and black pepper until fully incorporated and creamy.
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11
Taste and adjust seasoning, adding a touch more salt or maple syrup if desired to balance the savory sage.
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12
Transfer the mash to a warm serving bowl.
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13
Garnish with the reserved crispy fried sage leaves and chopped toasted pecans for added texture.
💡 Chef's Tips
For the smoothest texture, pass the squash through a fine-mesh sieve after mashing. Avoid over-boiling the squash until it becomes waterlogged; stop as soon as it is fork-tender. If the mash is too thin, place the pot back over low heat for 2-3 minutes, stirring constantly to evaporate excess moisture. You can substitute the heavy cream with full-fat coconut milk for a dairy-free version, though the flavor profile will shift slightly. Always brown your butter in a light-colored pan so you can accurately monitor the color change and prevent burning.
🍽️ Serving Suggestions
Pairs beautifully with herb-roasted chicken or a festive Thanksgiving turkey. Serve alongside grilled pork chops with an apple compote to complement the squash's sweetness. Excellent as a base for seared scallops or pan-fried white fish. Enjoy with a crisp glass of Chardonnay or a hard apple cider. Use leftovers as a filling for homemade ravioli or agnolotti.