Creamy Roasted Butternut Squash Mash

Equipment

• Oven
• Baking sheet
• Saucepan

Ingredients

• 2 medium butternut squash, peeled and cut into large cubes
• 3 tablespoons olive oil, divided, plus additional if necessary
• 1 1 / 2 teaspoons salt
• 1 / 2 teaspoon freshly ground black pepper
• 3 shallots, peeled and sliced into thin rings
• 2 tablespoons unsalted butter, softened
• 2 tablespoons traditional dulce de leche

Instructions

1. 1Heat the oven to 400°F.
2. 2Place the cubed butternut squash on a baking sheet. Toss it with 1 1/2 tablespoons of olive oil, salt, and black pepper. Add a little more oil if needed to coat the pieces evenly.
3. 3Arrange the squash in a single layer. Roast for 40 minutes, flipping the cubes halfway through, until they're completely tender. Don't crowd the pan, or the squash will steam instead of roasting.
4. 4Warm the remaining 1 1/2 tablespoons of olive oil in a saucepan over medium-low heat. Add the sliced shallots and cook for about 15 minutes. Stir them only occasionally so they can caramelize and turn brown and crisp.
5. 5Take the saucepan off the heat. Use a slotted spoon to move the crispy shallots to a paper towel to drain excess oil.
6. 6Move the tender roasted squash to a large mixing bowl. Add the softened butter and dulce de leche. Beat the mixture with a handheld mixer until smooth and fully combined. Top with the crispy shallots right before serving.

Recipe Details