Pumpkin Spice Brown Butter Hasselback Squash
Rated 5.0 stars by 1 users
Category
Side
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
This mash leans into cozy without tipping into dessert. Roasted butternut squash brings natural sweetness, browned butter adds nutty depth, and Spiceology Pumpkin Spice ties it all together with warm, aromatic balance. Creamy but still rustic, it’s a side dish that feels familiar, a little indulgent, and right at home next to roasted meats or as the star of a fall-forward spread.
Author:Chef Cynthia
Ingredients
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1 butternut squash (about 2 ½ to 3 lb), peeled, seeded, and cubed
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4 Tbsp unsalted butter
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½ tsp kosher salt, plus more to taste
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½ tsp black pepper
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2 tsp Spiceology Pumpkin Spice Blend
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¼ cup heavy cream or whole milk, warm
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1 Tbsp maple syrup or honey for sweetness
Directions
Preheat the oven to 425 degrees.
Line a large baking sheet with parchment or foil.
Toss the cubed squash with olive oil and a pinch of salt. Spread the squash in an even layer on the baking sheet.
Roast for 25 to 30 minutes, flipping once, until very tender and lightly caramelized.
While the squash roasts, add butter to a small saucepan over medium heat.
Cook the butter, swirling often, until golden brown and nutty, about 4 to 6 minutes.
Remove the brown butter from heat immediately.
Transfer the hot roasted squash to a large bowl and smash with a potato masher until rustic and mostly smooth.
Add brown butter, salt, pepper, and pumpkin spice and stir until well combined.
Slowly mix in warm cream until creamy but still textured.
Taste and adjust seasoning as needed.
Spoon into a serving bowl and finish with a light sprinkle of pumpkin spice on top.
