Mashed Roasted Cinnamon Acorn Squash

Fall is full of wonderful squash in season and I it’s just another reason why fall is my favorite season.  If you’re looking for a nontraditional side dish for thanksgiving then this is the dish for you. Just seed it, slice it, peel it, chop it roast it, mash it! Five easy steps to deliciousness.


  • 2 acorn squash
  • 4 Tbsp. melted butter
  • 1/3 cup half-n-half
  • salt & pepper
  • ground cinnamon
  • extra virgin olive oil



  • Pre-heat the oven to 400 degrees.
  • Cut the squash in half and remove the seeds.
  • Slice the squash halves along the indented sections then remove the skin with a vegetable peeler.
  • Chop the peeled squash into chunks and place in a large bowl.
  • Drizzle with olive oil, season with salt & pepper and toss until evenly coated.
  • Put seasoned squash chunks on a baking sheet and bake for 30 minutes (or until fork tender).
  •  Place cooked squash in a medium sauce pot, add melted butter and cream. Beat with an electric hand mixer until creamy and smooth.
  • Add approx. 1.5 tsp. cinnamon and one more pinch of salt. Mix well, taste and adjust seasonings to your liking.

This recipe yields 1 quart.


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