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83% would make again

Goat Cheese And Rosemary Mashed Butternut Squash

by Merle O'Nealfeatured in Butternut Squash 4 Ways


for 8 servings

  • 1 ½ lb butternut squash (680 g), peeled, seeds removed, and cubed
  • 3 oz goat cheese (85 g)
  • 2 tablespoons milk
  • 1 tablespoon fresh rosemary, minced
  • salt, to taste
  • black pepper, to taste

Nutrition Info

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    Calories 63
    Fat 3g
    Carbs 7g
    Fiber 1g
    Sugar 1g
    Protein 2g

Estimated values based on one serving size.


  1. Add butternut squash to large pot of boiling water. Cook until fork-tender, 10-15 minutes.
  2. Drain the squash in a colander and add back to the pot.
  3. Add in the goat cheese, milk, rosemary, salt, and pepper. Mash until desired consistency is reached.
  4. Enjoy!