Smashed squash

One of executive chef Laura Frankel's homey hearty recipes.

January 11, 2011 15:49
1 minute read.

Squash 58. (photo credit: Associated Press)


The bright orange squash and fresh herbs are the perfect complement for the rich short ribs. This healthy and low fat side dish is delicious with poultry, beef or sautéed vegetables. The squash can be made 2 days ahead of serving. Top with toasted pumpkin seeds, dried cranberries or fresh herbs. 

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✔4 cups peeled, seeded, and diced winter squash such as butternut, acorn or pumpkin
✔1 cup Chicken Stock
✔One 2- to 3-inch cinnamon stick
✔Olive oil
✔Kosher salt and freshly ground black pepper
✔1/4 cup shallots, finely chopped (about 6 medium shallots)
✔1 finely minced garlic clove
✔Grated zest of 1 orange
✔1/2 teaspoon freshly grated nutmeg
✔2 tablespoons chopped fresh sage
✔2 tablespoons chopped fresh flat-leaf parsley
✔2 teaspoons chopped fresh thyme

1.    Place the squash, cinnamon stick and chicken stock in a medium saucepan over medium heat. Cook the squash until it is very soft (about 20 minutes). Remove the cinnamon stick and mash the squash with a potato masher (do not worry if there are lumps in your smashed squash-this is supposed to be rustic) and set aside.

2.    Place a large sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Sauté the shallots until they are very soft and lightly caramelized (about 5 minutes. Add the garlic and continue cooking for an additional 2 minutes.

3.    Add the squash to the pan and the remaining ingredients. Stir to combine. Adjust seasoning with salt and pepper.

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