Winter squash and peas is a creamy mash of roasted butternut squash topped with buttery peas for a super flavorful combination! A great fall and winter veggie side dish.
It seemed a little strange not to watch football this past weekend since it's the off week before the big game. My hometown team, the Carolina Panthers, have been a serious fixture in our house.
M knows it’s game day on Sundays and dresses in her Panthers jersey as soon as she wakes up. The kids don’t really get to see most of the games — they’re either napping or in bed at night — but I love her enthusiasm.
She adores Cam Newton or “Camy.” (That’s whose jersey she has. And not a pink one, thank you. She wears a regular black-and-blue jersey.)
Their preschool is really into it too. M and J have been having Panther pride days on Fridays to support the team ahead of the weekend games.
And it’s obviously worked. My little ones have pulled us into the Superbowl and I’m seriously so excited. M is having a party in her class — which is probably why she’s so psyched that we’re going to the “Supergoal” as she keeps calling it.
Less football during the off week means a little more time for cooking at least.
I’ve been testing and tasting and having a ball in the kitchen lately. So much yumminess!
If only I could eat more meals every day to be able to make all the food I want to share with you all.
(And if you’re not signed up for my free e-newsletter, go do that now. I will wait. And psst, you even get a free e-cookbook of easy weeknight dinners as a thank you!)
Alas, I will have to take it one dish at a time. Starting with this one...
Winter squash and peas
Roasted, mashed butternut squash is so tender, so soft, and so melt-in-your-mouth delicious when you’ve also got the butter, Greek yogurt and onion flavors mixed in. Serious flavor bomb.
And then it's topped with buttery peas and it just keeps getting shoveled into my mouth.
I love that the peas add such bright green color and also a little pop of freshness to contrast the creamy winter squash. 💚
J is my sweet potato man and my pea lover, so he was a happy little camper with this dish. M was intrigued by the winter squash but not so much the peas. Kid, they are covered in butter. Why aren't you gobbling them down?
OK, I was not a huge pea lover when I was little either. Takes time for some of us, maybe.
This recipe is adapted from an old church holiday cookbook I picked up at a used bookstore in Asheville, N.C. I had the best time browsing in there.
Just the smell of old books makes me feel so calm and happy. 🤓
I like how this winter squash dish could certainly be festive enough for a holiday table but it's also really simple to prepare.
You could even sub some frozen pureed winter squash (like I use in my butternut squash brown rice) and just warm and season it up according to the recipe below.
I prefer roasting the squash here, but I won’t tell if you want to take that shortcut - it would make this pretty much a 10-minute recipe.
Whatever it takes to get dinner on the table sometimes, am I right? 😉
So let's enjoy ALL the winter squash while we've got them. And go Panthers!
Winter squash and peas
Roasted butternut squash is made into a creamy mash and topped with buttery peas for a stand-out side!
- 3 pounds butternut squash, peeled and cut into ½-inch cubes
- 3 tablespoons butter, divided
- 1 cup plain Greek yogurt (I use nonfat. You could also sub sour cream.)
- ½ cup onion, finely diced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 10 oz. package frozen green peas
- ¼ teaspoon kosher salt
- dash of black pepper
- dash of nutmeg
- Preheat the oven to 375.
- Place cubed butternut squash in greased casserole dish. Season with salt and pepper and dot the tops with 2 tablespoons of butter, cut into small pieces.
- Bake, covered, for 45 minutes at 375, until very tender.
- Mash the butternut squash until almost completely smooth. A little texture is OK but you don’t want big chunks.
- Stir in greek yogurt and onion. Add salt and pepper and mix well. Taste and adjust seasoning.
- Cook peas according to package directions. Season with remaining tablespoon of butter, salt, pepper and nutmeg.
- Place squash into a serving dish and make a small well in the center. Place peas in the well and serve hot.
Amount Per Serving: Calories: 212Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 511mgCarbohydrates: 35gFiber: 10gSugar: 9gProtein: 9g
Kate @ Framed Cooks
I could eat a heaping bowl of this for dinner all by itself - looks like perfect wintertime comfort food! And we'll be pulling for the Panthers - our daughter lives right outside of Raleigh!
It really is great cold-weather comfort in a bowl 🙂 And so glad you have a Panthers connection!
AiPing | Curious Nut
I've never made winter squash before but I think it's high time I should. This looks absolutely delicious.
You will absolutely love it! It's so delicious and can be used in so many ways!
What an interesting and delicious sounding recipe! I'm definitely going to give this combination a try, and I'll be calling it "Supergoal" from now on too, since that's probably the most adorable thing ever!
Haha, thanks Kathrina! And yes, this combination is definitely fabulous together - hope you try it!
I have never mashed squash, I will have to try this out next time.
Oh you'll love it Justine! It becomes so creamy and smooth!
Lisa @ Chocolate Meets Strawberry
Kathryn, you've done it again! Love this side dish. We don't have a vegetable called butternut squash here in Australia per se, but from your photos it looks like what we would just call pumpkin. And I love pumpkin!! Especially when it's creamy, buttery, yoghurty and oniony all at the same time... 😀
It is pretty close to pumpkin (which I'm also obsessed with!) and once roasted up I'm sure it would be a lovely substitution here. Hope you give it a try!!
I love butternut squash and we grow our own too but I've never thought to try it mashed. I will now!
I've been SO into butternut squash this winter. Very cool that you grow your own! You should definitely try it mashed - it turns out so velvety and creamy 🙂
Oh Kathryn! What a comforting meal! Buttery and warm. Butternut squash and peas make a good team :). That super goal is adorbs! 😉❤️
Thanks Sonal 🙂 And yes, butternut squash and peas really do go so well together!
Cheyanne @ No Spoon Necessary
Yay Panthers! #KeepPounding! Excited for the big game this weekend and I LOVE that we will be rooting for the same team! *fist bumb* I LOVE LOVE LOVE mashed butternut squash, I ate it a few weeks straight for every meal a while back. (I get on a roll and can't stop with some things). So I am loving this one, Kathryn! The peas on top are just perfect! Totally trying this soon! Cheers, friend! <3
M's class has been splitting up and half say "Keep" and the other half respond "Pounding" - love it! I'm totally in a butternut squash phase - can't get enough of it this year. Glad I'm not the only one who gets stuck on a favorite food. 😉
That looks so delicious, I thought it was polenta at first, but squash sounds even better.
Haha 🙂 The squash is lovely and so creamy!
Too cute about M wearing her Camy jersey and saying it's the Supergoal! That almost makes me want to root for the Panthers...just kidding! lol! Just bought a huge butternut squash at the store so will try your recipe with it. Yummy 🙂
Almost, but not quite huh? How about her cheering, "Charlotte, Charlotte, what's our goal? We're going to win the Superbowl!" That's their cheer for the preschool pep rally today 🙂 Oh well, at least I converted you with the recipe - hope you love this combination!
So smooth, creamy and comforting!
Thanks! It really is 🙂
What a seriously delish looking way to serve butternut squash! I bet even those who are a bit iffy about it would love this! Thanks for sharing this with us on Throwback Thursday! Hope to see you next week!
It really is a whole new different way to enjoy this squash, which I love any ole way but it's so super creamy and delicious when baked with butter then mashed with yogurt! Thanks for hosting!
Creamy and comforting. The way i wanted
Totally with you on that 😉 Thanks Smitha!