Winter squash and peas

Prep Time 25 minutes Cook Time 45 minutes Total Time 1 hour 10 minutes
Serves 6-8 servings     adjust servings

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 1/2-inch cubes
  • 3 tablespoons butter, divided
  • 1 cup plain Greek yogurt (I use nonfat. You could also sub sour cream.)
  • 1/2 cup onion, finely diced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 10 oz. package frozen green peas
  • 1/4 teaspoon kosher salt
  • dash of black pepper
  • dash of nutmeg


  1. Preheat the oven to 375.
  2. 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.
  3. Bake, covered, for 45 minutes at 375, until very tender.
  4. Mash the butternut squash until almost completely smooth. A little texture is OK but you don’t want big chunks.
  5. Stir in greek yogurt and onion. Add salt and pepper and mix well. Taste and adjust seasoning.
  6. Cook peas according to package directions. Season with remaining tablespoon of butter, salt, pepper and nutmeg.
  7. Place squash into a serving dish and make a small well in the center. Place peas in the well and serve hot.
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