Smoked paprika makes this butternut squash recipe a real stand-out. Perfect for your Thanksgiving table or as a healthy side dish any day of the week.
I’ve always loved butternut squash. Despite my disdain for peeling it, it remains one of my favorite vegetables. And once my mom told me “your vegetable peeler is horrible,” and bought me a new one, the task of peeling the squash suddenly became a lot less tedious. Go figure! It’s funny when you’re used to something being so crappy that when you move to something that is functional it is like a miracle. A dream come true. A life saver!
Yes, I am this excited about a vegetable peeler.
How beautiful would that butternut squash look on your Thanksgiving table? I can’t get over how gorgeous it is. I added a nice little chunk o’butter but you could easily make this as healthy as you want. The butternut squash is naturally very creamy. You could even make this a vegan side dish by omitting the butter and using vegetable broth instead of milk.
Me, I’ll stick with butter.
But even without butter, you still get tons of great flavor from the smoked paprika. You could even add a little more. Sometimes I’m a little iffy on smoked paprika so I always play it on the conservative side. You can always add more to taste, but you can’t remove it once it is in there!
But you could add more butter. So there’s that.
Verdict: E and I loved this squash. Ben wasn’t wild about it. He ate it but prefers it with brown sugar and cinnamon. Can’t say I blame him.
Changes I would make: None.
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