This squash side uses a double-roasting method to yield maximum caramelization.

Published on December 19, 2025

Credit:

Carson Downing | Food Styling: Annie Probst

Because it has a similar starchy texture to potatoes, butternut squash lends itself to smashing just as well as the original smashed tater. A glass measuring cup is the perfect utensil to give the squash pieces a gentle but firm press once they are softened from their first roast. The second roasting time crisps up the edges in toasty oil while melting the Asiago cheese on top. The finishing touch is a sprinkle of toasted walnuts for crunch.

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Ingredients

  • 1 lb. butternut squash, seeded, peeled, and cut into 1-inch pieces (4 cups)

  • 1 to 2 Tbsp. olive oil

  • 1/2 tsp. salt

  • 1/4 tsp. ground cinnamon

  • 1/4 tsp. black pepper

  • 1/4 cup finely shredded Asiago cheese (1 oz. )

  • 2 Tbsp. chopped toasted walnuts

Directions

  1. Preheat oven to 425°F. Line a 15x10-inch baking pan with parchment paper. Place squash pieces in prepared pan. Drizzle with 1 Tbsp. of the oil. Sprinkle with salt, cinnamon, and pepper; toss to coat. Roast 20 minutes.

  2. Use the bottom of a heavy glass or measuring cup to smash squash pieces, without breaking them, to about 1/2-inch thickness. If you like, drizzle with remaining 1 Tbsp. oil. Sprinkle with cheese. Roast until edges of squash are lightly browned, about 10 minutes more. Sprinkle with walnuts.