Question: Help! I need to cook mashed squash for 100 people??

September 15, 2010
I have been asked to cook mashed squash for 100 people for a event. i will be using a steam table to keep them warm and am looking for a good recipe and/or any tips anyone might have for keeping the squash from drying out or not looking good on the buffett. Any help you can give would be greatly appreciated. Thanks!



Barnaby Dorfman's picture

Wow..That's a tall order!

Not sure what type of squash you are considering, but here's a basic recipe:

A few thoughts:

-It's hard to clean and peel squash. I've seen it already cutup in chunks at Trader Joe's...that might save you a bunch of time.

-Since you are doing so much, I'd consider using a hand blender:

-The key to making it moist is going to be using a lot of butter and/or oil...that's how the restaurants do it. For that quantity, rather than scaling a recipe up, I'd roast up a bunch and add butter/oil until it's nice and creamy. If you do that, it won't dry up.

Good luck and I hope this helps!

donna's picture

They have asked for butternut squash. thank you for your suggestions

Curt's picture

Costco has butternut squash ready to go in like 5# bags. For 100 people you will need about 25-30 pounds of squash meat. Roast it in the oven by first tossing it (to coat it) in olive oil, salt and pepper. Along with the squash bust up 3 large bulbs of garlic into cloves, remove the skins and add them to the squash. Spread the mix out evenly on sprayed sheet pans (spray with Pam) and place them into a pre-heated 350 degree oven. After about 10 minutes give the pans a good shake to make sure the squash isn't sticking. Roast them until the squash is soft.

Now for the fun part. While they squash is roasting heat up about a gallon of whole milk and 3 pounds of butter in a heavy pot. DO NOT BOIL OR SCALD THE MILK...YOU JUST WANT IT HOW (170 degrees). Once the squash is roasted you will have to whip them up in batches...unless you have a commercial mixer. Kitchen Aid mixer or hand beaters...what ever you've got. Whip the squash & the roasted garlic...add some milk/ the consistency you want. Use a ladle of cup when adding the milk/butter so you add the same amount per batch....that way they will all taste the same. You will need to salt and pepper them to taste. Place the finished product into the steam table pans wrapping the pans first with plastic film wrap then aluminum foil.

The keys are: Make sure they are roasted nicely. Make sure you use some sort of system of adding squash/garlic & milk/butter so you get a consistent flavor. Make sure you salt and pepper them to taste...equally. DOUBLE wrap the finished product with both plastic film wrap and aluminum foil.

Good luck!!

Chris Paulk's picture

I usually steam my butternut squash in a large pan of water- it keeps it from drying out. When it's cooked- you can just scoop it out of the shells. I mash it with a little of the hot water from the pan and butter. I make a mixture of:
1/4 cup butter
1/4 tsp cumin
1 tsp salt
1/4 tsp paprika
1/8 tsp pepper
and drizzle this over the top.

Mil Apostol's picture

I would just cut them in half and then roast them flesh side down on sheet pans. Put some olive oil, salt, and pepper down on the sheet pans first. Cooking time depends on how big they are. I just stick them with a knife. When the knife pierces through, they're done. Let cool, then they scoop out easily.

Butter, milk or cream, and anything else you like sounds good. Sweet that you have a steam table. It'll be like keeping mashed potatoes.

Good luck and let us know how it went.

elise meyer's picture

If it were me, I would split and scoop out the seeds of the butternut squash, and place them on parchment covered sheet pans. Fill the squash cavities with chunks of butter, maple syrup (grade B for the most maple-y taste), a good sprinkle of cinnamon, and some coarse sea salt and pepper.
Roast at 375 for about 45 minutes or until squash pulls away from the skins. Scoop into bowl, and mash coarsely. Adjust seasoning to taste.
Consider doing this, then thinning to taste with chicken stock or cream for a wonderful soup. Curry is a terrific addition.