Butternut Squash Mash with Chevre and Harissa



  • 2 1/2 lbs butternut squash, cubed
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, mined
  • 4 oz fresh goat cheese
  • 2 teaspoons harissa or more to taste
  • salt and pepper to taste


  1. In a large heavy bottom skillet or saucepan, sauté cubed squash in butter over medium heat until very tender, set aside. Discard excess butter remaining in pan and add olive oil, sauté onions and garlic in olive over medium high heat until lightly browned. Add squash back to pan and rewarm. Keep warm over low heat, and add goat cheese, thoroughly mash squash and cheese together. Season to taste with harissa, salt, and pepper. Serve immediately, or store refrigerated in a baking dish and reheat in a 350º degree oven for 25-35 mins before serving.

    Inspired by Harissa Stewed Butternut Squash from the Toro Bravo Cookbook