This silky, smooth, creamy mashed butternut squash made with simple ingredients is not only delicious, it's also kid- approved and a great side to add to a spread for any occasion. Butternut squash is such a tasty autumn veggie, it can be air fried, or made into amazing soup too!
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Why You'll love this recipe
- Mashed butternut squash is smooth and silky delicious! Sweet and savory, and the addition of cheese makes this recipe irresistible. You can make this recipe savory or just sweet by adjusting the seasoning.
- This recipe is actually fairly easy to make. The butternut squash gets roasted then mashed and seasoned and that's it, it's ready to go!
- It's a great side dish to add to a holiday spread aside mashed potatoes, Brussels sprouts, a nice salad or a simple steak, chicken or pork dinner. It's colorful, a good way to use squash and even the kids love it!
Key Ingredients and variations
- Butternut squash: you'll need a large one or two smaller one for this recipe to make enough mash.
- Butter: I'm gonna be honest, I use salted butter about 99% of the time. Adjust to your taste.
- Half and half: or heavy cream which is a little richer.
- Seasoning: salt, pepper, garlic powder and fresh parsley or fresh chives, keeping it simple for a savory mash. Adjust to taste. You can make the mash sweet and use cinnamon, a little sugar or maple syrup and a pinch of nutmeg instead.
- Cheese: optional but definitely recommended if you make the mash savory. I use gruyère, but you can use shredded mozzarella too.
How to make Butternut Squash Mash
- Preheat the oven to 400.
- Rinse and dry the squash to remove any dirt.
- Cut off the top end of the squash with your sharp knife and discard.
Place halves of squash on a baking sheet. Brush or spray them with olive oil, then sprinkle salt and pepper. Add to oven.
Roast for about 1 hour. Once tender when poked with tines of a fork, remove from oven, let cool for a few minutes.
Scoop the flesh with a spoon, place in a bowl and add the half and half. Using a hand blender, mash the squash until smooth, this will take a few minutes. (you can also use a regular food processor instead)
Once smooth, add garlic powder, salt and pepper, cheese if using and mix everthing. Sprinkle fresh parsley, add more butter and enjoy!
More Recipes with Squash
If you love squash check these out!
Tips
- Depending on the size of the butternut squash, the cooking time in the oven will vary. It might take a little longer than 1 hour, test it by poking the squash in the thickest park with a for or knife. The squash is ready when soft.
- Add some heat with a pinch of cayenne pepper if you'd like.
- You could use pre-cut butternut squash, just roast it on a baking sheet until tender (about 30-45 minutes), then mash it, or for a smoother result use a hand immersion blender. Keep in mind that it'll shrink when roasting so you'll need a couple packs.
- I highly recommend using a food processor or hand processor to mash the roasted squash for a smooth silky result. It's truly worth it in my opinion unless you prefer it a little chunkier.
- Leftovers can be kept refrigerated in an airtight container for up to 4 days.
frequently asked questions
Yes absolutely! Make sure the mash is fully cooled down and freeze in a airtight container for up to 3 months.
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Mashed Butternut Squash
Equipment
- Immersion blender or food processor
Ingredients
- 1 large butternut squash or 2 small ones
- spray cooking oil or olive oil
- salt to taste
- black pepper to taste
- 2 tablespoons salted butter
- 2 tablespoons half and half or heavy cream
- ¼ teaspoon garlic powder
- ½ cup shredded mozzarella or Gruyère optional
- fresh chopped parsley or chopped chives optional
Instructions
- Preheat the oven to 400° Fahrenheit.Rinse and dry the squash to remove any dirt. Cut off the top end of the squash with your sharp knife and discard.Place halves of squash on baking sheet. Brush or spray them with olive oil, then sprinkle salt and pepper. Add to oven.
- Roast for about 1 hour. Once tender when poked with tines of a fork or knife, remove from oven, let cool for a few minutes.
- Scoop the flesh with spoon, place in bowl and add half and half. Using a hand blender, mash squash until smooth, this will take a few minutes. (you can also use a regular food processor instead).
- Once smooth, add garlic powder, salt and pepper, cheese if using and mix everthing. Sprinkle fresh parsley or chives, and add more butter if you wish, serve and enjoy!
Notes
- Make it sweet: use cinnamon, a little sugar or maple syrup and a pinch of nutmeg (optional) instead of garlic, cheese and parsley.
- Add spice with a pinch of cayenne pepper.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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