How long it takes: 15 minutes of hands-on time, plus 45 minutes of roasting. Equipment you’ll need: chef’s knife, sheet pan Servings: 8
Mashed Butternut Squash
Super easy. If you’re looking for an easy butternut recipe, it doesn’t get much better than this mashed butternut squash. You don’t have to peel it for this recipe. The squash halves are roasted in the oven or cooked in a slow cooker; then the squash can be easily scooped out of the tough outer shell and mashed. Sweet or savory options. You have a choice! This is also the kind of recipe that’s easy to customize if you have other ideas. Butternut squash goes with so many different herbs and spices. You can add smoked paprika, thyme, and just a bit of cayenne if you want to go savory, or go with brown sugar, cinnamon, and nutmeg, reminiscent of classic sweet potato casserole flavor. Mashed squash is an easy side dish to pair with high-demand mains. When your main dish requires a lot of attention, or you’re cooking a Thanksgiving dinner, you want effortless side dishes, and mashed butternut squash delivers. Roast the squash until it’s tender, then mash it with the seasonings. Simple! Make it ahead. Butternut squash mash can easily be made ahead and it will taste just as perfect as the day you made it which makes it a convenient choice for Thanksgiving. Just reheat it in the microwave or oven when you’re ready to serve it.
Ingredient Notes
Butternut Squash – This winter squash is shaped like a long bell, narrow on the top and tapering out to a bell shape. It’s light tan in color; the inside flesh is a vibrant orange. Look for a large squash, about three to four pounds. If it’s larger or smaller, that’s okay; adjust the recipe ingredients accordingly. Olive Oil – A light coating of oil keeps the squash from sticking to the pan and helps it brown nicely as it roasts. Whole Milk – Whole milk makes this mashed butternut squash creamy and delicious. You could use half-and-half for a little more decadence if you’re making this for a holiday. Really, any type of milk can be used. Melted Butter – Just like mashed potatoes, you totally need butter to bring out the best in mashed butternut squash. If you’re making the sweet version of this recipe, try using brown butter for another layer of flavor. Kosher Salt – Salt enhances the overall flavor, keeping it from tasting flat. For Savory Mashed Butternut Squash – Smoked paprika, dried or fresh thyme, cayenne pepper. For Sweet Mashed Butternut Squash – Brown sugar, ground cinnamon and nutmeg.
How to make Mashed Butternut Squash
Preheat your oven to 425°F; line a baking sheet with foil or parchment paper. Cut the squash and scoop out the seeds. Oil the cut sides of the squash halves and season with salt. Place the squash on the baking sheet cut side down. Roast the squash for 45 minutes to one hour, or until the squash is fork tender. To test it, simply poke a fork into the thickest part of the squash. If the fork goes in easily with little resistance, the squash is done. Once the squash cools enough to handle without burning your fingers, scoop out the flesh with a spoon and transfer it to a large bowl. Add the milk, butter, and the seasonings you choose. Use a potato masher to mash the squash until you achieve the desired consistency. If you want the consistency to be ultra smooth and creamy, use an electric mixer.
Recipe Variations
Savory flavor ideas: Add roasted garlic, fresh rosemary or oregano, crispy fried sage leaves, caramelized onions, a swirl of balsamic syrup, or cooked crumbled bacon. (Try air fryer bacon. It’s perfect for small batches). Garnish the mashed squash with freshly grated Parmesan cheese or a sprinkle of maple chili roasted pepitas. Sweet flavor ideas: Add a sweetener of your choice. Maple syrup or honey add flavor as well as sweetness. Stir in vanilla bean paste, cinnamon, cardamon, ginger or nutmeg. A teaspoon or two of pumpkin pie spice or apple pie spice goes nicely. Garnish with spiced pecans or toasted walnuts. Make it vegan: Use non-dairy milk and vegan butter in place of the dairy.
Serving Suggestions
Mashed butternut squash is the perfect side dish for any dinner. Serve it alongside proteins like roasted chicken breasts or air fryer pork chops, and other side dishes like sautéed spinach or roasted broccoli. This recipe is also great for Thanksgiving with other holiday favorites like cranberry sauce and crockpot mashed potatoes. For a hearty vegetarian meal, serve the squash mash accompanied by rice pilaf, quinoa, or another grain, and sautéed spinach or sweet and sour German red cabbage.
Make Ahead Ideas
The great thing about mashed butternut squash is that you can make it ahead of time and store it in the refrigerator or freezer until you’re ready to serve it. It tastes great (no one will ever know that you made it ahead).
Storage & Reheating Tips
Refrigerate/Freeze: Mashed butternut squash can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Let frozen squash thaw in the refrigerator before reheating. Reheat: Individual portions can be reheated in the microwave. If you want to reheat larger amounts, place the squash in a baking dish and cover it with foil. Let it come to room temperature for 30 minutes or so, then bake it at 350ºF for 30 minutes until heated through. Baking time depends on what size dish you use. If you’d like to learn more about cooking different types of winter squash, take a look at my collection of squash recipes, which also includes a helpful cooking guide. You’ll find recipes for spaghetti squash, butternut squash, kabocha squash, acorn squash, and more. Quick-Start Guide!
