Mashed Butternut Squash is easy enough to make on busy weeknights but also FULL of Fall flavors. Roasting the squash in the oven caramelizes the edges and brings out the natural sweetness. It’s then puréed with fresh herbs, garlic, and butter for a side dish worthy of a spot at the holiday table!
Best Mashed Butternut Squash Recipe
We’ve all had Mashed Potatoes. And most of us have even had Mashed Sweet Potatoes.
But have you had the pleasure of enjoying a side of Mashed Butternut Squash?!
It’s a slightly sweet and savory side dish that is jam-packed with creamy, comforting Fall flavors.
A butternut squash first gets roasted in the oven until the edges are beautifully caramelized. (Roasting is the best way to bring out the sweet and nutty flavor of the natural sugars from the gourd.) The flesh is then puréed with a bit of butter, garlic, herbs, and maple syrup.
It makes an incredibly EASY side dish for weeknight dinners but is also so irresistibly delicious that it’s worthy of a place at the Thanksgiving or Christmas table!
Craving other amazing butternut squash recipes? You have to try this Butternut Squash Risotto, Butternut Squash Mac and Cheese, and Stuffed Butternut Squash.
Ingredients
The simple ingredients you need to make this mashed butternut squash recipe include:
- Butternut squash. Whether you grow your own or grab them at the grocery store, whole butternut squash is relatively easy to come by. You’ll want about 3½ to 4 pounds for this recipe.
- Oil. You can choose either olive oil or avocado oil on the butternut squash.
- Butter. If you’re dairy-free, you can sub in extra oil, though you’ll miss out on the creamy, rich flavor the butter lends to the squash.
- Garlic. Fresh minced garlic is a must, so avoid garlic powder if at all possible.
- Milk. Choose whatever milk you prefer, either regular dairy milk or a plant-based alternative, like almond milk, coconut milk, or oat milk.
- Thyme. Again, fresh is key. If absolutely necessary, you can go with dried thyme.
- Maple syrup. The earthy sweetness is the perfect pair to the cooked squash. You can also choose another sweetener, like brown sugar or coconut sugar, if you prefer.
How to Make Mashed Butternut Squash
Below are the steps to make this butternut squash mash recipe at home:
Prep the Squash
Preheat the oven to 425℉.
Cut and remove about 1 inch from both ends of the whole squash with a sharp knife. Then, cut it in half lengthwise.
Use a large spoon to remove the seeds from the inside. You might need to scrape the flesh slightly to ensure you remove both the seeds and the strands.
Check out how to peel and cut butternut squash!
Roast the Squash
Drizzle some oil on each side of the cut squash, then sprinkle on some salt.
Place the butternut squash on a parchment paper-lined baking sheet cut side down. Bake in the preheated oven for 40 to 50 minutes. The cooking time will vary based on the size of your squash.
It is done when a fork or knife easily pierces the squash. Let it cool for at least 20 minutes so you can comfortably touch it.
Mash the Squash
When the roasted butternut squash has cooled slightly, use a spoon to scoop the flesh away from the skin and into a large bowl. Then, use a potato or hand masher to mash until no large clumps remain.
If you prefer a creamy smooth consistency, you can use a food processor. Just pulse it so you don’t over-process for the best results.
Season and Serve
Melt the butter and minced garlic in a microwave-safe bowl.
Pour the garlic butter into the butternut squash purée, then stir in the maple syrup, thyme, kosher salt, and black pepper.
Then, stir the milk in 1 tablespoon at a time, just until it’s reached your desired consistency.
Sprinkle some fresh thyme on top before serving if you want.
Meal Prep and Storage
- How to prep ahead of time: Roast the butternut squash in the oven a day or two ahead of time.
- How to store: Keep leftover butternut squash in an airtight container in the fridge for up to 3 to 4 days.
- How to freeze: Seal in a freezer-safe airtight container for up to 4-6 months
- How to reheat: Add the mashed butternut squash to a pot on the stove over medium to medium-low heat with a touch more milk or water. You can also microwave until warm.
Do you need to peel butternut squash?
You do not need to peel butternut squash before roasting. It’s very quick and easy to peel the skin away after cooking.
How do you soften butternut squash quickly?
If you want to quickly soften butternut squash, you can heat it in the microwave. Warming it up is the easiest way to quickly peel and cut the squash!
How do you fix watery butternut squash?
If your butternut squash is watery, you can either strain it through a cheesecloth or heat it in a saucepan on the stove. Both of these methods will remove excess liquid.
Dietary Modifications
The recipe you’ll find below is already gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-free: Stick with a plant-based milk and skip the butter.
- Sugar-free: Be sure to use a natural sweetener.
Expert Tips and Tricks
- Personal preference. Start with a little milk; you can always add more.
- Baking is key. Roast the squash in the oven for best flavor.
- Wait to peel. Bake the squash with the skin on; it’s much easier to remove once it’s cooked.
- You choose. Either mash the squash by hand or use a food processor for the creamiest texture.
- Prep ahead. Make this dish in advance to save time on busy weeknights or ahead of a big meal.
What to Serve with Mashed Butternut Squash
You can easily serve mashed butternut squash with any of your favorite protein dishes. Try any of these healthy recipes next time.
Whip up a fancy dinner, like Chicken Cordon Bleu or Spatchcock Chicken.
It’s also delicious with any easy dish like Hot Honey Chicken, Glazed Balsamic Chicken, or Air Fryer Boneless Chicken Thighs.
Of course, it’s a fantastic side dish with your Thanksgiving turkey or any holiday meal.
More Thanksgiving Side Dish Recipes
If you’re planning your Thanksgiving dishes, be sure to check out these easy side dishes, too.
Don’t miss this Wild Rice Stuffing, Sweet Potatoes Au Gratin, or Sausage Stuffing,
Get your greens in with Balsamic Bacon Brussels Sprouts or Green Bean Casserole from Scratch.
And be sure to try Orange Cranberry Relish!
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Ingredients
- 1 tbsp. oil olive or avocado
- 3 ½ – 4 lbs. butternut squash
- 1 ¼ tsp. salt divided
- 3 Tbsp. butter
- 1 clove garlic finely minced
- 2-4 Tbsp. milk regular or plant-based
- 1 tsp. thyme finely chopped
- 2 Tbsp. pure maple syrup
- ¼ tsp. black pepper
Instructions
- Preheat the oven to 425 degrees.
- Prepare the Squash: Cut and remove 1-inch from both ends of the squash. Then carefully cut the squash in half lengthwise. Scoop out the seeds using a spoon with a relatively sharp edge, scraping the sides of the squash to remove any remaining strands.3 ½ – 4 lbs. butternut squash
- Roast Butternut Squash in Oven: Drizzle the cut halves with oil and sprinkle with ½ teaspoon of salt. Place the halves cut side-down on a parchment paper-lined baking sheet. Bake in the preheated oven for 40-50 minutes, or until the squash is fork tender all of the way through. Let cool for at least 20 minutes, or until it is comfortable to the touch.1 tbsp. oil, 1 ¼ tsp. salt
- Mash the Squash: Scoop out the butternut squash flesh and add it to a large bowl. Mash with a potato masher until no large clumps remain. Alternatively, you can pulse the squash in a food processor if you’d like a smoother texture.
- Season to Taste: Melt the butter in the microwave along with the minced garlic to cook it slightly. Pour the garlic butter into the mashed squash along with the maple syrup, thyme, salt, and black pepper. Mix everything together and add milk, a tablespoon at a time, until your desired consistency is reached.3 Tbsp. butter, 1 clove garlic, 2-4 Tbsp. milk, 1 tsp. thyme, 2 Tbsp. pure maple syrup, ¼ tsp. black pepper
- Serve the mashed butternut squash with additional fresh thyme, if desired, and enjoy!
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Notes
Meal Prep and Storage
- How to prep ahead of time: Roast the butternut squash in the oven a day or two ahead of time.
- How to store: Keep leftover butternut squash in an airtight container in the fridge for up to 3 to 4 days.
- How to freeze: Seal in a freezer-safe airtight container for up to 4-6 months.
- How to reheat: Add the mashed butternut squash to a pot on the stove over medium to medium-low heat with a touch more milk or water. You can also microwave until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
