Mashed Butternut Squash Recipe

Original Post: https://www.evolvingtable.com/mashed-butternut-squash/

A spoon is used to serve mashed butternut squash for a healthy side dish.

5 from 5 votes

Mashed Butternut Squash Recipe

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.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Author: Jennifer Deppa

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!

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