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!
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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.
Craving other amazing butternut squash recipes? You have to try this Butternut Squash Risotto, Butternut Squash Mac and Cheese, and Stuffed Butternut Squash.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Butternut squash. Whether you grow your own or grab them at the grocery store, whole squash is relatively easy to come by. You’ll want about 3½ to 4 pounds for this recipe.
- 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.
- Thyme. 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
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prep the squash. 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.
- Roast the squash. Drizzle some oil on each side of the cut squash, then sprinkle on some salt. Place the 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 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
- Prep-Ahead: Roast the butternut squash in the oven a day or two ahead of time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Freezing: Seal in a freezer-safe airtight container for up to 4-6 months
- Reheating: Add the 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.
FAQs
You do not need to peel butternut squash before roasting. It’s very quick and easy to peel the skin away after cooking.
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!
If your 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.
What to Serve with Mashed Butternut Squash
You can easily serve this side with any of your favorite protein dishes. Try any of these easy 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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Mashed Butternut Squash Recipe
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Ingredients
- 1 tablespoon oil olive or avocado
- 3 ½ – 4 pounds butternut squash
- 1 ¼ teaspoons salt divided
- 3 tablespoons butter
- 1 clove garlic finely minced
- 2-4 tablespoons milk regular or plant-based
- 1 teaspoon thyme finely chopped
- 2 tablespoons pure maple syrup
- ¼ teaspoon 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 pounds 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 tablespoon oil, 1 ¼ teaspoons 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 tablespoons butter, 1 clove garlic, 2-4 tablespoons milk, 1 teaspoon thyme, 2 tablespoons pure maple syrup, ¼ teaspoon black pepper
- Serve the mashed butternut squash with additional fresh thyme, if desired, and enjoy!
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Notes
- Storage: Keep leftover butternut squash in an airtight container in the fridge for up to 3 to 4 days.
- Skin: Wait to peel the skin until after roasting.
- Seasonings: You can use a variety of flavors in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
