Roasted Butternut Squash Mash is a delicious, rich, and healthy mash made with roasted butternut squash, garlic, and cayenne pepper. It’s a side worth sharing for the autumn season.
Butternut squash is one of my favorite veggies to eat during the fall season. I love it in soup, chili, and salad recipes just like in Roasted Butternut Squash Recipe, Butternut Squash Soup, and Low Carb Butternut Squash Chili.
Today, I share my new way to eat butternut squash, which is this delicious savory Roasted Butternut Squash Mash recipe. This vegetable mash is creamy, super-flavourful, and most importantly, it’s healthy, rich in potassium and vitamins A, C, and E, and has lots of fibre.
Also, this mashed butternut squash recipe is a great option if you want to cut down on carbs and eat a side dish healthier during fall and holiday celebrations. It’s paleo, whole30, low-carb, gluten-free, and has an eye-catching colour that will be the star of the side dishes on your table.
Try making my Ground Beef Butternut Squash Kale Soup, Roasted Butternut Squash Cauliflower Salad, and Rice with Roasted Butternut Squash and Dried Cranberries! More holiday favourites!
How do you make Roasted Butternut Squash Mash?
- Butternut squash — make sure to use a ripe squash. The butternut squash will turn a light tan colour when it’s ripe and once roasted, it becomes tender, soft, and buttery.
- Olive oil — or an oil of your choice.
- Garlic Cloves — freshly minced garlic is perfect for this roasted butternut squash mash.
- Ghee or butter — ghee will keep this mash whole30-friendly. Be sure to use unsalted butter.
- Salt and black pepper
- Cayenne pepper — a pinch for garnishing the top of the mash.
- Optional – if you can eat dairy, you can add parmesan cheese and even 1 tablespoon of heavy cream for more flavor.
- You can also garnish your mashed butternut with rosemary or sage leaves.
This is one of the easiest ways to make butternut squash mash. You just need to follow the few steps below to have a yummy and smooth mash to serve at dinnertime.
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- First, preheat the oven to 400ºF. Prepare the baking sheet by lining it with parchment paper or aluminum foil. Wash the butternut squash, and cut it in half lengthwise.
- Then, using a spoon, scoop out the seeds.
- Place both halves face up on the prepared baking sheet. Drizzle with olive oil. Pour as much olive oil on as you want. It will add lots of flavour to this dish. Then, season with salt, pepper, and garlic.
- Roast in the oven for 45-60 minutes until fork tender. The time depends on the size of the butternut squash. Remove the squash from the oven, and let it cool for about 5 minutes. Using a large spoon, remove all the squash flesh from the skin.
- Place the squash flesh into a large mixing bowl for mashing. Add the ghee, sea salt, and pepper, and mash it well with a potato masher, food processor, or hand blender until fluffy and smooth. Sprinkle with some cayenne pepper and add ghee for extra flavour before serving.
What’s the best way to mash butternut squash?
You can use either using a hand masher, food processor, or an electric hand or stand mixer. Similar to mashed potatoes, using a mixer will give you a creamy smooth consistency.
If you don’t have any of these in your kitchen, mashing the squash with a fork is will work as well. It’ll just take longer.
Can I make this ahead of time?
Yes, you can make this butternut squash mash ahead of time! Just leave off the cayenne pepper and place the mash in an airtight container in the fridge for up to 4 days.
I recommend reheating in short bursts in the microwave or in a pot on the stove. Alternatively, you can cut the squash in half, and store it in the fridge for up to 1 day in advance.
Can I freeze this mash?
To freeze the roasted butternut squash mash, transfer it to an airtight freezer-safe storage container for up to 3 months. Let the mash thaw overnight in the fridge before reheating.
How do you thicken Roasted Butternut Squash Mash?
If your mash has too much moisture, you can push the mash in a fine mesh strainer and push out the excess liquid to thicken the mash.
Recipe tips and notes
- While you can boil or steam the squash before mashing, roasting is my go-to method as it takes less work. No need to peel and dice the squash when you’re roasting it! You also risk the mash being watery if you boil the squash as it’ll retain water whereas when roasted, excessive moisture leaves the squash.
- If you’re having difficulty cutting the butternut squash, prick the squash all over with a fork. Then, microwave the squash for about 3 minutes. Doing so will soften the skin and make it easier to cut the squash in half.
- Be generous with the salt and pepper on the squash before roasting. This way the squash is more flavourful.
- For some sweetness, sprinkle some brown sugar over the butternut squash before roasting it. This gives the roasted butternut squash a caramelized layer that adds a layer of sweetness to the mash.
- Cinnamon and nutmeg make for a great addition to the mash.
- Season with more salt and pepper if needed.
More Holidays Dishes:
Want some ideas of what to serve with your roasted butternut squash mash? Try these tasty holiday recipes.
- Easy Roasted Turkey Leg: Perfect crispy skin and moist juicy meat, this roasted turkey leg is great for when you don’t want to roast an entire turkey.
- Garlic Butter Turkey Breast Recipe: You will love how this garlic butter turkey breast is perfect for a small holiday gathering! All you need are a few simple ingredients.
- Cranberry Orange Sauce: All you need are five simple ingredients and you’ll have this tasty cranberry orange sauce. Skip the can!
- Potatoes au Gratin: Rich and creamy, this potatoes au gratin is a classic holiday side dish that you can make in a few simple steps.
- Gluten Free Cornbread Recipe: You will want this soft and fluffy cornbread for dinner. Even better, it’s gluten-free!
More Butternut Squash Recipes to Try:
- Roasted Butternut Squash Cauliflower Salad: Tossed with an easy and very delicious vegan dressing, this roasted butternut squash cauliflower salad comes together quickly and easily.
- Rice with Roasted Butternut Squash and Dried Cranberries: This rice dish is perfect for the holidays! It makes for a tasty gluten-free and vegan side dish.
- Ground Beef Butternut Squash Meal Prep Bowls (Web Story): Flavourful, healthy, and super easy to make, you’ll be looking forward to your lunch at work with this tasty meal prep.
Watch the Roasted Buuternut Squash web story too!
- Preheat oven to 400ºF. Line a baking sheet with parchment paper or aluminum foil. Set aside.
- Wash and cut the butternut squash in half lengthwise. Using a spoon, scoop out the seeds.
- Place both halves face up on the prepared baking sheet. Drizzle with olive oil, and season with salt, pepper, and garlic.
- Roast in the oven for 45-60 minutes until fork tender. Remove the squash from the oven, and let cool for about 5 minutes. Using a large spoon, remove all the squash flesh from the skin, and place it into a bowl for mashing.
- Add the ghee, sea salt, and pepper, and mash well with a whisk, masher, food processor, or hand blender until fluffy and smooth.
- Sprinkle with cayenne pepper and ghee for extra flavour before serving.
- If you have trouble cutting the butternut squash, you can microwave it for a few minutes to help soften it.
- You can mash the butternut squash with a fork, potato masher, or a blender.
- If your mash is too runny, you can push the mash in a fine mesh strainer and push out the excess liquid to thicken the mash.
- To store: Place leftover butternut squash mash in an airtight container for up to 4 days in the fridge.
- To reheat: You can reheat the mash in the microwave or stovetop with a splash of liquid to help loosen it up.
- To freeze: Freeze mash in a freezer-safe bag for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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