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, 20-minutes Butternut Squash Soup, Chicken Stroganoff with Butternut Squash Mash, No Bean Whole30 Butternut Squash Chili, Ground Beef Butternut Squash Kale Soup, Rice with Roasted Butternut Squash and Dried Cranberries, Italian Sausage Stuffed Butternut Squash, Fusilli with Mushroom and Roasted Butternut Squash, and Roasted Butternut Squash Cauliflower Salad.
Today, I share my new way to eat butternut squash, which is this delicious 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 Roasted Butternut Squash Mash 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. On top of that, this butternut squash mash goes well with roasted chicken or baked salmon.
How do you make Roasted Butternut Squash Mash?
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.
- First, preheat the oven to 400ºF.
- Next, 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, and 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 and place it into a bowl for mashing.
- Add the ghee, sea salt, and pepper, and mash it well with a masher, food processor, or hand blender until fluffy and smooth. I prefer to use a hand blender because it works faster and makes it super smooth.
- Sprinkle with some cayenne pepper and add ghee for extra flavour before serving.
See below for how to make Roasted Butternut Squash Mash:
Roasted Butternut Squash Mash
- 1 butternut squash
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic — minced
- 4 tablespoons ghee butter
- salt and black pepper
- cayenne pepper — for garnishing
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.
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