Mashed Butternut Squash is a delicious, rich, and creamy 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. It’s such a great option if you want to cut down on carbs and eat a lighter side dish during fall and holiday celebrations. It has an eye-catching color that will be the star of your table.
On top of that, this butternut squash mash goes well with roasted chicken or baked salmon. Such an easy and delicious alternative to mashed potatoes! Got extra butternut squash?
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!
Ingredients to make Mashed Butternut Squash
- 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.
Instructions to make Mashed Butternut Squash
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. 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 them 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.
Recipe tips
- 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.
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.
Recipe Variations
Here are some creative recipe variations for mashed butternut squash:
Creamy Parmesan Mashed Butternut Squash: Stir in grated Parmesan cheese and a dash of cream for a rich and cheesy version.
Mashed Butternut Squash with Apples: Combine mashed butternut squash with cooked apples for a delightful sweetness.
Nutty Mashed Butternut Squash: Mix in chopped toasted nuts like pecans, walnuts, or almonds for a good crunch.
How To Store Leftovers
To Store: Add your mashed butternut squash to an airtight container and place it in the fridge for up to 4 days.
To Freeze: 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.
To Reheat: Place the frozen mashed butternut squash in the refrigerator and let it thaw overnight. Transfer the thawed mashed butternut squash to a saucepan and heat it over low to medium heat, stirring frequently. If needed, add butter or cream for moisture and season with salt and pepper to taste.
What To Serve With Mashed Butternut Squash
Here are some delicious accompaniments that pair wonderfully with creamy mashed butternut squash:
Easy Mains: Since you can prepare the mashed butternut squash while other dishes cook in the oven, consider serving it alongside with Turkey Breast Recipe, Baked Chicken Breast, Baked Chicken Thighs, and Baked Pork Chops.
More Sides: Complement your meal by adding another tasty side dish, such as Arugula Salad, Roasted Green Beans or Quinoa Salad.
Recommended Tools
- Large baking sheet: To bake the butternut squash, you’ll need a large one if you use a big butternut squash.
- Potato Masher: Use a potato masher to get the perfect creamy consistency for your mashed butternut squash. For this butternut squash recipe, you can also use a potato ricer or a hand mixer.
- Large Bowl: I can never make just a little bit of mashed butternut squash, so a nice big bowl comes in handy for serving this delicious recipe.
Frequently Asked Questions
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.
To remove the skin from roasted butternut squash, use a knife to cut off both ends, then cut it in half. Next, use a vegetable peeler or a knife to carefully peel the skin from each half.
It’s totally not necessary. Just roast it with the skin.
To soften hard squash, you can microwave it for a few minutes to make it easier to peel and cut. Simply pierce the squash in a few places, microwave it for 2-3 minutes, and then proceed with peeling and cutting as needed.
More Holiday 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): Flavorful and super easy to make, you’ll be looking forward to your lunch at work with this tasty meal prep.
Mashed Butternut Squash
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Ingredients
- 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
Instructions
- 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.
Tips
- 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
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Sarah Garden says
You have inspired me…I think I will make this for dinner. We have a couple of butternut squash, sitting in the fruit bowl that I found on sale.
Olivia Ribas says
It’s so delicious. I think you are going to love it 😉
Maria Vilma Ribas says
Eu vou fazer este
Olivia Ribas says
Faz com abóbora. Vai ficar uma delicia 😉
Maria Vilma Ribas says
Muito pratica e gostosa
Evan says
I don’t have ghee butter. Where do you buy it? Is it possible to use regular butter?
Olivia Ribas says
Yes you can use regular butter. But if you want to make it whoel30 you need to use ghee. You can find it easily at amazon.com.
Garth Hovell says
Absolutely fantastic. I am not a cook By any stretch and made this for my wife as a surprise lockdown dinner and as a Restauranteur she knows her stuff and she loved it. I served it with bbq chicken and tender stem broccoli. Delicious and super easy to follow
Olivia Ribas says
That’s amazing! Happy to hear that!
Janice says
Delicious! But I’d like to know what size squash you used as in its weight.
Judi says
I always struggle with how to cook butternut squash on Thanksgiving, but no more! These were so tasty! The roasting enhanced the flavor. The spices & garlic were perfect! I made a day ahead. They microwaved easily. This recipe just joined our holiday traditions! Thank you!
Olivia Ribas says
That’s fantastic to hear! So glad the roasted butternut squash turned out delicious for you. The flavors really do shine with that roasting magic, don’t they? It’s awesome that it’s become a new holiday tradition. If you need any more recipes or tips, feel free to ask! Happy Thanksgiving!