Roasted Butternut Squash Mash

Roasted Butternut Squash Mash is a delicious, rich, and healthy mash made with roasted butternut squash, roasted garlic and cayenne pepper. It’s a side worth sharing for autumn season.

Roasted Butternut Squash Mash

Butternut squash is one of my favorite veggies to eat during fall season. I love it on soup, chili and salad recipes just like on my 20-minutes Butternut Squash Soup, No Bean Whole30 Butternut Squash Chili, Ground Beef Butternut Squash Kale Soup and my Roasted Butternut Squash Cauliflower Salad.

Now, I’m sharing with you 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 important it’s healthy, rich in vitamin A, C and E, potassium and lots of fiber.

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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 or the holiday celebrations. It’s paleo, Whole30, low-carb, gluten-free and it has an eye-catching colour that it 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.

Roasted Butternut Squash Mash with rosemary

Roasted Butternut Squash Mash

How do you make Roasted Butternut Squash Mash?

This is one of the easiest ways to make roasted butternut squash mash. You just need to follow the few steps below to have a yummy and smooth mash to serve for dinnertime:

  1. First, pre-heat the oven to 400 F.
  2. Next, prepare the baking sheet by lining a parchment paper or if you prefer, you can use aluminum foil.
  3. Now it’s time to wash/clean the butternut squash and cut it in half lengthwise.
  4. Then, using a spoon, scoop out seeds, place both halves face up on the prepared baking sheet.
  5. Toss well with olive oil. You can pour as much olive oil as you want. It will add lots of flavour to this dish. And season with salt, pepper and garlic.
  6. Roast in the oven for 45-60 minutes until fork tender. The time will depend on the size of the butternut squash.
  7. Remove squash from the oven and let it cool down for about 5 minutes.
  8. Using a large spoon, remove all of the squash flesh from the skin and place into a bowl for mashing.
  9. Add ghee, sea salt and pepper and mash well with a masher, food processor or hand blender until fluffy and smooth. I prefer to use hand blender because it works faster and makes it super smooth.
  10. Sprinkle some cayenne pepper and ghee for flavour before serving.

Roasted Butternut Squash Mash

Yield: 4 people
Prep Time:
5 mins
Cook Time:
33 mins
resting time:
5 mins
Total Time:
38 mins
Roasted Butternut Squash Mash is a delicious, rich, and healthy mash made with roasted butternut squash, roasted garlic and cayenne pepper. It’s a side worth sharing for autumn season.
Print Recipe
5 from 1 vote

Ingredients

  • 1 butternut squash — seeded and cut in half
  • 2 tablespoons olive oil
  • 3 garlic cloves — minced
  • 4 tablespoons ghee butter
  • Salt and black pepper
  • Cayenne pepper — for garnishing

Instructions

  1. Pre-heat oven to 400 F.
  2. Line a parchment paper on a baking sheet. Set aside.
  3. Wash and cut butternut squash in half lengthwise. Using a spoon, scoop out seeds.
  4. Place both halves face up on the prepared baking sheet.
  5. Toss with olive oil and season with salt and pepper and garlic.
  6. Roast in the oven for 45-60 minutes until fork tender.
  7. Remove squash from the oven and let it cool down for about 5 minutes.
  8. Using a large spoon, remove all of the squash flesh from the skin and place into a bowl for mashing.
  9. Add ghee, sea salt and pepper and mash well with a whisk, masher, food processor or hand blender until fluffy and smooth.
  10. 10. Sprinkle some cayenne pepper and ghee for flavour before serving.

Recipe Notes

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Course: Side Dish
Cuisine: American
Keyword: butternut squash, mash, roasted butternut squash

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Roasted Butternut Squash Mash