Mashed Butternut Squash

closeup view of a roasted butternut squash mash

Mashed Butternut Squash 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.

Course Side Dish

Cuisine American

Keyword butternut squash, mash, roasted butternut squash

Prep Time 5

Cook Time 1

resting time 5

Total Time 1 10

Servings people

Calories 281kcal

Author Olivia Ribas

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

US Customary - Metric

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.

Video

Notes

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