Mashed Butternut Squash
Updated Oct 07, 2021
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Mashed butternut squash makes for the perfect side dish on a fall dinner table. It’s smooth, creamy, and loaded with nutrients, for a healthier spin on classic mashed potatoes.
While most people are searching for mashed potatoes for the holidays, I’m letting winter squash take the spotlight this season. If you know me, I like to take full advantage of seasonal ingredients, and I always love variations.
Case in point, I also love my mashed cauliflower, mashed potatoes and mashed sweet potatoes. So let’s have a little fun and turn butternut squash into a tasty mashed dish that compliments almost any main course.
Mashed Butternut Squash Ingredients
Good news – this recipe is a blend of just 5 ingredients! That includes butternut squash, olive oil, butter, salt and pepper. That’s it! The bulk of this recipe is spent roasting the butternut squash (for that delicious caramelization). But after it’s cooked, all you have to do is simply mix the ingredients together and serve.
How To Roast Butternut Squash
If you haven’t already seen my video on how to roast butternut squash, I’ll quickly recap. But if you’d like to learn more about roasted butternut squash (and how to make it two different ways), make sure to watch that video.
- Cut the butternut squash in half lengthwise. To make it easier to cut, you can slice the ends off and microwave it for a few minutes.
- Scoop the seeds out with a spoon.
- Brush olive oil on the butternut squash halves and season with salt and pepper.
- Bake for 40-45 minutes with the squash laying cut side down on a baking sheet.
How To Mash Butternut Squash
Once you’ve taken the butternut squash halves out of the oven, let it cool to the touch. Then scoop out the insides into a large mixing bowl to start mashing.
So what’s the best way to mash? Well, there’s a few ways you can do this. You can use either using a hand masher or electric hand mixer. I personally like to use the hand mixer to create that creamy smooth consistency. But it’s up to you.
As your mashing, pour the melted butter on top and season with any additional salt and pepper. For the finishing touch, garnish with rosemary or other herbs for a lovely pop of green color.
Watch How I Make This Mashed Butternut Squash Recipe
Even though this recipe is easy to whip up, it always helps to watch a quick tutorial video. Give it a watch!
Pair It With These Main Dishes
- Basil Chicken with Kumquats
- Pork & Fennel Meatballs
- Roasted Balsamic Chicken with Brussel Sprouts
- Orange Glazed Salmon
- Crispy Baked Chicken Thighs
- Barbecue Ribs with Spiced Rum Pineapple Sauce
Mashed Butternut Squash Recipe
Roasted Butternut Squash (Halves)
- 1 butternut squash
- 1 tablespoon olive oil
- 1/4 cup melted butter , or ghee
- salt and pepper , to taste
- Preheat your oven to 400 degrees Farenheit.
- Cut the squash in half. Using a sharp knife, cut off the ends by 1/4 to 1/2 inch, slice it in half lengthwise, and scoop out the seeds with a spoon.
- Brush olive oil onto the cut side of the squash. Use about 1 tablespoon of oil and brush evenly.
- Season with salt, pepper, and any other seasoning you'd like.
- Roast the halves. Place the squash cut side down on a baking sheet and roast for about 40-45 minutes. The cut edge should just start to caramelize.
- Take the butternut squash out of the oven and let it cool. Then scoop out the insides into a mixing bowl.
- Mash the butternut squash with a hand masher or electric beater.
- Then, pour the butter into the mixture and continue mixing until creamy. Season with salt and pepper.
- Scoop the mashed butternut squash into a bowl and garnish with rosemary or other herbs.
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