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Round white serving bowl filled with mashed butternut squash with a piece pf rosemary in the middle of it

The BEST Mashed Butternut Squash


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5 from 4 reviews

  • Author: Amy Estes
  • Total Time: 65 minutes
  • Yield: 6 (1/2 cup) servings 1x
  • Diet: Vegan

Description

This savory Mashed Butternut Squash recipe is my go-to healthy side dish in the fall. It is easy to make and comes out wonderfully rich, creamy, and flavorful every time. It is also dairy-free and makes the best additions to any meal, especially for the holidays. 


Ingredients

Scale
  • 1 whole butternut squash – about a 3lb squash 
  • 12 tablespoons  extra virgin olive oil – divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegan butter or regular butter if you do not need to keep this recipe vegan
  • 2 cloves of garlic – peeled and minced
  • 1/4 cup non-dairy milk of choice or vegetable stock
  • 2 tablespoons freshly chopped chives
  • Fresh rosemary for garnish

Instructions

Prepare the squash

  1. Slice the ends off of the squash about 3/4 inch below the stem. Stand the squash upright on a clean kitchen towel. Use a sharp kitchen knife and slice it vertically down the middle. You can also use a cutting board to do this. Note: you can poke holes in the squash all over, and microwave it for 3 minutes to make it slightly easier to cut in half. 
  2. Use a spoon to scoop out the seeds. You can save them to roast later or discard them. 

Roast the squash

  1. Preheat the oven to 350°F and spray a baking sheet with cooking spray.
  2. Place both halves of squash, cut side up onto the baking sheet. Brush each half with olive oil and sprinkle with salt and pepper. Bake in the oven for 1 hour and 10 minutes, until fork-tender and scoopable.

Season and mash the squash

  1. Once the squash is cooked, remove it from the oven and let it cool until it is warm to the touch and can be handled. Scrape the flesh of the squash away from the skin and place it into a mixing bowl. Discard the skin. Note: you do not want to wait too long to scoop out the flesh of the squash since mashing it while it is still hot will make it smoother and more flavorful. 
  2.  Add in the butter, garlic, remaining olive oil, salt, and pepper to the bowl with the squash and mix. Pour in the milk or stock and lightly stir to combine. Mash up the squash using a potato masher or fork. Top with fresh chives and rosemary.

Serve

  1. Serve warm or at room temperature.

Notes

  • This mashed squash can be stored in the fridge in an airtight container for up to 3 days. 
  • Pick a ripe butternut squash.  You want to choose a squash that is medium in size and not too large, has dull less shiny skin, is a darker beige color, and has no deep indentations or scars.  
  • To freeze: Let cool then transfer to a freezer-friendly container and keep in the freezer for up to 3 months. 
  • To reheat: Heat in a pot on the stovetop and add a splash of milk or stock. Or reheat in the microwave or oven. 
  • Can you make mashed butternut squash on the stovetop?  Yes, you can!  It is not as good but still comes out delicious.  You will want to cut off the ends of the squash, as noted in this recipe, and then use a vegetable peeler to peel the skin off.  Dice up the squash and remove the seeds.  Add the diced squash to a medium-sized pot and cover it with water.  Bring to a boil on the stove, then cover and simmer on low heat for about 5 minutes, until it is fork-tender.  Strain it in the sink and then follow the rest of this recipe, starting with adding the squash to a mixing bowl and mashing it. 
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American