Butternut squash is one of my favorite vegetables. I eat it multiple times per week since it is packed with nutrition and so delicious. This recipe is literally the Best Mashed Butternut Squash I have ever made!
It has all of the bells and whistles you would want this dish to have! Fluffy, perfectly roasted butternut squash, that comes out so creamy and buttery, finished off with fresh chives. I am OBSESSED with this recipe!
See other recipe pairing suggestions below.
Why you will love this recipe
- It brings out the amazing flavor of the butternut squash
- Fluffy and creamy
- Vibrant and colorful
- Very easy to make
- It’s both vegan and gluten-free!
I could go on but I will spare you and stop there. My three-year old actually ate this so I am putting this on the list of the “Healthy” foods I can get him to eat right now.
Ingredients needed to make this recipe
How to make the BEST Mashed Butternut Squash
- Prep the squash: Slice the ends off of the squash about 3/4 inch below the stem. Stand it upright on a clean kitchen towel and use a sharp kitchen knife to slice it right down the middle, giving you two halves of squash.Use a spoon to scoop out the seeds.
- Roast the squash. Preheat the oven to 350 degrees F, spray a baking sheet with cooking spray and place both halves of squash onto the baking sheet. Brush each half with olive oil and sprinkle with salt and pepper. Bake for 60-70 minutes, depending on the size of your squash. Once it is fork tender it is ready.
- Scoop and mash the squash: Remove it from the oven and let it cool for a few minutes until you can easily handle it. Use a spoon to scrape the flesh away from the skin of the squash. Discard the skin and place the roasted squash into a mixing bowl. Use a potato masher or fork to mash up the squash.
- Season and serve: Add the vegan butter, olive oil, garlic, cream, and some salt and pepper to the squash and mix to combine into a creamy, mashed butternut squash. Top with freshly chopped chives. So good!
What to serve with squash
Squash is a great healthy side dish that you can serve with so many other delicious recipes. Here are some of my favorite serving suggestions.
- Protein: Such as this Healthy Turkey Meatloaf, Chicken Pizza Bake, or this Healthy Turkey Burger.
- Salad: Such as this Easy Kale Salad, Israeli Couscous Salad, Kale and Brussel Sprout Salad, or this Crispy Chickpea Kale Caesar Salad.
- Meatless Additions: Like these Baked Eggplant Meatballs or this Healthy Baked Falafel.
More Butternut Squash Recipes you may also enjoy!
- Roasted Butternut Squash
- Butternut Squash Soup
- Healthy Butternut Squash Lasagna
- Butternut Squash Mac and Cheese
- Roasted Beets and Butternut Squash Salad
- Butternut Squash Noodles Bowl
- Butternut Squash Veggie Meatballs
Tips for making mashed butternut squash
- Pick a ripe butternut squash. You want to choose a squash that is medium in size and not too large, has a dull less shiny skin, is a darker beige color, and has no deep indentations or scars.
- Roast the squash. I have learned that roasting the squash in the oven rather than peeling and boiling it like potatoes, results in a sweeter, better tasting mashed butternut squash. Plus it is way less work!
- Add some fat and fresh herbs. Butternut squash needs a litt bit of healthy fat added to it to help bring out it’s incredible flavor. Opt for adding good quality olive oil and butter. Finish it off with a little bit of cream or milk and fresh herbs like chives or parsley to give it an herby edge.
- What to do with mashed butternut squash. I like to eat it as a side dish paired with salad or some type of protein. You can also use it to make a Butternut Squash Pie similar to pumpkin pie or to make these Butternut Squash Veggie Balls.
- How to season mashed butternut squash. You can go sweet or savory with your seasoning since the squash works well both ways. For savory seasoning choose garlic and chives like in this recipe. For a sweeter result, use cinnamon and nutmeg to season the squash.
- Can you freeze mashed butternut squash? You can freeze it but honestly it is not as good and will loose a lot of flavor. If you want to freeze it, then divide it into ice cube trays and freeze it, then you can dump out the frozen cubes of mashed butternut squash and place them into a freezer-friendly bag and store them in your freezer. When ready to eat, defrost in the fridge overnight and reheat in the microwave or on the stovetop.
- 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, 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-size 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.
Did you make this recipe? If so, please leave a comment and rating below.
Update: This recipe and post have been updated with improved recipe steps, better step by step photos and an updated recipe card.