The BEST Mashed Butternut Squash

This is a savory Mashed Butternut Squash recipe that your whole family will love! It only requires a few simple ingredients and it makes the best side dish for glazed ham or delicious stuffed pork tenderloin!

This mashed squash recipe is so easy to make, which is why many of you love it so much! The best part is that even though butternut squash is a fall and winter vegetable, you can get it all year round!

In our family, we actually cook butternut squash a lot. It has a delicious nutty but sweet flavor when roasted and you can actually save the seeds and roast them for a quick, healthy snack! 

Many of you may wonder what to make with butternut squash.  We love to blend it into a warm and delicious butternut squash soup or roast it and make a stuffed butternut squash that is both impressive and packed with flavor!

Why you will love this mashed butternut squash recipe

• The BEST flavor-packed butternut squash EVER!
• Fluffy, smooth, and creamy
• Nutritious and healthy recipe
• Vibrant and colorful side dish
• Very easy to make
• It’s both vegan and gluten-free!
• Kid-friendly 

Is it better to bake or steam the squash?

The preferred method is to roast the squash in its skin because it will become more flavourful, and nutritious and it is less labor intensive.  It may take slightly more time to cook but it is totally worth it!

Boiling/steaming the squash will require you to peel and cut the squash and it will remove some of the flavor and nutrition in the squash as well.  Now if you are short on time then boiling the squash is much faster and will take you about 15 minutes once you peel and cut the squash into cubes.  

Here are some tips and step-by-step photos for how to cut butternut squash.

Ingredients you will need

• Whole butternut squash – about a 3-pound squash is a good size. It will make enough mashed butternut squash for about 4-5 people.
• Olive oil – extra virgin olive oil.
• Garlic – fresh minced garlic is best but you could use garlic powder if needed.
• Milk – non-dairy, regular, vegetable stock or chicken stock.
• Butter – I used vegan butter but regular butter is fine too.
• Herbs – fresh rosemary and chives give this mashed squash so much flavor but you can also use dried herbs as well.
• Salt and pepper – to enhance all of the flavors.

How to make Mashed Butternut Squash

1.  Prep the squash: Cut the squash in half lengthwise and use a spoon to scoop out the seeds. 
2. Roast the squash.  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. Per the recipe card below.
3. Scoop and mash the squash: Remove the squash 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. 
4. Season and serve: Add the vegan butter, olive oil, garlic, milk, or stock, and some salt and pepper to the squash and mix to combine into a creamy, mashed butternut squash. Top with freshly chopped chives and rosemary.  

Recipe tips

• 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.  
• Use a sharp kitchen knife to cut the squash. Using a sharp knife will make it easier to cut through the squash.
• 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 little bit of healthy fat added to it to help bring out its 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 serve with butternut 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. 

What can you do with leftover mashed butternut squash?

You can easily store cooked, mashed squash and use it in soups or chili. It’s also a great prepared side dish that goes with any meal!

Make ahead and storage tips

• To make ahead: Cut the squash, scoop out the seeds, cover it with plastic wrap and keep it in the refrigerator up to one day in advance before you roast and mash it.
• To store: Let it cool completely then transfer it to an airtight container and keep it in the refrigerator for up to 4 days.
• Reheating: Heat the squash in a pot on the stove on medium heat, you may want to add some stock or milk to loosen it up and add some moisture back to the squash. You can also reheat it in the microwave.
• Freezing mashed squash: Transfer cooled squash to a freezer-friendly container and keep it in the freezer for up to 3 months. Defrost it overnight in the refrigerator then reheat it as suggested above.

FAQ’s

More Butternut Squash Recipes

• Healthy Butternut Squash Lasagna
• Butternut Squash Mac and Cheese
• Roasted Beets and Butternut Squash Salad
• Butternut Squash Noodles Bowl
• Perfect Air Fryer Butternut Squash
• Sausage and Apple Stuffed Butternut Squash

Did you make this mashed butternut squash recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.

This recipe and post have been updated with improved recipe steps, better step-by-step photos, and an updated recipe card. 

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