Here is the BEST Mashed Butternut Squash recipe ever! Fluffy, perfectly roasted butternut squash, that comes out so creamy and buttery, finished off with fresh chives. Easy to make, and it’s both vegan and gluten-free!
Butternut squash is one of my favorite vegetables. I eat it multiple times per week since it is packed with nutrition and so delicous.
One of my favorite ways to eat it is roasted and mashed, which makes this recipe the BEST Mashed Butternut Squash EVER!
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!
A perfect healthy side dish for the holdiays or just as an addition to any meal. It pairs so well kale salads for a complete and hearty meal.
Why you will love this recipe
- It brings out the amazing taste of the butternut squash
- Fluffy and creamy
- Nutritious
- Low-calorie
- 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.
Simple ingredients needed to make this mashed butternut squash
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.
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 in the oven for 60-70 minutes, depending on the size of your squash. Once it is fork tender it is ready.
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.
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!
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.
FAQ’s
- 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.
You may aslo like this Roasted Beets and Butternut Squash Salad.
The BEST Mashed Butternut Squash
Equipment
- Baking sheet
Ingredients
- 1 Butternut squash 3-4lbs in size
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp vegan butter
- 2 cloves of garlic minced
- 1/8 cup almond milk, or cream
- 2 tbsp freshly chopped chives
Instructions
Prep the squash
- 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 down the middle.
- Use a spoon to scoop out the seeds in each half of squash.
Roast the squash
- Preheat the oven to 350 degrees F and spray a baking sheet with cooking spray.
- Place both halves of squash, cut side up onto the baking sheet. Brush each with olive oil and sprinkle with salt and pepper. Bake in the oven for 1 hour and 10 minutes, until fork-tender.
Mash and season the squash
- 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.
- Mash up the squash using a potato masher or fork. Add in the butter, garlic, remaining olive oil, salt, and pepper, and mix. Pour in the milk or cream and lightly stir to combine. Top with the fresh chives.
Serve
- Serve warm or at room temperature
Notes
- This 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 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.
- 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 lose 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.
Nutrition
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