The BEST Mashed Butternut Squash

This savory Mashed Butternut Squash recipe will definitely be your new favorite! You can make this recipe with only a few simple ingredients and it is the perfect easy healthy side dish that your whole family will love!

Now wonder this mashed butternut squash is so popular. Its just SO crazy easy to make and the flavors are incredible!

Butternut squash is one of my favorite vegetables that I eat it multiple times per week since it is packed with nutrition and is just so delicious.  This recipe is literally the Best Mashed Butternut Squash I have ever made! Plus it pairs so perfectly with this Air Fryer Breaded Chicken Breast as well as these Healthy Turkey Meatballs that you all seem to also love so much.

This butternut squash recipe has everything 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!

Why you will love this mashed butternut squash

• The BEST flavour-packed butternut squash EVER!
• Fluffy and creamy
• Nutritious and healthy
• Low-calorie 
• Vibrant and colorful 
• Very easy to make
• It’s both vegan and gluten-free!
• Kid-friendly 

In my family mashed butternut squash is actually a recipe that we make all year round because we love it so much.  Of course we make it more in the fall since squash is in season but we also love it anytime. Plus it is a nice stand in for Mashed Sweet Potatoes that my family equally loves.

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 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 of 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.  See this Easy Roasted Butternut Squash post for tips on peeling and cutting butternut squash. 

Ingredients needed to make this recipe

How to cook Mashed Butternut Squash

1.  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. 
2. 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. 
3. 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. 
4. 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 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. 

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 this recipe

• 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. 

Recipe 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 you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.

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

The BEST Mashed Butternut Squash

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★★★★★

5 from 4 reviews

• Author: Amy Estes
• Prep Time: 10 minutes
• Cook Time: 70 minutes
• Total Time: 80 minutes
• Yield: 4 people 1x

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Description

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!

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Ingredients

Scale 1x2x3x

• 1 Butternut squash (3-4lbs in size)
• 2 tablespoons  olive oil
• 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
• 1/8 cup unsweetened plain almond milk, coconut milk, or half and half
• 2 tablespoons freshly chopped chives

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Instructions

Prep the squash

1. Slice the ends off of the squash about 3/4 inch below the stem.
2. Stand the squash upright on a clean kitchen towel. Use a sharp kitchen knife and slice it down the middle.
3. Use a spoon to scoop out the seeds in each half of squash.

Roast the squash

1. Preheat the oven to 350 degrees F and spray a baking sheet with cooking spray.
2. 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

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.
2. 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

1. Serve warm or at room temperature

Equipment

baking sheet

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mixing bowl

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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. 

• Category: Side Dish
• Method: Roasted
• Cuisine: American