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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
- Prep the squash: Cut the squash in half lengthwise and use a spoon to scoop out the seeds.
- 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.
- 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.
- 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
You can go sweet or savory with mashed squash. In this recipe, we seasoned it with savory flavors like butter, garlic, and herbs but you can also season it with maple syrup and cinnamon for a sweeter taste.
Yes! To cook squash on the stovetop you will need to peel the squash, scoop out the seeds and then chop it up into 3/4-inch pieces. Place it into a pot, cover it and cook it on the stovetop for 10-15 minutes, then strain it from the water and season and mash it. You can also steam the squash by adding 1 inch of water to a pot with a steamer basket in it. Once the water is boiling add the cubed squash and cover and cook for about 15 minutes, until the squash is fork-tender. Then season and mash it.
In this recipe, you do not need to peel the squash but if you decide to steam or boil the squash then you will need to peel it first.

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.
Print
The BEST Mashed Butternut Squash
- Total Time: 80 minutes
- Yield: 4 people 1x
- Diet: Vegan
Description
This Mashed Butternut Squash will be your new favorite! Perfectly roasted butternut squash mashed and seasoned with garlic and herbs. Vegan.
Ingredients
- 1 whole butternut squash (about a 3-pound squash)
- 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 non-dairy milk of choice or vegetable stock
- 2 tablespoons freshly chopped chives
- Fresh rosemary for garnish
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. You can save them to roast later or discard them.
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 half 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 stock and lightly stir to combine. Top with fresh chives and rosemary.
Serve
- Serve warm or at room temperature.
Notes
- This mashed squash can be stored in the fridge in an airtight container for up to 5 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Keywords: mashed butternut squash, mashed squash, butternut squash, mashed butternut squash recipe
Regards! Loads of stuff!
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