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Round white serving bowl filled with mashed butternut squash with a piece pf rosemary in the middle of it

The BEST Mashed Butternut Squash


  • Author: Amy Estes
  • 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

Scale
  • 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

  1. 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.
  2. Use a spoon to scoop out the seeds. You can save them to roast later or discard them. 

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 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

  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 stock and lightly stir to combine. Top with fresh chives and rosemary.

Serve

  1. 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