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!
- 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 non-dairy milk of choice
- 2 tablespoons freshly chopped chives
- Fresh rosemary for garnish
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 and rosemary.
- Serve warm or at room temperature
- 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.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American