Print

The BEST Mashed Butternut Squash

Mashed butternut squash in a bowl with chives next to it_

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!

Scale

Ingredients

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

Notes

shares