Mashed Butternut Squash

Mashed Butternut Squash makes for a delicious side dish that can go sweet or savory.

How To Make Mashed Butternut Squash

First, you’ll be roasting the whole squash in the oven. For more details on roasting squash whole, check head here. But basically, you’ll poke a few holes into it with a sharp knife (right through the peel) and put it in a baking dish lined with foil or parchment paper. If you don’t line your dish, there’s some serious scrubbing in your future. The juices tend to leak out a bit while cooking, and because of the natural sugars can burn and stick to the pan.

The whole squash goes in the oven for 60-80 minutes. I know it’s not precise, but the size and shape of butternut squash can vary so you’ll have to check on it. It’s done when the skin is mottled brown and a skewer or knife can slide in easily. Check it in a few different places, including at it’s thickest part. Note: if you want an even quicker way to get cooked squash for mashing, you can actually cook it whole in the microwave. It’s super-easy and turns out really great!

Either way, next you’ll cut the cooked squash in half and remove and discard the seeds. Remove the peel and put the cooked squash into a bowl. Then, it’s time to mash and add butter, cream, and your additional seasonings. You can use a potato masher or do what I do and go in with a hand mixer to get it smooth quickly.

Sweet Or Savory Mash?

I’ve given you the instructions to a sweet version of Mashed Butternut Squash below, but most of the time I actually prefer it on the savory side. For that version, follow the directions below except for the last step.

Instead, stir in black pepper and grated Parmesan cheese. So good! A little bit of sage or garlic can be tasty too, and of course, taste and add more salt at the end if you think it needs it.

Make It Ahead

This is a great side dish to make ahead of time. Make the recipe when convenient and then cover and put it in the fridge. When you’re ready, put it in a microwave safe bowl and cover loosely with some sort of lid to reheat.

You can also reheat in the oven, which works great if you’re making a large meal and will have things in the oven already (can you say Thanksgiving?), just cover your casserole dish with foil. Timing depends on the size of your squash and how deep your dish is, but 25 minutes at 350°F should work well for most.

Mashed Butternut Squash

• Author: Christine Pittman
• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baked
• Cuisine: American

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DESCRIPTION

Mashed Butternut Squash makes for a delicious side dish that can go sweet or savory.

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Ingredients

Scale 1x2x3x

• 1 large (3 lbs.) butternut squash
• 2 Tbsp. butter
• 2 Tbsp. heavy cream (or substitute half and half, whole milk, or Greek yogurt)
• ½ tsp. salt
• 2 Tbsp. brown sugar
• ¼ tsp. pumpkin pie spice or cinnamon

Instructions

1. Preheat oven to 425°F. Line a 11×13″ baking dish with aluminum foil or parchment paper.
2. Put the whole butternut squash in the pan. Poke it in 5-6 places with a sharp knife.
3. Roast until a knife or skewer goes in easily, 60-80 minutes. It will be a mottled brown color and a bit shriveled on the outside.
4. Cut it in half lengthwise. Use a spoon to scoop out the seeds and stringy flesh surrounding them. Discard. Peel off the skin and discard.
5. Transfer the cooked squash to a large bowl.
6. Add butter, heavy cream, and salt. Mash with a potato masher or hand mixer until smooth.
7. Add brown sugar and pumpkin pie spice and stir until combined. Taste and add more salt, if needed.