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


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


  • 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


  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.