Smoked paprika makes this butternut squash mash recipe a real stand-out. Perfect for your Thanksgiving table or as a healthy side dish any day of the week.
I’ve always loved butternut squash. Despite my disdain for peeling it, butternut squash remains one of my favorite vegetables. And once my mom told me “your vegetable peeler is horrible,” and bought me a new one, the task of peeling the squash suddenly became a lot less tedious. Go figure! It’s funny when you’re used to something being so crappy that when you move to something that is functional, it’s like a miracle. A dream come true. A life saver!
Yes, I am this excited about a vegetable peeler.
Update: I discovered that if you cook the butternut squash in a slow cooker, you can skip the peeling altogether! Take a look at this easy cooking method!
How beautiful would that butternut squash look on your Thanksgiving table? I can’t get over how gorgeous it is. I added a nice little chunk of butter but you could easily make this as healthy as you want. Butternut squash is naturally very creamy. You could even make this recipe a vegan side dish by omitting the butter and using vegetable broth instead of milk.
Me, I’ll stick with butter.
But even without butter, you still get tons of great flavor from the smoked paprika. You could even add a little more. Sometimes I’m a little iffy on smoked paprika so I always play it on the conservative side. You can always add more to taste, but you can’t remove it once it is in there!
But you could add more butter. So there’s that.
Butternut squash mash can easily be made ahead. You can store it, covered, in the refrigerator for up to 4 days. It will taste just as perfect as the day you made it, which makes it a great side dish for Thanksgiving. Just reheat it in the microwave or oven when you’re ready to serve it.
Craving more butternut squash? Try:
- Quinoa, Bacon and Kale Stuffed Butternut Squash
- Moroccan Slow Cooker Chicken
- Spicy Sweet Roasted Butternut Squash
- Creamy Butternut Squash Soup
- Copycat Panera Squash Soup (but a little more healthy!)
- Farro Salad with Butternut Squash, Bacon and Cranberries
For Savory Mashed Squash
For Sweet Mashed Squash
- ¼ cup packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (or freshly grated)
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper.
- Scrub squash. Using a sharp heavy knife, cut the squash in half lengthwise (from stem to blossom end). Use a sturdy spoon to scoop out the seeds and stringy fiber in the center.
- Rub cut side of squash halves with oil and sprinkle with salt. Place cut side down on the prepared baking sheet. Roast for 45 minutes to one hour or until squash is fork tender.
- Remove squash from oven. When squash is cool enough to handle, scoop out flesh, putting it into a large mixing bowl.
- Add milk and butter; choose sweet or savory additions. Use a potato masher to mash the squash until you achieve the desired consistency (see note).
- Serve hot, or cool to room temperature before covering and refrigerating.
- You may use an electric hand mixer if you prefer a smoother mash.
- Storage: Mashed butternut squash can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make ahead: Make squash mash and place in a baking dish. Cover with foil and refrigerate. When ready to serve, let sit at room temperature for 30 minutes and then bake at 350ºF for 30 minutes or until warmed through.
- Refer to the post for more flavor ideas.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Changes I would make: None.
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