Recipe Overview
Why you’ll love it: Whether you make it sweet or savory, mashed butternut squash will be a standout on your Thanksgiving table, or as a healthy side dish any day of the week. It’s easy to make, too.
How long it takes: 15 minutes of hands-on time, plus 45 minutes of roasting.
Equipment you’ll need: chef’s knife, sheet pan
Servings: 8
In the past, I’ve posted recipes for butternut squash soup, butternut squash curry, and even butternut squash crostini. One of my favorite recipes is stuffed butternut squash with quinoa and kale, plus bacon and cheddar cheese (no peeling involved with that recipe!). This recipe is the easiest of them all!
Mashed Butternut Squash
Super easy. If you’re looking for an easy butternut recipe, it doesn’t get much better than this mashed butternut squash. You don’t have to peel it for this recipe. The squash halves are roasted in the oven or cooked in a slow cooker; then the squash can be easily scooped out of the tough outer shell and mashed.
Sweet or savory options. You have a choice! This is also the kind of recipe that’s easy to customize if you have other ideas. Butternut squash goes with so many different herbs and spices. You can add smoked paprika, thyme, and just a bit of cayenne if you want to go savory, or go with brown sugar, cinnamon, and nutmeg, reminiscent of classic sweet potato casserole flavor.
Mashed squash is an easy side dish to pair with high-demand mains. When your main dish requires a lot of attention, or you’re cooking a Thanksgiving dinner, you want effortless side dishes, and mashed butternut squash delivers. Roast the squash until it’s tender, then mash it with the seasonings. Simple!
Make it ahead. Butternut squash mash can easily be made ahead and it will taste just as perfect as the day you made it which makes it a convenient choice for Thanksgiving. Just reheat it in the microwave or oven when you’re ready to serve it.
Ingredient Notes
- Butternut Squash – This winter squash is shaped like a long bell, narrow on the top and tapering out to a bell shape. It’s light tan in color; the inside flesh is a vibrant orange. Look for a large squash, about three to four pounds. If it’s larger or smaller, that’s okay; adjust the recipe ingredients accordingly.
- Olive Oil – A light coating of oil keeps the squash from sticking to the pan and helps it brown nicely as it roasts.
- Whole Milk – Whole milk makes this mashed butternut squash creamy and delicious. You could use half-and-half for a little more decadence if you’re making this for a holiday. Really, any type of milk can be used.
- Melted Butter – Just like mashed potatoes, you totally need butter to bring out the best in mashed butternut squash. If you’re making the sweet version of this recipe, try using brown butter for another layer of flavor.
- Kosher Salt – Salt enhances the overall flavor, keeping it from tasting flat.
- For Savory Mashed Butternut Squash – Smoked paprika, dried or fresh thyme, cayenne pepper.
- For Sweet Mashed Butternut Squash – Brown sugar, ground cinnamon and nutmeg.
Can I Use A Different Type of Squash?
Other winter squash varieties like buttercup, Hubbard, sugar pumpkin, or kabocha can be used in place of butternut squash. Honeynut squash is a newcomer that looks much like butternut squash and is a good substitute. The cooking method is the same; however, be sure to adjust the roasting time depending on the size of the squash.
How to make Mashed Butternut Squash
Preheat your oven to 425°F; line a baking sheet with foil or parchment paper. Cut the squash and scoop out the seeds.
Oil the cut sides of the squash halves and season with salt. Place the squash on the baking sheet cut side down.
Roast the squash for 45 minutes to one hour, or until the squash is fork tender. To test it, simply poke a fork into the thickest part of the squash. If the fork goes in easily with little resistance, the squash is done.
Once the squash cools enough to handle without burning your fingers, scoop out the flesh with a spoon and transfer it to a large bowl.
Add the milk, butter, and the seasonings you choose.
Use a potato masher to mash the squash until you achieve the desired consistency. If you want the consistency to be ultra smooth and creamy, use an electric mixer.
Recipe Variations
- Savory flavor ideas: Add roasted garlic, fresh rosemary or oregano, crispy fried sage leaves, caramelized onions, a swirl of balsamic syrup, or cooked crumbled bacon. (Try air fryer bacon. It’s perfect for small batches). Garnish the mashed squash with freshly grated Parmesan cheese or a sprinkle of maple chili roasted pepitas.
- Sweet flavor ideas: Add a sweetener of your choice. Maple syrup or honey add flavor as well as sweetness. Stir in vanilla bean paste, cinnamon, cardamon, ginger or nutmeg. A teaspoon or two of pumpkin pie spice or apple pie spice goes nicely. Garnish with spiced pecans or toasted walnuts.
- Make it vegan: Use non-dairy milk and vegan butter in place of the dairy.
Serving Suggestions
Mashed butternut squash is the perfect side dish for any dinner. Serve it alongside proteins like roasted chicken breasts or air fryer pork chops, and other side dishes like sautéed spinach or roasted broccoli. This recipe is also great for Thanksgiving with other holiday favorites like cranberry sauce and crockpot mashed potatoes.
For a hearty vegetarian meal, serve the squash mash accompanied by rice pilaf, quinoa, or another grain, and sautéed spinach or sweet and sour German red cabbage.
The great thing about mashed butternut squash is that you can make it ahead of time and store it in the refrigerator or freezer until you’re ready to serve it. It tastes great (no one will ever know that you made it ahead).
Refrigerate/Freeze: Mashed butternut squash can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Let frozen squash thaw in the refrigerator before reheating.
Reheat: Individual portions can be reheated in the microwave. If you want to reheat larger amounts, place the squash in a baking dish and cover it with foil. Let it come to room temperature for 30 minutes or so, then bake it at 350ºF for 30 minutes until heated through. Baking time depends on what size dish you use.
How To Cook Squash
If you’d like to learn more about cooking different types of winter squash, take a look at my collection of squash recipes, which also includes a helpful cooking guide. You’ll find recipes for spaghetti squash, butternut squash, kabocha squash, acorn squash, and more.
Mashed Butternut Squash (sweet or savory)
Ingredients
- 1 large butternut squash (3 to 3 ½ lbs.)
- 2 teaspoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ cup whole milk (or any milk you choose)
- 2 tablespoons melted butter
For Savory Mashed Squash
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme (or ½ teaspoon fresh thyme leaves)
- ⅛ teaspoon cayenne pepper
For Sweet Mashed Squash
- ¼ cup packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (or freshly grated)
Instructions
- 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. Use an electric hand mixer if you prefer a smoother mash.
- Serve hot, or cool to room temperature before covering and refrigerating.
Notes
- 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.
- More flavor ideas: Refer to the post for lots of ways to vary this recipe.
- Alternate cooking method: If you prefer, instead of roasting the squash, use your slow cooker instead. Try crockpot butternut squash.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
No need to switch out “butter” and “milk” here for other ingredients to make vegan. Vegan butters/margarines and vegan milks work great. I used Earth Balance and oat milk.
Very true! ;) Thanks for the comment!
We make this sometimes and it always tastes sooo good!
Haha, my mom used to give me such a hard time about my terrible cutting boards. So random, but of course she was right at the end of the day :) Anyway, I love butternut squash, it’s the best! I usually do mine super sweet with brown sugar but I’ve gotta try this!
Yum! I HAVE smoked paprika and willing to use it >:-)
Oh yum!! I always go the sweet route with my butternut squash, but I’m thinking that I need to try a little smokiness! This sounds so good.
Totally agree with you on smoked paprika! Just enough and it’s perfect, but sometimes too much can be over the top. You should try the Kuhn peelers, they are great too, and only like 4 dollars. Makes the best stuffing stocker.
Love this recipe Rachel!
Oooh I’ll have to drop my husband a hint ;)
great option