Move over mashed potatoes — Mashed Butternut Squash is a naturally sweet, creamy, and colorful side dish that deserves a spot on your holiday table. With its velvety texture and warm autumn flavor, it’s the perfect pairing for Thanksgiving turkey, Christmas ham, or a simple weeknight roast. A touch of butter, salt, and herbs turns humble squash into a stunning, budget-friendly side dish.
Why You’ll Love Mashed Butternut Squash
- Naturally sweet – no sugar needed.
- Healthy & colorful – packed with vitamins A and C.
- Holiday-worthy – looks gorgeous on the table.
- Versatile – works with savory or sweet flavors.
Tips for Success
- Roast instead of boiling — it brings out natural sweetness.
- Use an immersion blender for silky smooth mash.
- Don’t skip seasoning — a little salt + butter makes a big difference.
- Garnish with herbs or seeds for presentation.
Variations & Add-Ins
- Garlic Mashed Butternut Squash: Add roasted garlic cloves.
- Maple Squash Mash: Stir in 1 tablespoon maple syrup.
- Cheesy Squash Mash: Add parmesan or cream cheese for richness.
- Spiced Squash Mash: Add cinnamon, nutmeg, or ginger for a holiday twist.
Serving Ideas & Pairings
- Serve with Thanksgiving turkey, stuffing, and gravy.
- Pair with Christmas ham or roast beef.
- Enjoy with pork chops or roast chicken for a weeknight dinner.
- Add to a vegetarian spread with green bean casserole and glazed carrots.
Frequently Asked Questions
1. Can I make mashed butternut squash ahead of time?
Yes — prepare a day before and reheat on the stove with butter.
2. Can I freeze mashed squash?
Absolutely! Store in freezer-safe containers up to 2 months.
3. Can I make it dairy-free or vegan?
Yes — use olive oil or vegan butter.
4. How do I make it extra smooth?
Use a food processor or immersion blender after roasting.
5. Can I use frozen squash?
Yes, but roasting fresh squash gives the best flavor.
Mashed Butternut Squash
Ingredients
Method
- Preheat oven – Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare squash – Cut butternut squash in half lengthwise. Scoop out seeds. Place cut side down on baking sheet.
- Roast – Roast for 30–35 minutes until flesh is tender and easily pierced with a fork.
- Scoop & mash – Scoop flesh into a bowl. Add butter, salt, pepper, and optional cinnamon/nutmeg. Mash with a potato masher or puree with an immersion blender for extra creaminess.
- Serve – Transfer to a serving dish. Garnish with fresh herbs and toasted pepitas.
Notes
- Make ahead: Roast squash a day before, mash, and reheat with butter before serving.
- Extra creamy: Add a splash of cream or milk while mashing.
- Savory twist: Add roasted garlic and parmesan cheese for a savory version.
- Storage: Refrigerates up to 4 days. Freezes well up to 2 months.
