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Bowl of creamy mashed butternut squash topped with sage and pumpkin seeds
Jana Rae

Mashed Butternut Squash

Creamy mashed butternut squash made with butter and warm spices. A healthy and delicious holiday side dish for Thanksgiving, Christmas, or cozy fall dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash about 2 ½ – 3 lbs
  • 2 tablespoons butter or olive oil for dairy-free
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cinnamon or nutmeg optional, for a warm flavor
  • Fresh sage or thyme for garnish
  • Toasted pepitas pumpkin seeds for topping (optional)

Method
 

  1. Preheat oven – Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare squash – Cut butternut squash in half lengthwise. Scoop out seeds. Place cut side down on baking sheet.
  3. Roast – Roast for 30–35 minutes until flesh is tender and easily pierced with a fork.
  4. 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.
  5. 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.