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Mashed butternut squash is an easy side dish you can make to serve alongside any main. It’s perfect for weeknight dinners as well as the Thanksgiving table!
Butternut squash is one of my go-to vegetables in the fall.
Not only do I grow it in my own garden, but it’s also plentiful at the farmers market and grocery store. Winter squashes like butternut are perfect for stocking up on, because it has a long shelf life!
Having so much butternut squash on hand means I’m always looking for how to cook butternut squash in different ways.
One of the easiest methods is this simple mashed butternut squash. Similar to mashed potatoes, the squash is cooked until soft and then mashed with butter and cream until smooth and creamy.
It’s a great alternative to potatoes, and it can be seasoned sweet or savory!
Plus, you can easily double or even triple this recipe if you’re feeding a crowd.
If you like mashed potatoes and mashed sweet potatoes, you’ve got to give mashed butternut squash a try!
Ingredients for mashed butternut squash
Butternut squash – An average butternut squash is 2-3 pounds. Keep in mind that squash with long necks will provide more edible flesh than those with large bulb ends.
Unsalted butter – I usually use unsalted butter so I can add salt to taste later, but you can use salted if you prefer.
Heavy cream – Cream is used instead of milk for a richer flavor.
Salt and pepper – Season to taste
Fresh herbs – If you’re making a savory mash, fresh herbs are a great way to add flavor.
How to make this recipe
Peel and halve butternut squash. Scoop out the seeds and stringy bits of flesh and discard.
Cut the squash into large chunks, similar to the size you’d cut for mashed potatoes.
Put squash in a large pot. Fill the pot with enough water to completely cover the squash by 2 inches.
Cover the pot and place over high heat. Bring to a boil.
Once boiling, cook for about 15 minutes, until the squash is tender and easily pierced with a fork.
While the squash is cooking, combine the butter and cream in a small saucepan. Set over low heat to melt the butter; whisk to combine. Keep warm while the squash finishes cooking.
Drain the squash, then return to the same pot. Mash with a potato masher, fork, or potato ricer.
Mix in the heated butter and cream until combined. Season with salt and pepper to taste and serve immediately.
You can add other vegetables to this butternut squash mash. Some options include carrots, parsnips, and potatoes. Simply cut into pieces about the same size as the squash and boil together until tender, then mash.
Want to roast the squash instead? You can roast it in cubes or halved — roasting it halved makes it really easy to mash! Roasting will take between 30 and 50 minutes, depending on the size of your squash.
Add other seasonings like garlic, smoked paprika, or chile powder.
Want to make it sweet? Add cinnamon and a bit of brown sugar or maple syrup to the squash.
Storage and reheating
Store leftover mashed butternut squash in an airtight container for 3-4 days.
To reheat, warm gently in a saucepan with a little butter, cream, and/or milk until warmed through.
You can also heat in a microwave-safe bowl in the microwave. Cover loosely to keep steam in and heat for 1 minute. Stir and heat in additional 30-second increments until warmed through.
How to serve mashed butternut squash
This side dish is great alongside so many meals, from a classic Thanksgiving dinner to weeknight dishes.
The slightly sweet, nutty flavor of mashed butternut squash is perfect for fall!
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Mashed Butternut Squash
- 1 butternut squash, about 2-3 pounds
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon fine sea salt
- Cracked black pepper
- Chopped fresh herbs, optional
- Peel and halve butternut squash. Scoop out seeds and cut squash into chunks. Add to a large pot and fill with enough water to cover by 2 inches.
- Place pot over high heat, cover, and bring to a boil. Once boiling, cook squash for about 15 minutes, until tender and easily pierced with a fork.
- While the squash is cooking, combine butter and cream in a small saucepan. Melt over low heat and whisk to combine. Keep warm.
- Drain squash and return to the same pot. Mash with a potato masher, fork, or push through a ricer. Mix in the melted butter and cream, stirring well and mashing more to desired texture.
- Season with salt, black pepper, and chopped fresh herbs to taste.
- For a sweet side dish, reduce the salt and omit pepper and herbs. Mix in 2 tablespoons brown sugar and a pinch of cinnamon.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…