Mashed Butternut Squash

This Mashed Butternut Squash recipe is sweet, creamy, and full of warm spices for a flavorful side dish perfect for holiday celebrations and weeknight dinners!  

this recipe

Why You’ll Love This Mashed Butternut Squash Recipe 

• Easy – There’s no need to peel the squash or spend hours chopping. Just roast, combine, and mash! You’ll have a flavorful side dish in about an hour with minimal effort. 
• Versatile – I kept this recipe on the sweeter, side, but you can easily mix and match different ingredients to suit your flavor preferences. 
• Delicious – Made with warm spices and sweet flavors, this butternut squash mash is such a delicious way to use up seasonal butternut squash.

More Delicious Mash Recipes

• Loaded Mashed Cauliflower
• Brown Butter Mashed Potatoes
• Brown Butter Mashed Sweet Potatoes
• Creamy Slow Cooker Garlic Mashed Potatoes
• Rosemary and White Cheddar Mashed Potatoes (Gluten-Free)
• Whole30 Loaded Mashed Potatoes

Ingredients 

Olive Oil: this is used to roast the squash, creating a caramelized effect. 

Butternut Squash: you’ll need a 3 to 4 pound squash for this recipe. you want to choose a butternut squash with an even beige or light orange color. If there are any green spots then the squash is not ripe yet. The squash should feel firm and heavy in your hand. The skin should be smooth and not wrinkly and there should not be any deep cuts or punctures in the skin. A few light scratches on the surface of the squash is totally normal!

Coconut Milk: make sure to use canned coconut milk, for the best flavor. Full-fat coconut milk will give the mash the creamiest texture and richest flavor! 

Maple Syrup: adds just a touch of sweetness. 

Vanilla Extract: a delicious addition that enhances the naturally sweet flavor. 

Herbs and Spices: you’ll need cinnamon, ground ginger, salt, and fresh thyme. 

Unsalted Butter: a little butter helps give the squash a delicious flavor.

Ingredient Substitutions and Additions 

• Coconut Milk – you can substitute the coconut milk with half and half if you prefer. 
• Maple Syrup – not a fan of maple syrup? Feel free to use honey or agave instead. 
• Butter – don’t want to use butter? You can easily swap it for ghee or your favorite vegan butter substitute.
• Spices – if you prefer a savory butternut squash mash, swap the ginger and cinnamon with a pinch of paprika, garlic powder, and onion powder.
• Cheese – omit the spices, and stir in parmesan cheese for a more savory, cheesy taste. 

How to Make the Best Mashed Butternut Squash Recipe 

Step One: Preheat the oven to 400 degrees, and line a baking sheet with parchment paper. 

Step Two: Use a sharp knife to slice the butternut squash in half lengthwise. Then, use a large spoon to remove the seeds. 

Step Three: Next, brush both halves of the squash with olive oil. Place them cut-side down on the prepared baking sheet. 

Step Four: Bake the squash for 30 to 45 minutes or until it is fork-tender. 

Step Five: Scoop out the flesh of the squash, and add it to a mixing bowl. Then, add the coconut milk, maple syrup, vanilla extract, cinnamon, ground ginger, and 3 tablespoons of butter. 

Step Six: Use a hand masher or potato masher to mash everything together until the squash is smooth and creamy. Add extra coconut milk if desired. 

Step Seven: Transfer the squash mixture to a serving dish. Sprinkle the mashed squash with cinnamon, and add the remaining tablespoon of melted butter and thyme before serving. Enjoy! 

Tips and Tricks 

1. Use pre-cut squash to save time. You can find bags of cubed squash in the refrigerated section of most local grocery stores. 
2. Use a potato masher if you prefer chunkier mashed butternut squash, and leave some thicker chunks of squash. 
3. Use a food processor with an “S” blade attachment to blend the squash and create a silky smooth consistency. 

Serving Suggestions

This mashed butternut squash recipe pairs wonderfully with a variety of main courses for everything from holiday dinners to weeknight meals. Some of my favorite pairing options include: 

• Slow Cooker Pulled Pork
• Simple Pan Seared Salmon
• Maple Honey Glazed Ham 
• Garlic Butter Steak Bites
• Citrus Herb Roasted Turkey Breast

How to Store and Reheat 

• Store leftovers in an airtight container in the fridge for up to 3 to 4 days. 
• Freeze mashed butternut squash in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to serve. 
• Reheat leftovers in a Dutch oven or pot on the stove over medium heat, or warm them in the microwave. Add an extra splash of coconut milk as needed to loosen the mash back up! 

More Reader Favorite Side Dish Recipes 

• Crispy Baked Potato Wedges with Chipotle-Lime Aioli
• How to Roast Butternut Squash
• Cauliflower Mac and Cheese
• Crispy Smashed Potatoes
• Butternut Squash Mac and Cheese
• Roasted Garlic Lemon Broccoli

I hope you give this Mashed Butternut Squash recipe a try! It’s so easy to make and is full of flavor and nutrients! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Print

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Jess Gaertner