Mashed Butternut Squash
Oh, there is just something so cozy about a warm bowl of mashed veggies, isn’t there? When the leaves start to turn, I always get a craving for comfort food.
This mashed butternut squash is like a warm hug in a bowl. It’s a fun and yummy change from regular mashed potatoes. It’s sweet, creamy, and so simple to whip up.
You are going to fall head over heels for this recipe. It’s the perfect side dish for a quiet weeknight or a big family dinner!
Why You’ll Love Mashed Butternut Squash
This dish is sunshine on a spoon! It’s simple, delicious, and sure to become a new favorite at your table.
- So Easy to Make: You just boil, drain, and mash. It’s that simple!
- A Healthy Choice: It’s packed with good-for-you stuff and feels light.
- Kid-Friendly Flavor: The natural sweetness is a total hit with the little ones.
- Perfect for Holidays: It looks so pretty and tastes even better. A real crowd-pleaser!
If you love mashed dishes as much as I do, check out my Roasted Garlic Mashed Potatoes and my Healthy Mashed Sweet Potatoes!
Ingredients You’ll Need
You only need a handful of simple things for this recipe. For the exact amounts, just take a peek at the recipe card below!
- Butternut squash: I use a whole squash and cut it into cubes.
- Cloves garlic: You will want these peeled and sliced in half for amazing flavor.
- Unsalted butter: Make sure your butter is soft so it can melt right in.
- Olive oil: I always reach for a good quality extra virgin olive oil.
- Sea salt: You can add a little or a lot, just how you like.
- Black pepper: Freshly cracked pepper adds a little kick that I just love.
- Fresh chives: These are optional, but they make your dish look so pretty.
How to Make Mashed Butternut Squash
Making this dish is as easy as pie! Just follow these simple steps, and you’ll have a bowl of creamy, dreamy squash in no time.
Step 1: Boil the Squash and Garlic
- First, put 2 pounds of cubed butternut squash and 4 peeled garlic cloves into your large pot. Cover them with water and add a little salt. Turn the heat up and bring it all to a boil.
- Let it cook for about 15-20 minutes. You’ll know it’s ready when the squash is super soft if you poke it with a fork.
Step 2: Drain Well
- Now, carefully pour the squash and garlic into your colander in the sink. Let it sit for a minute or two to let all the steam escape.
- This is my secret trick! It helps get rid of extra water so your mash isn’t soupy. Don’t skip this step!
Step 3: Mash and Mix
- Put the drained squash and garlic back into the warm pot. Add 4 tablespoons of soft, unsalted butter, 1 tablespoon of olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Now for the fun part!
- Use your immersion blender to whip it all together until it’s perfectly smooth and creamy.
Step 4: Serve and ENJOY!
- Give your mashed squash a little taste. Does it need more salt? Add it now! Then, scoop that yummy mash into a serving bowl.
- I love to sprinkle some fresh chives on top for a pop of color. Serve it up warm and watch everyone ask for seconds.
Tips for the Best Mashed Butternut Squash
Want to make the BEST squash ever? Here are a few of my favorite little tricks that will knock your socks off.
- Drain it Well: Seriously, let the squash steam dry for a minute. No one likes watery mash!
- Use an Immersion Blender: This is my secret weapon for getting that perfectly smooth, whipped texture.
- Don’t Overboil: Cook the squash until it’s just fork-tender. If it gets too mushy, it loses flavor.
- Taste and Season: Always give it a taste at the end. You might want a little more salt or pepper.
- Warm Your Butter: Using softened or melted butter helps it mix in evenly and quickly.
Variations and Substitutions
Feel like mixing things up? It’s so easy to add your own special touch to this wonderful recipe.
- Add Some Spice: A tiny pinch of nutmeg or cinnamon makes it feel extra warm and cozy.
- Make it Cheesy: Stir in a little bit of grated Parmesan cheese for a savory, nutty flavor.
- Herb it Up: Fresh sage or thyme tastes amazing with squash. Just chop them up and stir them in.
- A Little Sweetness: If you like it sweeter, a small drizzle of maple syrup is just divine.
- Make it Vegan: It’s easy! Just use your favorite vegan butter or a little extra olive oil instead.
Make-Ahead and Storage Tips
This dish is a lifesaver for busy days or holiday planning. You can make it up to 3 days ahead of time, which is great!
Just let it cool completely and store it in a container with a tight lid in the fridge. When you’re ready to serve, you can warm it up in the microwave or in a pot on the stove.
If it seems a little thick, just stir in a splash of milk or broth to make it creamy again. It’s as simple as that!
Recipe FAQs
Can I use frozen butternut squash?
Definitely! Just cook it according to the package directions and then follow the recipe as written. It’s a great time-saver.
How do I make this vegan?
Easy peasy! Just swap the unsalted butter for your favorite plant-based butter or add a bit more olive oil.
What can I use instead of an immersion blender?
No problem! You can use a regular potato masher for a more rustic texture or a food processor for a super smooth mash.
What to serve with mashed butternut squash?
It’s wonderful with roast chicken, turkey, or pork chops. It makes any main course feel special.
Is this recipe gluten-free?
Yes, it is! All the ingredients in this recipe are naturally gluten-free.
How long will this last in the fridge?
You can store it in an airtight container in the fridge for up to 3 to 4 days.
Can I freeze the leftovers?
You bet! It freezes really well. Store it in a freezer-safe container for up to 3 months.
Why is my mash watery?
This usually happens if the squash isn’t drained well enough. Be sure to let it steam dry for a minute!
Can I add other root vegetables?
Of course! Carrots or sweet potatoes would be a delicious addition. Just boil them with the squash.
Mashed Butternut Squash
Ingredients
- 2 pounds butternut squash (peeled and cut into 1 1/2-inch cubes)
- 4 cloves garlic peeled
- 4 tablespoons unsalted butter (softened)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 tablespoon fresh chives chopped, for garnish (optional)
Instructions
- Boil squash: Place the cubed butternut squash and peeled garlic cloves in a large pot and cover with water and a pinch of salt. Bring to a boil and cook for 15-20 minutes, until the squash is very tender.
- Drain well: Carefully pour the squash and garlic into a colander to drain all the water. Let it sit for a minute to allow extra steam to escape so your mash isn't watery.
- Mash and mix: Return the squash and garlic to the pot. Add softened butter, olive oil, salt, and pepper.
- Blend until smooth: Use an immersion blender to blend everything together until it is completely smooth and creamy. You can also use a potato masher for a chunkier texture if you prefer.
- Serve warm: Taste the mash and add more salt if needed. Serve it immediately in a warm bowl, garnished with fresh chives for a pop of color and flavor.
Notes
- Make sure to drain the squash really well to avoid a watery mash.
- An immersion blender gives you the creamiest and smoothest results.
- Feel free to add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This dish can be made up to 3 days ahead of time for easy meal prep.
