Mashed Butternut Squash
This Mashed Butternut Squash recipe is creamy, comforting, and incredibly easy to make. It's a naturally sweet and healthy side dish, perfect for holiday dinners or a simple weeknight meal that the whole family will love.
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.