Mashed Butternut Squash

This creamy mashed butternut squash is pure comfort food that families absolutely love, and it’s packed with healthy vitamins your body craves. Kids and adults alike will be asking for seconds of this naturally sweet side dish. The roasting process makes it incredibly flavorful without needing tons of added ingredients.

Recipe Details

Timing & Servings: Prep Time: 10 minutes, Additional Time: 45 minutes, Total Time: 55 minutes, Serves: 6 people, Yield: 3 cups.

Nutrition Profile: Nut-Free, Healthy Immunity, Soy-Free, High-Fiber, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 141 Calories, 6g Fat, 22g Carbs, 2g Protein.

Ingredients You’ll Need

Butternut squash: You’ll need 2 butternut squash, about 1 1/2 pounds each. Look for ones that feel heavy for their size and have smooth, tan skin.

Olive oil: Just 1 tablespoon is all you need to help the squash roast beautifully. Any good olive oil you have on hand works great.

Unsalted butter: 2 tablespoons cut into pieces adds that rich, creamy texture we all love. Cut it up ahead of time so it’s ready to go.

Salt: 1 teaspoon brings out all the natural sweetness of the squash. You can always adjust to taste later.

Ground allspice: Half a teaspoon gives this dish a warm, cozy flavor that screams fall comfort food.

Cayenne pepper: Just a tiny pinch adds a subtle kick that balances the sweetness perfectly.

How to Make Mashed Butternut Squash

Step 1: Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper for easy cleanup. Cut your butternut squash in half lengthwise and scoop out all the seeds.

Step 2: Rub the cut sides of the squash evenly with olive oil. Place them cut-side down on your prepared baking sheet. This helps them caramelize beautifully.

Step 3: Roast for 40 to 50 minutes until the flesh is very tender when you poke it with a fork. Let them cool for about 5 minutes so you can handle them safely.

Step 4: Scoop all the flesh from the squash skins and put it in your food processor. Toss those skins right in the compost or trash.

Step 5: Add the butter pieces, salt, allspice, and cayenne to the food processor. Process for about 1 minute until everything is smooth and creamy.

Easy and Quick Mashed Butternut Squash Version

Want to save some time? You can absolutely use pre-cut butternut squash from the store! Just grab about 3 cups of cubed butternut squash and roast it on a baking sheet for 25-30 minutes instead. It’ll cost a bit more but saves you the hassle of cutting up that tough squash yourself.

Serving Ideas

This mashed butternut squash makes the perfect side dish for any fall or winter meal. It pairs beautifully with roasted chicken, turkey, or even a simple grilled pork chop. You can also serve it as part of a complete vegetarian meal alongside some crusty bread and a fresh green salad.

Storage

Store any leftovers in the fridge for up to 4 days in a covered container. To reheat, just pop it in the microwave for 1-2 minutes, stirring halfway through. You can also reheat it on the stovetop over low heat, stirring frequently to prevent sticking.

Substitutions

No allspice? You can swap it for a pinch of cinnamon and nutmeg instead. If you want to make it dairy-free, just use vegan butter or a bit more olive oil. You can also try coconut oil for a subtle tropical twist that works surprisingly well with the squash.

Pro Tips

• Pick the right squash: Choose squash that feels heavy and has no soft spots or cracks.
• Roasting secret: Don’t skip putting them cut-side down – this helps concentrate the flavors.
• Texture tip: Want it less smooth? Just mash with a potato masher instead of using the food processor.
• Make ahead: This reheats beautifully, so feel free to make it a day or two before you need it.

FAQs

Can I make this ahead of time?

You bet! This mashed butternut squash actually tastes even better the next day. Just make it completely, let it cool, and store it in the fridge. Reheat gently when you’re ready to serve.

What if I don’t have a food processor?

No worries at all! You can mash it with a regular potato masher or even a large fork. It’ll have a more rustic texture, but it tastes just as delicious.

Can I freeze this recipe?

Sure! It freezes great for up to 3 months. Just thaw it overnight in the fridge and reheat gently. You might need to stir in a little extra butter or olive oil after thawing.

How do I know when the squash is done roasting?

The flesh should be completely tender when you poke it with a fork. If there’s any resistance, give it another 10 minutes in the oven.

I’d love to hear how this mashed butternut squash turns out for you! Did you try any fun variations or serve it with something special? Drop a comment and let me know – I always get excited hearing about your cooking adventures.