Mashed Butternut Squash

This mashed butternut squash recipe is a standout side dish! Roast the squash and mash with Parmesan and sage for a lusciously sweet side.

Here’s a fantastic side dish that’s about as quintessentially cozy as they come: Mashed Butternut Squash! This puree is so much more exciting than plain old mashed potatoes. The flavor is bold and sweet, with a nutty undertone. With some butter, Parmesan cheese and sage, it makes the flavor sing! Pair it with a savory protein and it adds a pop of sweet to every bite. It’s ideal for any fall or winter occasion, from Thanksgiving to dinner parties.

How to make mashed butternut squash

Mashed butternut squash is similar to mashed potatoes, but uses squash instead. But unlike potatoes, it’s got developed, sweet flavor and is a fantastic contrast to savory items on your plate. The best way to cook the squash before mashing is to bake it whole! Here are the basic steps for making this tasty mash:

Bake a whole butternut squash: Bake the squash at 400 degrees, sliced in half and brushed with olive oil, until fork tender, about 45 minutes.
Scoop out the flesh: Scoop out the flesh out of the skin with a fork. Make sure to scrape off any bright orange stringy bits before using it.
Mash: Place the flesh in a large bowl. Add butter, dried sage and Parmesan cheese and mash with a potato masher until it’s smooth.

A shortcut: boil the squash

The nice thing about roasting a whole butternut squash? You can avoid the peeling and cutting process. It can take quite a while to wrangle this unusual-shaped squash (trust us!). But if you’re willing to do that, you can make mashed butternut squash by boiling the squash instead.

Go to Boiled Butternut Squash and follow the method there. You’ll peel and chop the squash, but it takes only 5 minutes to boil! The flavor is not as developed as roasting, but it’s still tasty. One tip: you’ll want to make sure to add salt and pepper before mashing, since you didn’t add any during the cooking process.

Step it up: make butternut squash puree

Want to make this mashed butternut squash taste even better? Make it into a puree! Technically this makes it butternut squash puree, but it’s absolutely worth trying. Why?

The puree has an even lighter, fluffier texture that’s lusciously smooth. When you taste them back to back, the puree tastes more refined: like restaurant quality!
All you have to do? Give it a quick whiz in a food processor. Use the same ingredients and quantities, just food process it. It’s so light and fluffy, you won’t be able to put down your fork.

Vegan variation

Want to make this mashed butternut squash into a vegan recipe? Easy: here’s what to do:

Butter: Substitute vegan butter or refined coconut oil
Parmesan: Omit and replace with ⅛ teaspoon garlic powder, 2 pinches salt and if desired, nutritional yeast for more savory flavor

How to serve mashed butternut squash

Mashed butternut squash is an ideal side dish for any fall or winter meal. It’s even more impressive with a savory protein served on top, so you can enjoy bites with both. Here are a few ways you could serve it:

With roasted chicken or turkey (like Thanksgiving)
Seared ahi tuna slices
Seared scallops
Sautéed shrimp
Roasted pork
Stuffed mushrooms

More butternut squash recipes

When it comes to fall and winter recipes, butternut squash is king! Here are a few more tasty squash recipes to try:

Try stunning Butternut Squash Lasagna with Sage or Creamy Butternut Squash Risotto
Roast up a Perfect Baked Butternut Squash or Roasted Butternut Squash
Go for Curried Butternut Squash Soup or Butternut Squash Soup
Make a cozy Butternut Squash Curry

Butternut Squash Lasagna with Sage

Butternut Squash Curry

Roasted Butternut Squash

Best Butternut Squash Soup