• Skip to main content
  • Skip to primary sidebar

Sungrown Kitchen logo

menu icon
go to homepage
  • Holiday
  • Garden
  • Recipes
  • About
  • Subscribe
  • social

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Holiday
    • Garden
    • Recipes
    • About
    • Subscribe
  • social

    • Facebook
    • Instagram
    • Pinterest
  • ×
    Sungrown Kitchen » Recipes » Side Dish

    Published: Nov 10, 2023 · Modified: Nov 22, 2023 by Meryl Downing Leave a Comment

    Mashed Butternut Squash

    7 shares
    • Share
    Jump to Recipe Print Recipe

    A bowl of Mashed Butternut Squash is a deliciously easy side dish, perfect for the holidays but simple enough for weeknights! With just 4 ingredients, this healthy vegetable is roasted to bring out its natural sweetness and mashes up super creamy!

    A white bowl of mashed butternut squash with butter and a wooden spoon.

    A gorgeous bowl of Mashed Butternut Squash is perfect on the Thanksgiving or any holiday table! If you want to take this recipe a step further, you can turn this basic mashed butternut squash into a Butternut Squash Casserole by baking it with a butter pecan topping!

    It's a stunning "something orange" but we also love Mashed Sweet Potatoes and these Roasted Sweet Potato Slices with Garlic Honey Butter!

    Simple buttered mashed butternut squash uses a little bit of brown sugar, but the real amazing flavor comes from the naturally sweet squash! That flavor is amplified when roasted, giving you a staple side dish that is huge on taste!

    Jump to:
    • Ingredients
    • Instructions
    • Chef Tips
    • What to Serve With
    • Recipe FAQs
    • More Favorite Side Dishes!
    • Mashed Butternut Squash

    Ingredients

    You'll be amazed at the flavor from just 4 ingredients! Butternut squash is healthy, and goes beautifully with lots of main dishes!

    Labeled ingredients for Mashed Butternut Squash.
    • Butternut Squash - Butternut squash can vary a lot in size, they have a long shelf-life right on your counter, and are most delicious when roasted!
    • Butter - Coating the cut side of the squash as it roasts, butter helps soften and caramelize while adding rich flavor to the finished dish. Dot the mashed squash with more butter to melt down as it's served!
    • Brown Sugar - Helping along the natural sweetness of the squash, just a sprinkle of brown sugar makes this vegetable turn sweet and savory. You could also substitute maple syrup or a drizzle of honey, or leave it out.
    • Salt - Salt is key to bringing out the flavors in all your ingredients.

    See recipe card for quantities.

    Instructions

    This dish is super simple because you don't have to peel or chop the butternut squash! Just roast it, scoop it from the peel, and mash it!

    A butternut squash cut open in half with the seed cavity removed.

    Step 1 - Wash your squash and cut it in half lengthwise. Scoop out the seeds with a portion scoop or spoon.

    Two halves of butternut squash on a sheet pan smeared with butter, brown sugar and salt.

    Step 2 - Smear 1 Tablespoon of butter on each cut side of the squash. Use your hands to coat all of it, including the cavity. Sprinkle evenly with brown sugar and salt.

    Two halves of roasted butternut squash on a sheet pan.

    Step 3 - Roast squash at 375°F for about 1 hour. This cooking time can really depend on the size of your squash and can take anywhere from 45 to 90 minutes or more. It's done when the neck is soft when squeezed.

    Roasted butternut squash scooped from the shell into a white bowl.

    Step 4 - Allow to cool slightly and scoop the flesh from the peel into a bowl. First scoop with a spoon and then scrape all of the squash from the peel.

    Mashing butternut squash in a bowl with a potato masher.

    Step 5 - Mash well with a potato masher.

    A white bowl of mashed butternut squash topped with pats of melting butter.

    Step 6 - Transfer to a serving bowl, smooth the top with a spoon, and top with 1 or 2 more Tablespoons of butter.

    Chef Tips

    • Make Ahead - This dish can be made ahead by roasting and mashing the squash and storing in the fridge a day in advance. Then spoon it into a baking dish, cover with foil, and warm in the oven at 350°. You can either serve it right in the baking dish or transfer to a bowl to dot with butter. You can keep it covered with tinfoil in a warm oven until ready to eat.
    • Storage and Freezer - Store leftover butternut squash in an airtight container in the fridge for up to 3 days or freeze it for up to 4 months.
    • Repurposing Leftovers - Mashed butternut squash is a great substitute for canned pumpkin and can be used in baking! You can use it fresh or freeze it in 1 cup portions to use later. Try it in these Pumpkin Waffles or Chocolate Pumpkin Muffins. You could also turn the leftovers into Butternut Squash Soup or Butternut Squash Ravioli.
    • Different Types of Winter Squash - This basic recipe will work for any type of winter squash including acorn squash, honeynut squash, kabocha squash, buttercup squash, or pumpkin. The cooking method is the same, but the roasting time will vary depending on the size of the squash.
    • How to cut a squash in half - Cutting a squash in half can seem tricky! Use a non-slip cutting board and a sharp chef knife. Press the point of the knife into the neck (top part) of the squash. Press your left hand flat over the blade while pushing down the handle with your right hand. Apply pressure until you are all the way through the squash. If you don't get the 2 halves quite equal, don't worry, one may just need to roast a little longer than the other.
    • Number of Servings - A regular sized squash can feed about 6 to 8 people if it is the main side dish. For the holidays when you have a bunch of sides, it can serve 10 to 12. You can easily roast 2 squash on the same pan if serving a larger party.

    What to Serve With

    • Main Course - This sweet mashed butternut squash pairs well with almost any main dish including turkey, ham, beef, chicken or pot roast. Perfect for the holidays or great with a Whole Roasted Chicken or Simple Roasted Salmon.
    • Holiday Sides - Round out your holiday side dish menu with Rosemary Garlic Mashed Potatoes, Cranberry Herb Bread Stuffing, and Broccoli Au Gratin.
    A bowl of mashed butternut squash topped with butter on a wicker mat with sage leaves.

    Recipe FAQs

    How do I know when butternut squash is done roasting?

    Roast butternut squash halves in the oven on a sheet pan at 375°F. The amount of time will really depend on the size of the squash which can vary a lot. A regular sized squash should take about 1 hour to soften while a large squash could take over 90 minutes. You'll know it's done by squeezing the neck part of the squash with tongs or your fingers, careful it's hot! If it's soft when squeezed, it's done. If you aren't sure, keep cooking it. You can't really overcook it unless it's burning!

    What can I substitute for the brown sugar?

    If you are trying to eat less sugar, you can use less than 1 Tablespoon of brown sugar, substitute honey or maple syrup, or omit the brown sugar completely.

    Is Mashed Butternut Squash gluten-free?

    Yes! Mashed Butternut Squash is a great gluten-free side dish, especially for the holidays. Everyone will love it, whether they eat gluten-free or not!

    More Favorite Side Dishes!

    • Roasted sweet potato slices in garlic honey butter with fresh thyme.
      Roasted Sweet Potato Slices in Garlic Honey Butter
    • A bowl of buttery maple mashed sweet potatoes.
      Mashed Sweet Potatoes
    • Roasted Butternut Squash with cranberries and pecans and garnished with fresh sage.
      Maple Roasted Butternut Squash with Cranberries and Pecans
    • A white baking dish of butternut squash casserole with pecan brown sugar topping.
      Butternut Squash Casserole with Butter Pecan Topping

    If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!

    Follow Sungrown Kitchen on Pinterest, Instagram, and Facebook for loads of garden recipes! Be sure to Subscribe Here for new recipes delivered straight to your inbox!

    A bowl of orange mashed butternut squash with butter.

    Mashed Butternut Squash

    A bowl of Mashed Butternut Squash is a deliciously easy side dish, perfect for the holidays but simple enough for weeknights! With just 4 ingredients, this healthy vegetable is roasted to bring out its natural sweetness and mashes up super creamy!

    Hit the stars to rate this recipe!

    No ratings yet
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 8
    Calories: 98kcal
    Author: Meryl Downing
    Prevent your screen from going dark

    Ingredients

    • 1 butternut squash
    • 4 Tablespoons butter divided
    • 1 Tablespoon brown sugar
    • ½ teaspoon kosher salt

    Instructions

    • Wash the squash and cut it in half lengthwise. Scoop out the seeds with a portion scoop or spoon.
    • Place on a baking sheet and smear each half of the squash with 1 Tablespoon of butter. Sprinkle evenly with salt and brown sugar.
    • Roast at 375℉ for about 1 hour. Roasting time can vary depending on the size of the squash, anywhere from 45 to 90 minutes or more. You'll know it's done when the neck is soft when squeezed with tongs.
    • Scoop the squash out of the peel and into a bowl. Mash with a potato masher and transfer to a serving bowl. Smooth the top a bit and dot with the remaining 2 Tablespoons of butter.

    Notes

    • Make Ahead - You can roast and mash your squash a day in advance.  Then just warm in the oven in a baking dish, give it a stir to make sure it's hot, and dot the top with butter.  
    • Leftover Butternut Squash can be refrigerated or frozen and can be used in place of canned pumpkin for baking.  Try it in Chocolate Pumpkin Muffins or Pumpkin Waffles.  
    • Butter Amount - Use as much or as little butter as you like.  You'll need some butter when roasting, but then can add whatever amount you prefer when you are mashing and to garnish the top.

    Nutrition

    Calories: 98kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 195mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10141IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 1mg
    Did You Make This Recipe?Rate this recipe by clicking the stars, or leave a comment below, I'd love to hear how it turned out! Follow me on Pinterest at @sungrownkitchen to browse and save all the garden recipes!

    More Fresh Garden Side Dish Recipes

    • A baking dish of maple pecan sweet potato casserole served with a spoon.
      Sweet Potato Casserole with Maple Pecan Topping
    • Bread stuffing with cranberry, apple, sage and thyme leaves.
      Cranberry Herb Bread Stuffing
    • A white baking dish of broccoli au gratin with a wooden spoon.
      Broccoli Au Gratin
    • Cucumber Melon Salad with feta and basil.
      Cucumber Melon Salad with Feta and Basil

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture

    Welcome to Sungrown Kitchen!

    Hey guys!  I'm Meryl, chef, gardener, and mother of two little Minnesotans.  The Sungrown Kitchen combines two of my favorite things that naturally go hand in hand...cooking and gardening (read more)

    Subscribe

    Holiday Recipes

    • Roasted sweet potato slices in garlic honey butter with fresh thyme.
      Roasted Sweet Potato Slices in Garlic Honey Butter
    • Pear Blue Cheese Salad with Glazed Honey Walnuts.
      Pear & Blue Cheese Salad with Glazed Honey Walnuts
    • A wedge of brie with fruit honey and nut topping.
      Honey Nut Brie Appetizer
    • A bowl of orange mashed butternut squash with butter.
      Mashed Butternut Squash

    Cozy Winter Recipes

    • Simply Perfect Beef Roast with Mashed Potatoes Carrots and Green Beans.
      Simply Perfect Beef Roast
    • A white baking dish of chicken veggie pot pie with a flakey crust and a wooden spoon breaking into the filling.
      Chicken Veggie Pot Pie
    • Italian Beef Sandwiches with provolone cheese and giardiniera.
      Italian Beef Sandwiches with Giardiniera - Slow Cooker
    • Homemade oven baked meatballs in marinara sauce over spaghetti.
      Grandpa's Spaghetti & Meatballs

    Soup Recipes

    • Pot of Beef Cabbage Soup.
      Beef Cabbage Soup
    • Two white bowls of maple roasted butternut squash soup.
      Maple Roasted Butternut Squash Carrot Soup
    • Creamy split pea soup with ham in a blue Dutch oven soup pot with a wooden spoon.
      Split Pea Soup with Ham
    • A bowl of Southwest Chicken Chili made in a Crock Pot with toppings.
      Southwest Chicken Chili - Slow Cooker
    • A pot of Pasta Fagioli Soup in a rich red tomato broth with beef, veggies, beans and pasta.
      Pasta Fagioli Soup
    • Creamy cauliflower white bean soup with fresh rosemary sprigs and topped with croutons and crispy prosciutto.
      Creamy Cauliflower White Bean Soup with Crispy Prosciutto and Croutons
    • Creamy Tomato White Bean Soup in a bowl topped with Parmesan cheese and basil with grilled cheese.
      Creamy Tomato Soup with White Beans
    • Creamy broccoli and zucchini soup with shredded cheddar cheese.
      Cheesy Broccoli Zucchini Soup
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    Resources

    • Privacy Policy
    • Accessibility Policy

    Contact

    • About
    • Subscribe to the newsletter

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2023 Sungrown Kitchen