Sweet and savory, Mashed Butternut Squash recipe just might be your family’s new favorite side dish! This is an amazing recipe that only takes a few simple ingredients and is the perfect side dish for Corned Beef or delicious Bacon Wrapped Pork Tenderloin!
It’s SO easy to make, it’s no wonder it’s so popular! While butternut squash is a winter squash that grows on a vine, it can be found year-round at the supermarket. So no need to set this savory recipe aside till the colder months, enjoy it this summer!
For us, butternut squash is one of those veggies (like eggplant) that we don’t cook all that often. If you’re like me, you might wonder What to Do with Butternut Squash…
Butternut squash has a sweet, almost nutty flavor, kind of like a regular pumpkin and the seeds can be made the same way as roasted pumpkin seeds or saved to plant in the garden at springtime! Because of its mild flavor, butternut squash is also versatile roasted as a side vegetable, whipped up into a velvety butternut squash soup, or served cold like a salad! This recipe takes this sweet veggie and turns it into a simple side mash!
To Bake or To Steam?
Boiling/steaming butternut squash is the quicker method but it doesn’t have quite as much flavor. Baked Butternut Squash doesn’t absorb water and it caramelizes a bit adding another layer of flavor so that’s the method I use in this recipe. If you’re short on time, the squash can be cut into chunks and steamed about 15 minutes.
How to Cook Mashed Butternut Squash
Prep the Squash: Before cutting into the butternut squash, slice a very thin piece off the bottom (the widest part) and set it upright on a towel to keep it sturdy. Then cut it straight down the middle from the top with less worry! Once you have scooped the seeds out brush the inside with a portion of the melted butter and sprinkle with your choice of spices and brown sugar, if using.
Bake and Mash: Place butternut squash on a baking sheet, cut sides up, and bake until extra tender. When it’s done cooking and cool enough to handle, scoop out the flesh and place in a large mixing bowl! Mix the butternut squash to your desired consistency, slowly adding the cream and the remaining butter! Mmmm!
Before serving, season with salt and pepper. Or sprinkle with brown sugar for a final extra sweet touch!
This recipe is also easy to personalize to your taste! Mashed butternut squash with maple syrup will have a smoother texture than mashed butternut squash with brown sugar but both sweet and savory delicious! Did we mention irresistible too?!
More Side Dishes Sure to Delight!
- The BEST Mashed Potatoes – honestly the BEST
- Roasted Butternut Squash – try it roasted instead of mashed
- Scalloped Potatoes – cheesy goodness
- Easy Roasted Beets – great way to add color to any plate
- Sweet Potato Casserole – another deliciously sweet side dish
Mashed Butternut Squash
Ingredients
- 1 butternut squash 4-5lbs
- ⅓ cup butter divided, melted
- 2 tablespoons brown sugar optional
- ¼ teaspoon pumpkin pie spice or cinnamon
- salt & pepper to taste
- ¼ cup light cream
Instructions
- Preheat oven to 350°F.
- Cut butternut squash in half lengthwise and scoop out the seeds.
- Lightly brush the squash with melted butter (reserve the rest for mashing). Sprinkle with spices and brown sugar if using.
- Place on a baking sheet cut side up and bake 1 hour or until very tender.
- Scoop out the flesh and place in a large bowl.
- With a hand masher or an electric mixer on low, mix until smooth. Pour in cream and melted butter to taste. Season with salt & pepper and serve.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Looks Delicious! However butternut squash is technically a fruit
I made this as a test run for Thanksgiving and it was amazing!!! I used the pumpkin spice OMG game changer!!! Thank you.
my mom peeled & seeded squash cut into chucks & boiled it. then added brown sugar & butter, salt & pepper. I’m from MA maybe they do different. but we loved it. she also made squash pie!! similar to pumpkin
I make butternut squash by peeling, gutting and boil, then I drain add brown sugar and pumpkin pie spice. It gives it the perfect flavor!
I also do not add any cream or milk, no extra liquid. The squash will be fine on its own from the water it absorbed
Delicious, thanks for sharing Amanda!
LOVE this recipe! Just delicious! Thanks for sharing.
Delicious and simple side – esp with the addition of cumin seeds during roasting.
This recipe is delicious but can be made much easier. I make butternut squash dish for most holidays. Here’s how I do it.
Wash exterior of squash thoroughly, poke holes with tines of a fork…. all over the squash (allows squash to steam in its own juices). Remove stem. Try to rest squash sitting on bottom of squash. If not flat enough to stand upright, on its own, slice bottom so squash stands.
Put squash (upright) on paper plate. Microwave on high for 10 min. If squash flops over, it’s OK. Test with fork for doneness. If necessary, Microwave some more on each side. It’s done when fork can be inserted as easily as a done bake potato. Maximum time I have Microwaved is ~ 15-17 minutes.
Scoop out cooked flesh of squash into large bowl.. Discard seeds.. Combine flesh of squash with butter (how much depends on size of squash….. generally 1/2 stick butter for average squash. Mash till mixed well.
Then, add:
0.5-1.0 teaspoons (t) kosher salt
Freshly ground black pepper ~ 0.5 (t)
2-3 Tbsp of dry Sherry or Marsala wine.
1/4C brown sugar.
Mash all together. I use a simple potato masher to keep it simple & easy. Pour into a buttered 9″x9″square casserole dish. Cover dish. Can be heated for serving either in oven or microwave. Serve hot. I always prepare this dish 1-2 days ahead of time. Using microwave reduces cooking time substantially
I hope this helps to adjust folks’ time line.
Thanks for sharing your tips Kathy!
This did not work for me. It was mush at the seed end and not cooked at the stem end. It makes it very messy to then, cut and take the seeds out. I’m glad this method works for you. Maybe it’s my microwave or size of my squash. Happy Thanksgiving to you!
Sorry to hear that, Denise. You can follow our microwaving spaghetti squash instructions here. It should produce similar results with when done with a butternut squash. Happy Thanksgiving to you too!
I don’t have cream. What can I use as a substitute?
Milk with a little bit of butter will work.
I have a statement and a question. First: THANK YOU for this recipe! This was my solution to making perfect butternut squash all along. I just didn’t know it! I have to say that I ended up cooking it for 1-1/2 hours. It didn’t “feel” cooked when I stuck the fork in it after an hour. My questions are can you make this the night before (for convenience) and then reheat it the next day (Thanksgiving)? My oven can’t hold a turkey AND a squash. Temps aren’t the same and too much going on at the same time. Will it affect the taste because it’s perfect now? Wow. I’m SO happy I finally can make the squash without a lot of work. Thank you again!!
It should be just fine to reheat the next day in the microwave (or even to heat and keep warm in the slow cooker).
I cook mine in the pressure cooker for 6 minutes and its perfect to mash
My pressure cooker quit a few years ago……quite expensive so haven’t replaced but I sure do miss it!
I’m currently cooking a nice medium sized butter nut squash peel on with cinnamon, salt, pepper, and light cayenne pepper sprinkles on. When finished, I’ll taste to see if this helped or not. Yet, your recipe for mashing looks really good! I’ll see if the taste works out since I cooked it this way for easier peeling. Any suggestions?
You can find our butternut squash recipes here. Enjoy!
Can this be made and frozen?
Yes, this freezes well.
Can you make this butternut squash recipe 2 days ahead and add brown sugar, butter, cream when heating.
If so, how to best store for 2 days and what is best way to heat for how long. Micro?
Would like to make onMonday to serve on Wed?
Yes, making ahead would work perfectly. I would suggest mashing before you store it. Cool and cover tightly. To reheat you can do it on the stove top (medium heat, stirring occasionally) or in the microwave. Enjoy!
Is it possible to make this in a slow cooker? Would you just skip the baking part and put all the ingredients minis the cream in the slow cooker?
I think it would work just fine. I would suggest following a method similar to this Crock Pot Sweet Potato casserole.
I can always go to store but wanted to ask for first . I have heavy cream here already for mashed potatoes . I was wondering if I could use the heavy cream instead of light ?
Hi Constance, heavy cream should work fine. You may want to cut back on the butter if using heavy cream though.
I got cubed squash so I still do everything exactly the same ? I know that is probsbly a dumb question but this my very first thanksgiving cooking and eating squash lol
If your squash is cubed, I might suggest you steam it or boil it if you’d like to mash it. Be sure to drain any liquid before mashing so it isn’t watery.
A great option for cubed squash is to roast it, you can find my fave roasted butternut squash recipe here.
Thanks so much for this recipe. My mom made this all the time in fall and winter. I never knew how she made it. It was ready each time before I came home from school.
So happy we could share this with you Rene! Enjoy.