This creamy mashed butternut squash is a warm and cozy side dish. It’s smooth, sweet, and perfect for chilly days. Plus, it’s super easy to make—just boil, mash, and mix!
I love how vibrant it looks on my dinner table. Sometimes, I add a sprinkle of cinnamon for a little fun twist. Have you tried that? You’ll want to make this again and again!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish, offering natural sweetness and a creamy texture. If butternut squash isn’t available, you can substitute with other winter squashes like acorn squash or even pumpkin puree for a different taste.
Butter: Unsalted butter contributes richness. If you prefer a dairy-free option, try using vegan butter or olive oil to achieve similar results without dairy.
Milk/Cream: Whole milk gives a rich consistency, but you can use almond milk or coconut milk for a lighter or dairy-free alternative. Adjust the amount based on how creamy you want the mash.
Fresh Rosemary: This herb adds fantastic flavor. If you don’t have fresh rosemary, dried rosemary works too! Alternatively, sage or thyme can be nice substitutes for a different herb profile.
How Do I Get a Perfectly Smooth Texture?
Mashing butternut squash can be simple, but you want that silky texture! Here’s how:
- Once the squash is roasted and cooled, scoop the flesh into a bowl. A potato masher gives a rustic texture, while a food processor can make it ultra-smooth.
- Gradually stir in your milk or cream. This helps you control the consistency. Start with less and add more as needed.
- For an even creamier finish, blend it a bit in the food processor after adding your liquids.
- Don’t forget to taste! Adjust the seasoning with salt and pepper to really bring out the flavors.
Follow these tips, and you’ll have a wonderfully creamy and delicious mashed butternut squash every time!
Delicious Mashed Butternut Squash
Ingredients You’ll Need:
For the Mashed Butternut Squash:
- 1 medium butternut squash (about 2 to 3 pounds)
- 2 tablespoons unsalted butter
- 1/4 cup whole milk or heavy cream (adjust for desired creaminess)
- Salt to taste
- Freshly ground black pepper to taste
For Optional Add-Ons:
- 1 teaspoon fresh rosemary, finely chopped (for garnish and flavor)
- 1/4 teaspoon ground nutmeg (optional for added warmth)
- Olive oil for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 40-50 minutes for roasting in the oven, so you’ll have delicious mashed butternut squash ready in less than an hour or so. Perfect for a cozy dinner or holiday gathering!
Step-by-Step Instructions:
1. Prepare the Squash:
Start by preheating your oven to 400°F (200°C). Carefully cut the butternut squash in half lengthwise and scoop out the seeds from the center using a spoon. This is the part that takes a bit of muscle, so be careful!
2. Roast the Squash:
Once the squash is ready, place the halves cut side down on a baking sheet lined with parchment paper or foil. This helps with cleanup later and keeps the squash from sticking. Roast it in the oven for about 40-50 minutes, or until the flesh is really soft when you pierce it with a fork.
3. Scoop and Mash:
After the squash is roasted, take it out and let it cool a little so you can handle it. Scoop out the tender flesh into a large bowl. If you’re feeling adventurous, you can use a food processor to make it super smooth; otherwise, a potato masher or fork works just fine!
4. Add Butter and Creaminess:
Now, add the butter to the warm squash and mash it together. Gradually stir in the milk or cream until you get the consistency you like—thicker or creamier, it’s up to you!
5. Season to Perfection:
Time to flavor it up! Sprinkle in some salt, freshly ground black pepper, and if you’re using it, the ground nutmeg. Mix it all together until well combined.
6. Finish and Serve:
Transfer the mashed squash to a beautiful serving bowl. For a lovely touch, drizzle a little olive oil on top, sprinkle with the chopped rosemary, and maybe add a pat of butter if you’re feeling indulgent.
Serve this warm, and watch how it beautifully complements roasted meats or stands out on your holiday table. Enjoy this cozy, velvety delight!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can use frozen butternut squash! Just make sure to thaw it completely before mashing. You can do this by placing it in the fridge overnight or using a microwave. Once thawed, proceed with the recipe as usual.
Can I Prepare This Dish in Advance?
Absolutely! You can prepare the mashed butternut squash ahead of time. Simply make it, let it cool, then store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave, adding a bit of extra milk or butter if it seems too thick.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze mashed butternut squash! Just make sure to place it in a freezer-safe container and it will keep for up to 3 months. Thaw in the fridge before reheating.
Can I Add Other Flavors or Ingredients?
Definitely! Feel free to get creative. You can add garlic for an extra savory punch, or even mix in some grated cheese for creaminess and flavor. Herbs like thyme or sage also work wonderful if you’re looking to switch things up!
