Mashed butternut squash is a delicious and healthy side dish, perfect for the cooler months. In this recipe, roasted butternut squash gets mashed and seasoned to perfection. Even the pickiest of eaters will enjoy this seasonal side dish.

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I love all things squash. Whether it be butternut, acorn, spaghetti squash… It doesn’t matter. I’m in love.

My family doesn’t have the same affinity for squash as I do, but joke’s on them, because I’m the cook and I get to decide what to serve. Mwahahaha (yes, that was an evil laugh.)

But because I love my family, I don’t make them eat things they actively dislike. Instead, I get to experiment with how to change up recipes so they like foods they thought they didn’t.

Like squash.

Enter: this mashed butternut squash recipe.

They really aren’t fans of regular ol’ roasted butternut squash, but take that roasted squash, mash it, and add a few dashes of deliciousness to it, and voila: a once-hated food becomes a family favorite. I was told it was “so tasty!” Mwahahaha. I win again.

Back in the day, I hated using my oven for anything, let alone roasting. Why make something take so long when I can just “fry” it up in a frying pan? Past Amy, you were wrong.

Being a mom of two busy kids, I’ve grown to love baking dishes, because I can truly multitask. Bake a dish while cleaning up the kitchen, doing laundry, and breaking up fights. Dinner is ready in awhile, and there isn’t a ton of hands-on work.

Truly, it’s a beautiful thing. And you know what else is beautiful? Fall time and fall dishes.

Give me all the fall. There, I said it.

Tips For Making This Dish

Adjust this recipe depending on the size of your butternut squash. If you have a super large one or a small one, you may need to adjust the sweetness up or down.
Use whichever sweetener you prefer. For a healthier option, I like to chose an unrefined sweetener, like honey, maple syrup, or coconut sugar.
If the butter isn’t melting fast enough, you can either put it on the stove for a few minutes on medium/low heat, or put it in the microwave for a minute.
To make this dairy-free, use coconut oil rather than butter (or a butter replacement), and omit the cream.

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Tools you may need:

Potato masher

Measuring cups and spoons

Baking sheet (I love this stainless steel one)

Large spoon

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Parchment paper

What goes well with butternut squash?

Just about anything. This works great as a holiday side dish, or with just your weeknight dinner. Pair this with roasted turkey breast and rice for a yummy dinner.

Do I peel a butternut squash before roasting?

Yes! While you can eat the skin of a butternut squash, it doesn’t mash well, so peel it off. It just takes a few extra minutes to peel it using a vegetable peeler.

Should you roast or steam a butternut squash?

This is really up to you. Roasting it gives it more flavor and helps remove some of the moisture.

It also has less hands-on time, and you don’t have to watch it as closely, in my opinion.

How do you seed a butternut squash?

Slice the squash in half.

Using a large spoon, scoop the seeds out. I like to get a little bit of the flesh so it is easier to remove all the stringiness.

Toss the seeds, give them to your chickens, or rinse them and roast them. Yum.

Health Benefits Of Butternut Squash

Not only is butternut squash delicious, but it is packed full of nutrition. It contains fiber, potassium, vitamin A, magnesium, and much more.

It also contains beneficial antioxidants, like beta-carotene, which may help reduce the risk of asthma and certain types of cancer. Source

Mashed Butternut Squash Video Tutorial

How To Make Mashed Butternut Squash

Preheat oven to 400.
Peel butternut squash with a vegetable peeler.
Slice in half and scoop out seeds.
Chop in somewhat even sized pieces.
Place on a cookie sheet with parchment paper. I’m all about easy clean up these days.
Drizzle oil and sprinkle salt over.
Bake for 45 minutes to an hour, until fork tender and starting to brown.
Sometimes I’ll pop them under the broiler for a minute or two to add some more color. Totally optional.
Scoop squash pieces into a bowl or pot, and add butter, sweetener, and cinnamon.
Mash well until butter is melted. If its not melting enough, (and you put it into a pot) place it on the stove over medium heat until butter is melted.
Taste and determine if it is to your liking.
Add a touch of cream and serve. Totally optional, but super delicious.

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