This mashed butternut squash is creamy and sweet, making it a cozy side dish for any meal. It’s super easy to make and packed with nutrients!
Whenever I make this, I think, “Why didn’t I make this sooner?” It’s perfect with a sprinkle of cinnamon or a drizzle of maple syrup to take it up a notch! 😊
What I love most is how simple it is—just roast, mash, and enjoy! It pairs wonderfully with everything from turkey to a veggie stir-fry. Yum!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish. Choose a medium squash, around 2 to 3 pounds. If butternut isn’t available, you can use pumpkin or sweet potatoes for a different flavor and texture.
Unsalted Butter: I always use unsalted butter for better control over the saltiness. If you want a dairy-free version, coconut oil or vegan butter are great alternatives.
Heavy Cream or Milk: This helps achieve a creamy consistency. You can swap it with almond milk or oat milk for a lighter or dairy-free option.
Ground Nutmeg: This optional ingredient adds warmth and depth to the flavor. If you don’t have nutmeg, cinnamon works nicely as well!
How Can I Get the Perfect Texture for My Mashed Butternut Squash?
The texture of your mashed butternut squash can make or break the dish, so here are some tips:
- Roast the squash until it’s very tender; this will make mashing much easier.
- If you prefer a lump-free texture, using an immersion blender gives a creamy finish. Just be careful not to overblend!
- Start with less cream or milk, then add more as needed to achieve your desired consistency.
- Don’t forget to adjust your seasoning after mashing! Each squash can have a different level of sweetness.
Mashed Butternut Squash
Ingredients You’ll Need:
- 1 medium butternut squash (about 2 to 3 pounds)
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream or whole milk (adjust for desired creaminess)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- Fresh rosemary sprigs for garnish (optional)
- Olive oil for drizzling (optional)
How Much Time Will You Need?
This delicious mashed butternut squash takes about 15-20 minutes of preparation time with an additional 45-50 minutes for roasting. So, in about an hour, you’ll have a creamy and delightful side dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This high temperature will help roast the butternut squash perfectly.
2. Prepare the Squash:
Using a sharp knife, carefully cut the butternut squash in half lengthwise. Scoop out the seeds with a spoon. Be gentle as you don’t want to break the skin!
3. Roast the Squash:
Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil. This helps with easy cleanup! Roast in the oven for about 45-50 minutes, or until the flesh is very tender and can be pierced easily with a fork.
4. Scoop and Combine:
Once the squash is roasted, take it out of the oven and let it cool slightly. Then, scoop the soft flesh into a large mixing bowl.
5. Add Flavors:
Add the butter, heavy cream (or milk), salt, pepper, and nutmeg (if using) to the bowl with the squash. The butter will melt in, adding richness!
6. Mash It Up:
Grab a potato masher and mash the squash until it’s smooth. If you like it super creamy, feel free to use an immersion blender for a silky texture!
7. Taste and Adjust:
Always taste your mashed butternut squash before serving! Adjust the seasoning with more salt or pepper to suit your palate.
8. Serve and Enjoy:
Transfer the mashed butternut squash to a serving bowl. For an extra touch, drizzle a little olive oil on top and garnish with fresh rosemary sprigs if you’d like. Serve warm and enjoy your deliciously creamy side dish!
This mashed butternut squash is not only creamy and smooth but also has a lovely sweetness paired with savory flavors. It’s a perfect accompaniment to roasted meats, poultry, or even a vegetarian feast. Enjoy!
Can I Use Frozen Butternut Squash Instead?
Yes, you can certainly use frozen butternut squash! Just make sure to thaw it completely before mashing. You can either thaw it overnight in the fridge or quickly microwave it. Drain any excess water after thawing to prevent a watery mash.
Can I Omit the Cream?
Absolutely! If you prefer a lighter version, feel free to omit the cream or milk. You can replace it with vegetable broth for flavor or just add a bit more butter for richness without the creaminess.
How Do I Store Leftovers?
To store any leftovers, place them in an airtight container and refrigerate for up to 3 days. When you’re ready to eat, reheat in the microwave or on the stovetop, adding a splash of milk or cream to restore creaminess if needed.
Can I Make This Mashed Butternut Squash Vegan?
Yes! To make this recipe vegan, simply use plant-based butter and substitute the heavy cream with a non-dairy milk such as almond, oat, or coconut milk. It will still be delicious!
