Mashed Butternut Squash

Easy to make, this Mashed Butternut Squash is the perfect winter side dish. It's wonderful served with simple main dishes like chicken or pork chops. But it's also great to add to your Thanksgiving or Christmas dinner table. Keep it super simple by adding a touch of butter and cream, or try my variations with some garlic and rosemary or sage.

Prep Time20

Cook Time40

Total Time1

Author : Kari Peters

Cuisine: American

Servings:

Calories: 288kcal

Ingredients

3 pounds butternut squash 1 small squash
1 tsp olive oil or avocado oil
4 tbsp salted butter
2 tbsp heavy cream up to 4 tbsp for a softer mash
1/4 tsp sea salt more or less to taste
1/4 tsp black pepper

Instructions

Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Slice off the stem end of the butternut squash, then cut it in in half lengthwise. Scoop out the seeds, then lightly brush the surface of the butternut with the olive oil
Place the butternut squash on the baking sheet, face up lets more moisture out, and bake until tender, about 35-40 minutes.
When the butternut squash is almost done, melt the butter in a small saucepan over low heat, then add the heavy cream.
When the squash is done, remove it from the oven and carefully scoop out the butternut squash from the skin. I hold the squash with an oven mitt.
Place the cooked squash in a bowl or a food processor, add the butter/cream mixture, and mash until smooth. If you mash by hand, there will be some lumps.
Season to taste with sea salt and pepper and serve immediately.

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Notes

Variation: cook 1 clove minced garlic and 1 tbsp of chopped fresh rosemary or sage in the butter over very low heat for 2-3 minutes to take the edge off the garlic. Add the cream and return to a simmer before adding the mixture to the food processor with the roasted butternut squash. Use 1 tsp chopped fresh rosemary or sage for a subtle herb flavor.

Nutrition