Mashed Butternut Squash is an easy side dish recipe that goes with all kinds of main dishes like beef, pork, and chicken. The squash has a natural sweetness that is so delicious when you combine it with butter, garlic, and Parmesan cheese.
I think what I like best about mashed butternut squash recipes is that they have the same texture as mashed potatoes, but it’s not nearly as heavy or starchy. Plus, just like mashed potatoes, it’s easy to make and a side dish that is great for regular dinners or holiday dinners.
If you’ve never had butternut squash, it’s a type of squash that is often associated with the colder months because it’s technically in season during the winter. The nice thing is that you can usually find it all year at the grocery store.
The first time you prepare butternut squash, it might seem a little intimidating because it has an odd shape. With a sharp knife and a few tips, you can quickly prep it for this dish. It’s worth trying because the flavor is excellent. Roasted mashed butternut squash has a delicious natural sweetness. Mash it up with garlic, butter, and some cheese, and you will love it.
Table of Contents
Ingredients for the Mash
- Butternut squash
- Olive oil
- Softened unsalted butter
- Grated Parmesan cheese
- Minced garlic
- Salt and pepper
- Cooking spray
- Chopped parsley for garnish
How to Cube a Butternut Squash
- First, use a sharp vegetable peeler to peel the squash.
- Carefully slice the squash in half lengthwise, so you have two pieces.
- Use a spoon to scoop out the seeds and discard them.
- Cut each half into cubes that are 1-inch big.
How to Make Mashed Butternut Squash
Line a baking sheet with foil and coat it with cooking spray. Preheat the oven to 400°F.
Place the cubed squash in a large bowl with the oil, salt, and pepper. Mix so the cubes are coated evenly. Spread the cubes in an even layer on the prepared baking sheet.
Roast the squash for 20 to 30 minutes at 400°F. Turn the cubes every ten minutes, so they caramelize evenly. The squash is done when it’s fork-tender.
When it’s done, transfer the roasted squash to a large bowl and add the butter. Stir until the butter has melted, and then, using a masher, mash the squash. If you want a really smooth mash, use a hand mixer.
Add the garlic and grated cheese and mix to combine. Give it a taste and add more salt and pepper, if needed. Garnish with the parsley and serve.
FAQs
What does mashed butternut squash go with? I think it goes with all kinds of main dishes. Pretty much anything you like with mashed potatoes will go with this dish, too. We love it with grilled steaks, pork chops, baked chicken, and roast turkey.
Can you make it ahead? You can roast the squash up to two days in advance and keep it in the refrigerator. When you’re ready to serve it, reheat it in the microwave and mash it with the butter and other ingredients.
How long do leftovers keep? Leftover mash will keep for three to four days in the refrigerator.
Can you use frozen butternut squash? You can, and you can roast it just like fresh squash. The only difference will be that it may not get as caramelized since frozen squash has more moisture.
Once you know how to cook butternut squash mash, you might find yourself wanting it as a side dish more often than not! The subtle sweetness and flavors from the garlic and cheese make this one of my favorite easy side dish recipes. I hope you give it a try!
Other Side Dishes You’ll Enjoy
Mashed Butternut Squash Recipe
Ingredients
- 1 Butternut Squash
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter softened
- ¼ cup parmesan cheese grated
- 2 cloves garlic minced
- Salt and pepper to taste
- Cooking spray
- Parsley to garnish
Instructions
- Preheat oven to 400° F. Line a large cookie sheet with aluminum foil and spray with cooking spray.
- Using a sharp peeler, peel the skin off the squash. Cut squash in half long ways and remove all seeds. A spoon works well. Cut squash into 1 inch cubes
- In a large bowl combine oil, salt and pepper. Add squash and mix well.
- Place squash on the cookie sheet in an even layer. Roast for 20-30 minutes until the squash is for tender. Turn the squash every 10 minutes to cook evenly.
- Place squash in a large bowl and stir in butter until melted. Using a masher, mash the squash to a smooth consistence (for really smooth squash use a blender). Add garlic, parmesan cheese and salt and pepper if needed. Stir well
- Garnish with parsley and serve.
Recipe Nutrition
The subtle sweetness of Mashed Butternut Squash and flavors from the garlic and cheese make this one of my favorite easy side dish recipes.