Mashed Butternut Squash, with hints of butter and cinnamon, is a stand out side dish, especially with holiday. meals. You only need a handful of ingredients and a few minutes of prep time to make this easy recipe. It pairs perfectly with ham or turkey, and can be sweetened with brown sugar or maple syrup if desired. With it’s sweet nutty taste, your friends and family will love this dish.
Reasons You’ll Love This Recipe
- It’s mellow, sweet and nutty flavor are a hit even with picky eaters.
- Pair it with turkey, ham or almost any many dish, it’s incredibly versatile.
- You only need a handful of ingredients to make this mashed squash, and you likely already have them on hand.
- With only a few minutes of hand on prep time, most of the time this recipe takes is spent in the oven, freeing you up to make other parts of your meal.
- It’s a great source of fiber, potassium, antioxidants, Vitamin A and Vitamin C, making it a side dish that is equally delicious and nutritious.
Mashed Butternut Squash Recipe
Butternut squash is a favorite fall veggie that is a must have at Thanksgiving and Christmas dinners. That said, it makes a fantastic side dish throughout the season. It’s incredibly versatile, and pairs well with everything from Turkey with Gravy, Stuffing, Pork Tenderloin to Meatloaf.
Let’s discuss the ingredients you’ll need, and the steps you’ll take, to make this delicious mashed squash. If you want to skip my discussion, tips and answers to frequently asked questions, just scroll to the bottom for the printable recipe.
Ingredients
- Butternut squash – A squash around five pounds is perfect for this recipe.
- Olive oil – While I prefer olive oil for this, if you don’t have it on hand, you can use another type of cooking oil.
- Butter – I use salted butter, but that is a matter of preference. Either can be used.
- Salt – I really prefer using a kosher or a sea salt. Most grocery stores carry Diamond Kosher Salt, it’s fantastic.
- Pepper – Fresh ground pepper is ideal if possible.
- Cinnamon – Ceylon cinnamon is my favorite, but any ground cinnamon will work.
- Brown Sugar or Maple Syrup – These are OPTIONAL, but if you like a sweeter flavor, you can add them.
How To Make Mashed Butternut Squash
- Preheat your oven to 375°F. Line a sheet pan with foil or parchment paper.
- Cut your squash in half and scoop the seeds out.
- Place the squash on the sheet pan and brush the oil over the flesh of the squash.
- Bake for one hour or until the flesh can be pierced easily with a fork.
- Scoop the flash of the skin into a large mixing bowl.
- Add in the butter, salt, pepper, and cinnamon.
- Using a mixer on medium speed, mix until it’s smooth.
Tips and Advice
Picking the best squash. To find a good butternut squash, look for one that feels heavy for it’s size. Look for a smooth exterior, with no soft spots or bruises. Prior to using it, store it in a cool place, but not the fridge. A good squash, kept in a cool location, can actually last up to three months. Once you cut it open, it needs to be wrapped tightly and stored in the refrigerator.
Making sweeter squash. If you would like sweeter mashed butternut squash, you can add a quarter cup of brown sugar or maple syrup to the recipe. Just add it in with the other ingredients.
Frequently Asked Questions (F.A.Q.)
Do I need to peel the butternut squash before I bake it? No, there is no need to peel the squash before you cook it. Once you have roasted the squash, it is easy to scoop it right out of the skin.
Can I use frozen butternut squash? Yes, you can, but it will have a slightly different texture because of the extra moisture from the ice crystals.
Can I use the cubed and peeled butternut squash? You can, but you will need to reduce the cooking time to only 25-30 minutes.
Can I make this vegan? Yes, you can remove the butter and use coconut oil in place.
Tried this recipe? I love to hear from readers who make my recipes! Please leave a comment and review below. If you have photos, tag me @lovefromtheoven on Instagram and Pinterest.
Mashed Butternut Squash
Ingredients
- 5 pounds butternut squash
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cinnamon
Instructions
- Preheat your oven to 375°F. Line a sheet pan with foil or parchment paper.
- Cut your squash in half and scoop the seeds out. Place the squash on the sheet pan and brush the oil over the flesh of the squash.
- Bake for one hour or until the flesh can be pierced easily with a fork.
- Scoop the flash of the skin into a large mixing bowl. Add in the butter, salt, pepper, and cinnamon. Using a mixer on medium speed, mix until it’s smooth.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Believe it or not My Family loves Squash! Especially this time of year! I Grow my own garden! I always serve it with Holiday meals or anytime! I also use it like Pumkin, No one knows the difference! Thanks for your Recipe!