This Mashed Butternut Squash Recipe is a delicious veggie side dish for Thanksgiving, fall and holiday dinners. It is rich, creamy, buttery, and naturally sweet, with a hint of cinnamon - Absolutely delicious!
If you are looking for more butternut squash recipes, then try our wildly popular air fryer butternut squash or the butternut squash pie that is a delicious alternative for sweet potato pie!
Why You'll Love This Mashed Butternut Squash
If you’re wondering what to make with butternut squash for Thanksgiving dinner, you may have just found your new favorite way to serve it! This simple, creamy mash is a delicious alternative to slow cooker mashed sweet potatoes when you want something a little different on your holiday table.
The best part? You can roast the squash ahead of time and refrigerate it, then mash it just before serving, making it an especially convenient holiday side dish. It’s festive enough for Thanksgiving but simple enough for any fall dinner.
Buttery, lightly sweet, and incredibly comforting, this is one side dish that might disappear before you get a chance to go back for seconds!
-maria doss
Jump to:
- Why You'll Love This Mashed Butternut Squash
- Ingredients
- Best way to cook butternut squash for mash
- How to make mashed butternut squash
- Tips for Success
- FAQ'S
- More Butternut Squash Recipes
- Mashed Butternut Squash
- How to Make Mashed Butternut Squash Ahead?
- What to do with leftover mashed butternut squash?
- More Thanksgiving Squash Recipes
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
Butternut Squash: You’ll need one butternut squash, about 3 to 4 pounds, and keep in mind that the baking time will vary depending on the size of the squash.
Brown Sugar: Brown sugar pairs beautifully with the natural sweetness of butternut squash and helps it caramelize in the oven, adding a rich depth of flavor.
Butter: Melted butter gives this sweet mash a rich taste that makes it feel extra special and perfect for the holidays. It adds richness, balances natural sweetness, and helps create a silky texture.
Cream: You can use whole milk for a lighter weeknight version, but heavy cream adds extra richness. For the best texture, warm the cream gently before mixing it in—it blends more smoothly, keeps the squash warm, and helps the butter incorporate evenly. No need to boil it; just warm it until heated through.
Spices: A simple blend of salt, pepper, and ground cinnamon adds cozy flavor, or you can use pumpkin pie spice for a festive twist.
Best way to cook butternut squash for mash
There are several ways to cook butternut squash for mashing, including roasting, air frying, steaming, or boiling. My favorite methods are roasting or air frying because the dry heat helps the squash caramelize, bringing out its naturally sweet, nutty flavor while reducing excess moisture.
For this recipe, I roast the yellow squash in the oven, but you can also try my air fryer roasted butternut squash for a faster option. If you’re short on time, you can cut the squash into chunks and steam it for about 20 minutes. It will cook faster, but steaming adds moisture and won’t give you the same deep, concentrated flavor as roasting or air frying.
How to make mashed butternut squash
You can find the full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Tips for Success
- Cut the squash: Trim the stem end first—it makes cutting the squash in half easier and safer.
- Make it savory: Skip the brown sugar and add a little extra salt and pepper.
- Cook until very tender: The softer the squash, the smoother and creamier your mash will be.
- For a silky-smooth texture: Blend the roasted squash in a food processor instead of mashing it by hand.
- Reheat: For the best control, warm gently on the stovetop, stirring often. For larger batches, cover and reheat in the oven so it doesn’t dry out. Use the microwave for smaller portions, heating in short intervals and stirring between each.
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FAQ'S
If you’re roasting the squash for mash, there’s no need to peel or chop it first. Simply trim the stem end, cut the squash in half lengthwise, and scoop out the seeds and stringy fibers. Roast the halves until completely tender, then scoop the soft flesh from the skin and mash—it’s that easy!
This roast-whole method is not only easier, but it also helps concentrate the squash’s natural sweetness while reducing excess moisture, giving you a richer, creamier mash.
If you’re planning to boil or steam the squash instead, trim both ends, peel it, and cut it into evenly sized chunks so they cook at the same rate.
While butternut squash skin is edible, I don’t recommend leaving it on if you’re going for a smooth, velvety mash. The skin can leave a slightly tough, stringy texture that isn’t particularly pleasant.
The good news is that you don’t need to peel the squash before roasting. Simply cut it in half lengthwise, scoop out the seeds and stringy fibers, and roast until tender. Once it’s cooked, the soft flesh easily separates from the skin with a spoon.
You only need to peel the squash before cooking if you’re boiling or steaming it in chunks.
The easiest way to mash butternut squash is with a potato masher. It’s simple, quick, and gives you a creamy but slightly rustic texture.
For an extra-smooth, velvety mash, use a food processor. An immersion blender also works well for small batches, though it won’t give you quite the same silky texture as a food processor.
It really comes down to the texture you prefer.
Smooth: Best if you want a creamy, velvety side dish, especially for the holidays.
Slightly chunky: Gives the mash a more rustic, homemade feel.
For this recipe, I prefer a smooth purée because it creates the creamiest, most luxurious texture and pairs beautifully with the buttery, slightly sweet flavors.
If you’re making mashed butternut squash for a holiday meal, there are a few easy ways to keep it warm until dinner:
Slow cooker: Transfer the mash to a slow cooker and keep it on warm, not high. Stir occasionally to prevent it from drying out.
Covered serving dish: Keep it covered to help retain heat and moisture.
Reheat before serving: If you made it ahead, gently reheat it on the stovetop or in the microwave just before serving.
More Butternut Squash Recipes
Mashed Butternut Squash
Equipment
Ingredients
- 1 butternut squash (3 to 4 pounds)
- 4 tablespoons unsalted butter, melted divided
- 2 tablespoons light brown sugar, not packed divided
- ¼ to ½ teaspoon salt divided (or to taste)
- ¼ teaspoon ground black pepper
- ¼ cup heavy cream warmed
- ½ teaspoon ground cinnamon
Instructions
- Prep. Preheat oven to 375°F and line a small baking sheet with foil for easy cleanup.
- Cut squash. Cut the butternut squash in half lengthwise and scoop out the seeds and stringy fibers. I find it easiest to trim off the stem end first, then cut the squash in half. Use a large spoon to scrape out the seeds and clean out the cavity.Don’t toss those seeds! They make a delicious, crunchy snack when roasted. Here’s how to roast butternut squash seeds.
- Season. Place the butternut squash halves cut-side up on the prepared baking sheet. Brush the cut sides with some of the melted butter, reserving the rest for later.In a small bowl, mix together 1 tablespoon brown sugar, ¼ teaspoon salt, and ¼ teaspoon black pepper. Sprinkle the mixture evenly over the buttered squash.
- Bake. Bake for about 1 hour, or until the squash is very tender and a knife slides easily into the thickest part. Let it cool for about 15 minutes, until it’s cool enough to handle.Using a large spoon, scoop the flesh from the skin and transfer it to a large bowl.
- Mash. Mash the squash with a potato masher until smooth and lump-free. For an extra-smooth, creamy texture, transfer it to a food processor and blend until velvety.Add the remaining melted butter, warm cream, cinnamon, and remaining salt. Mix until well combined, then taste and adjust the seasoning as needed.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Based on the recipe from SpendWithPennies, with a few adjustments.
How to Make Mashed Butternut Squash Ahead?
Mashed butternut squash is a great make-ahead side dish for Thanksgiving, especially when oven space is limited.
You can make the mash up to one day ahead. Roast and mash the squash, mix in the butter and seasonings, then refrigerate. When you’re ready to serve, reheat it gently and add a splash of warm cream if it has thickened too much.
Another option—and my favorite for a busy holiday—is to roast the squash halves a day ahead and refrigerate them whole. This saves valuable oven space on Thanksgiving Day. Let the squash come closer to room temperature, scoop out the flesh, and mash it with the remaining ingredients just before serving.
What to do with leftover mashed butternut squash?
Don’t let leftover mashed butternut squash go to waste! Depending on whether your mash is sweet or savory, you can easily turn it into creamy pasta sauce, soup, crispy fritters, muffins, quick breads, or even breakfast oatmeal.
Store leftovers in an airtight container in the refrigerator for 3 to 5 days, or freeze them flat in freezer bags for up to 3 months.
Easy Ways to Use Leftover Squash:
- Pasta sauce: Thin the mash with chicken broth, heavy cream, or reserved pasta water, then toss with pasta, Parmesan, and sage or crispy bacon.
- Quick soup: Whisk the squash into warm vegetable or chicken broth. Add garlic or onion powder and finish with sour cream or shredded cheese.
- Fritters: Mix with an egg, a little flour or breadcrumbs, and Parmesan. Form into patties and pan-fry until golden and crisp.
- Baking: Stir unseasoned squash into muffin, pancake, or quick-bread batter, much like you would use pumpkin purée.
- Warm oatmeal: Swirl a spoonful of sweetened squash into warm oatmeal and top with roasted butternut squash seeds for a little crunch.
Butternut squash has a naturally sweet, slightly nutty flavor and is incredibly versatile. You can make oven-roasted butternut squash with brown sugar for a cozy side dish, or try a spicy butternut squash curry for an easy and flavorful weeknight dinner.
More Thanksgiving Squash Recipes
- Sweet butternut squash casserole features a creamy mashed squash filling, topped with a buttery pecan topping, that’s sure to steal the show at your Thanksgiving dinner.
- These microwave acorn squash halves are perfectly roasted with brown sugar and butter. It is fork-tender and a fast and easy way to cook an acorn squash.
- Oven-roasted butternut squash with brown sugar and butter is sweet, tender, and perfectly caramelized. It’s incredibly easy to make and the perfect squash for Thanksgiving, fall dinners, or any weeknight meal!
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
