Mashed Butternut Squash

This Mashed Butternut Squash Recipe is a delicious side dish for Thanksgiving and holiday dinners. It is rich, creamy, and absolutely delicious!

Course Dinner

Cuisine American

Keyword butternut squash mash, mashed butternut squash

Prep Time 14

Cook Time 1 15

cooling time 30

Total Time 1 59

Servings Servings

Calories 207kcal

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.

You can skip the brown sugar and add more salt and pepper if you prefer a savory mashed butternut squash instead.

Make sure to cook the squash until it’s very tender for the best texture.