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

Preheat oven to 375°F and line a small baking sheet with foil for easy clean up.
Cut the butternut squash in half lengthwise and scoop out the seeds. I find it easiest to first slice off the stem end, then cut it in half. Use a large spoon to remove the seeds and any stringy fibers.
Place the butternut squash halves cut side up on the prepared baking sheet. Brush the cut sides with melted butter (reserving the rest for later).
In a small bowl, combine 1 tablespoon brown sugar, ¼ teaspoon salt, and ¼ teaspoon pepper, then sprinkle the mixture evenly over the buttered squash.
Bake for about 1 hour, or until the squash is very tender when pierced with a knife. Let it cool for about 15 minutes, or until it’s warm enough to handle. Then, use a large spoon to scoop out the flesh and transfer it to a large bowl.
Mash the squash well with a potato masher until it’s smooth and lump-free. For an ultra-smooth texture, transfer it to a food processor and blend until creamy and velvety.
Add the remaining melted butter, warm cream, cinnamon, and the remaining salt. Mix well, then taste and adjust the seasoning as needed.

You can skip the brown sugar if you prefer a savory mashed butternut squash instead.

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

If you prefer a smoother puree, transfer the scooped flesh to a food processor and blend until silky and smooth, instead of mashing by hand.