Easy Creamy Mashed Butternut Squash Recipe

This Easy Creamy Mashed Butternut Squash Recipe is so tasty and packed full of flavor. It is the perfect side dish to enjoy anytime of year but is definitely a great addition at your Thanksgiving or Christmas table.

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Why You’ll Love This Mashed Butternut Squash Recipe!

When it comes to side dishes I want comforting and tasty dishes that will work with everything, and this creamy mashed butternut squash is exactly that. Rich and buttery with loads of flavor it compliments meat and vegetables perfectly. It is so simple to make and is one of those side dishes that you know will be popular. 

Sometimes I feel that butternut squash can be a little underrated. Many people choose a mashed potato, sweet potato, or other root vegetables instead. We all know the pumpkin shines during the fall, but the butternut squash is definitely an unsung hero. It has many similar qualities to sweet potatoes and pumpkins in terms of a sweet yet nutty flavor, but it also takes on other flavors so well. It is an easily sourced all-year-round vegetable that I think you should try. This is my go-to recipe and the best way to make mashed butternut squash. You have to give this creamy butternut squash mash recipe a try!

• Super simple to make - This is the easiest way to make this tasty mash and packs a flavor punch.
• A real crowd-pleaser - Simple ingredients cooked to perfection. Whether is weeknight dinners or holiday meals you will be surprised how popular this creamy mashed butternut squash side dish will be. Perfect for Thanksgiving, Christmas, or any big family meals you have coming up. 
• Kid-friendly - The sweeter flavor lends itself well to children, especially the picker members of the family. This is such an easy recipe that you know everyone will love.  

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Equipment Needed

• Casserole dish or baking tray
• Large mixing bowl
• Large spoon
• Electric hand mixer- You could use a food processor or hand mash with a potato masher instead of using a hand mixer.   

Key Ingredients

Butternut squash - The star of the show is the whole butternut squash. When choosing your butternut squash make sure you take into account the weight as well as the size. 

Butter - I like to use unsalted butter as I can then control the seasoning. The butter will be used for roasting as well as adding creaminess to the squash flesh once cooked. 

Salt and Pepper - An easy way to add seasoning. I like to keep things simple with salt and freshly cracked black pepper. 

Pure maple syrup - This is a secret way to add some extra sweetness and richness to the butternut squash. 

Half and half, milk or cream - You can use any of these options. This is what will make that mash creamy and indulgent. But you will not need much because squash has more moisture than potatoes.

Cinnamon - Cinnamon mashed butternut squash is a taste sensation. This is a great way to add warmth and flavor. 

Cardamon - I also like to add a little cardamon to my mash but nutmeg will also work well. 
Fresh thyme - This is an optional garnish but adds a little extra something. You could also sprinkle across some dried herbs if you wish.

Step-By-Step Instructions

Preheat the oven to 400° F. Line a rimmed baking tray or sheet pan with parchment paper.

Using a sharp knife, cut the squash in half lengthwise. Use a spoon to scrape out the seeds.

Melt 1 tablespoon of butter and brush over the squash. Sprinkle it with salt and pepper.

Roast in the preheated oven for 45 minutes or until fork tender. I prefer to roast my squash instead of boiling the squash cubes because I feel roasting adds extra flavor.

Once your roasted butternut squash is ready, scoop out the flesh from the squash and place it in a large bowl.

Add the remaining butter, maple syrup, half and half, cinnamon, and cardamom to the squash. Use a hand mixer or a potato masher to mash the squash until you get a creamy smooth consistency.

Serve warm in your chosen serving bowl with an extra sprinkle of cinnamon for garnish and a sprig of thyme if desired.

Serving Suggestions

• Thanksgiving - This is the perfect tasty side dish for Thanksgiving dinner. The flavors work exceptionally well with turkey. 
• Bacon - Why not cook up some small pieces of bacon to make them crispy and sprinkle them on top before serving? Yum!
• Sour cream - You could also add a dollop of sour cream on top before you serve to give it extra indulgence.
• Cheese - A sprinkle of grated parmesan cheese will add extra salty flavor to the butternut squash mash. 
• Fresh herbs - Fresh herbs will give extra flavor and a pop of color to your dish. Fresh rosemary, parsley and sage are all great options.

Storage

If you have any leftovers then allow them to cool completely before transferring to an airtight container. You can keep them in the refrigerator for 3-5 days. 

You can also freeze leftover mashed butternut squash. Transfer leftovers to a freezer bag and freeze for up to three months. Allow to thaw in the refrigerator overnight and use as it is or with some of these suggestions below.

Make Ahead

This is a great dish to make ahead of time. You could make the mash and refrigerate up to two days before using it. Be mindful of how many days in advance you prep as you may not be able to keep leftovers as long. 

You could also roast the butternut squash ahead of time and refrigerate the flesh, ready to mash, and add the flavors and seasoning to it on the day you serve.

What Can I Do With Leftover Mashed Butternut Squash?

There are so many options for leftover creamy mashed butternut squash. Here are some suggestions:

• Make filled pasta - You could add the squash as a filling to pasta to make delicious filled pasta ravioli. 
• Sauces and soups - Add the creamy mash to sauces and soups to give an extra veggie boost. 
• Butternut squash soup - Stir a cup of broth into the mash to make a delicious butternut squash soup. Add a swirl of cream to give it some indulgence. Try This easy Butternut Squash Soup that is blended until smooth and creamy.
• Casseroles - It makes a great base for casserole dishes.

Substitutions And Additions

• Maple syrup - You could use a little honey or omit this completely.
• Butter - You could use a drizzle of olive oil or even add some melted coconut oil to the mashed squash if you wish. 
• Cardamom - Use nutmeg instead or just stick with ground cinnamon if you don’t want too many flavors.    

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Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!