This mashed butternut squash recipe is a favorite in the fall and for the holidays! It’s simple to make and comes together quickly with roasted butternut squash, maple syrup, and butter. Mashed butternut squash is a healthier alternative to mashed potatoes and is so delicious!
How to Make Mashed Butternut Squash
Mashed butternut squash is a delicious side dish that is surprisingly easy to make. I think it’s even easier than mashed potatoes!
This recipe can be made with either butternut squash or honeynut squash, which is a smaller and sweeter version of butternut. Both are delicious!
Related: 5 Easy Ways to Cook Winter Squash, Butternut Squash and Ginger Soup
How to Cook Butternut Squash for Mashing
For this recipe I roast the butternut squash first before mashing rather than steaming or boiling the squash.
I do this for a couple of reasons, one being that roasted butternut squash is very flavorful. The second reason is because it’s much easier than peeling and cubing the squash for steaming or boiling.
If you would prefer to steam or boil the squash that will still work just fine! Just cut the squash crosswise and use a small paring knife to remove the peel. Then cut the squash into cubes and steam or boil them until they are tender.
Roast the Butternut Squash
As I mentioned above, roasting the butternut squash is the easiest and tastiest way to make this recipe!
First cut the ends off the the squash then cut it in half lengthwise. A big chef’s knife works best for this.
Then scoop out the seeds and place the squash on a baking sheet cut side up.
Spread some softened butter on the cut side of the squash, then put a little bit of maple syrup into the cavity where the seeds were.
Roast the squash at 350°F for about an hour or until the flesh is very soft when pierced with a knife or fork.
Take the roasted squash out of the oven and let it cool for 15-20 minutes or until it can be handled without being too hot.
Mash the Butternut Squash
Once the squash is cool enough, scoop out the flesh with a spoon into a bowl. Add some butter, maple syrup, and salt and mash everything together with a fork until the squash is creamy and there are no lumps.
As long as the squash is really tender after roasting it will mash up very easily. A fork is usually all you will need! I don’t find using a mixer or potato masher to be necessary.
How to Serve Mashed Butternut Squash
Fresh sage would be a nice herbal addition to the mashed squash if you like. I love adding fresh herbs to meals whenever I can!
Sage goes really well with butternut squash and even pairs well with the maple syrup too. Just mix some finely chopped fresh sage into the mashed squash to make it extra special!
I like to serve the mashed butternut squash in a bowl with a pat of butter and more maple syrup drizzled over the top.
A few fresh sage leaves make a lovely garnish! A sprinkle of cinnamon would be a nice addition as well.
This mashed butternut squash is so delicious, it’s definitely my new favorite side dish. It reminds me of mashed sweet potatoes but even better and easier to make! It’s perfect to serve alongside roasted chicken or as part of your Thanksgiving dinner.
Kids love it just as much as adults! You can’t really go wrong with the extra butter and maple syrup. It’s sweet without being too sweet and so good!
I hope you try it!
More Fall & Holiday Favorites
Here are some more fall and Thanksgiving favorites!
- Dehydrated Pumpkin Pie Leather Roll Ups
- Roasted Brussels Sprouts with Bacon and Maple Pecans
- Simple Spiced Cranberry Sauce with Orange and Ginger
- Fermented Honey Cranberries
- Persimmon Champagne Cocktail with Cinnamon and Sage
- Homemade Tomato Soup with Fresh Tomatoes
- Butternut Squash and Ginger Soup
- How to Roast Butternut Squash
- Roasted Pumpkin Wedges
- Quick Pickled Cranberries
Mashed Butternut Squash with Maple Syrup
Equipment
Ingredients
- 1 large butternut squash or 2 small butternut or honeynut squash
- 4 Tbsp butter divided
- 4 Tbsp pure maple syrup divided
- pinch salt
Instructions
- Preheat oven to 350°F (175°C).
- Cut the ends off the the squash then cut it in half lengthwise. Scoop out the seeds and place the squash on a baking sheet cut side up.
- Spread one tablespoon of softened butter on each cut side of the squash, then put one tablespoon of maple syrup into each cavity where the seeds were.
- Roast the squash for about an hour or until the flesh is very soft when pierced with a knife or fork.
- Take the roasted squash out of the oven and let it cool for 15-20 minutes or until it can be handled without being too hot.
- Once the squash is cool enough, scoop out the flesh with a spoon into a bowl. Add two tablespoons of butter, two tablespoons of maple syrup, and a pinch salt and mash everything together with a fork until the squash is creamy and there are no lumps.
- Serve the mashed butternut squash in a bowl with a pat of butter and more maple syrup drizzled over the top.
Notes
- If you would prefer to steam or boil the squash that will still work just fine! Just cut the squash crosswise and use a small paring knife to remove the peel. Then cut the squash into cubes and steam or boil them until they are tender.
- Sage goes really well with butternut squash and even pairs well with the maple syrup too. Just mix some finely chopped fresh sage into the mashed squash to make it extra special!
- A few fresh sage leaves make a lovely garnish! A sprinkle of cinnamon would be a nice addition as well.
Can I make this Monday before Thanksgiving?
Hi Nancy. Sorry for my delayed response. I hope you enjoyed this recipe!