This mashed butternut squash is creamy, smooth, and full of flavor. It’s a fantastic side dish that’s perfect for any meal, brightening up your plate with its cheerful color!
Honestly, it’s like a warm hug on your dinner table. I love adding a sprinkle of cinnamon for a sweet twist. It’s super easy to make, just boil, mash, and enjoy—yummy!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! You want a medium-sized squash, which is sweet and smooth when cooked. If butternut isn’t available, you could substitute it with pumpkin, sweet potatoes, or even acorn squash for different flavors.
Butter: Unsalted butter adds rich creaminess. If you’re looking for a dairy-free option, try coconut oil or vegan butter instead. Olive oil can also work great for a lighter version!
Milk or Heavy Cream: Milk creates a creamy texture, but if you’re avoiding dairy, plant-based milk (like almond or oat milk) can replace it well. Heavy cream adds extra richness, so if you want to keep the creaminess but lower the calories, stick with whole milk.
Seasoning: While salt and pepper are essential, feel free to play with seasonings. I often add a pinch of cinnamon or nutmeg for warmth and depth, and you can even try garlic powder or thyme for a herby touch!
How Do I Roast Butternut Squash Perfectly?
Roasting butternut squash caramelizes its natural sugars, enhancing sweetness and flavor. Here’s how to get it right:
- Preheat your oven to 400°F (200°C). A hot oven helps it roast quickly.
- Cut the squash in half and scoop out the seeds. This makes it easier to roast and mash.
- Place the squash cut-side down on a baking sheet. This helps caramelize the sugars.
- Roast for 40-50 minutes until the flesh is tender. A fork should easily pierce it.
- Let it cool slightly before scooping the flesh. This makes it safer and easier to handle.
Taking the time to roast properly makes all the difference in your mashed butternut squash. Trust me; your taste buds will thank you!
Mashed Butternut Squash Recipe
Ingredients You’ll Need:
- 1 medium butternut squash (about 2-3 pounds)
- 2 tablespoons unsalted butter (plus extra for serving)
- 1/4 cup milk or heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: a pinch of ground cinnamon or nutmeg for warmth
- Fresh sage leaves for garnish (optional)
How Much Time Will You Need?
This delightful side dish takes about 10 minutes to prepare and 40-50 minutes to roast. Overall, you should set aside around 1 hour for this recipe.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure your butternut squash roasts beautifully!
2. Prepare the Squash:
Carefully cut the butternut squash in half lengthwise with a sharp knife. Use a spoon to scoop out the seeds and stringy bits from the center. This will make it ready for roasting.
3. Roast the Squash:
Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Roasting it cut-side down helps create a nice caramelization on the squash. Pop it into the oven and roast for 40 to 50 minutes, or until the flesh is very tender when you pierce it with a fork.
4. Scoop and Mash:
Once the squash is done, take it out of the oven and let it cool for a few minutes. Then, scoop out the roasted flesh into a large mixing bowl. Add the unsalted butter and start mashing the squash with a potato masher. If you prefer a creamier texture, you can use an electric mixer.
5. Add Cream and Season:
Gradually stir in the milk or heavy cream until you reach your desired consistency. Season with salt and freshly ground black pepper to taste. If you want to add a warm flavor, sprinkle in a pinch of ground cinnamon or nutmeg!
6. Serve:
Transfer the mashed squash to a serving dish. Top it with a small pat of butter for extra richness. If you’re feeling fancy, garnish with fresh sage leaves before serving.
Enjoy!
Serve your creamy, velvety mashed butternut squash warm as a delightful side dish. It pairs perfectly with poultry, pork, or even as a cozy Autumn meal!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can use frozen butternut squash! Just thaw it first by leaving it in the fridge overnight or using the microwave. You might need to reduce the cooking time, as it’s already cooked, making it easier to mash!
How Do I Store Leftover Mashed Butternut Squash?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently in the microwave, adding a splash of milk or cream if it seems too thick.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the mashed butternut squash a day in advance. Just store it in the fridge and reheat it on the stove, stirring occasionally to keep it smooth.
What Can I Substitute for Butter?
If you’re looking for a dairy-free option, you can use coconut oil or a plant-based butter alternative. Olive oil also works well for a lighter flavor.
