This easy mashed butternut squash is rich and creamy, with a smooth texture and comforting flavor that makes it perfect for weeknight dinners or holiday meals.
Delightfully buttery and cheesy, mashed butternut squash is one of my favorite substitutes for mashed potatoes. I cook the squash in the microwave, then add butter, Parmesan, garlic, and salt. It's so simple and so very good!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Butternut squash: Peeled and cubed.
- Butter: I use unsalted butter.
- Grated Parmesan cheese: Use finely grated cheese and not coarsely shredded.
- Minced garlic: You can use ½ teaspoon of garlic powder instead, but freshly minced garlic is best.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Microwave the squash cubes until tender. Drain well.
Add the cooked squash and the remaining ingredients to your food processor bowl and process until smooth.
Transfer the mash to a serving bowl and serve.
Recipe Tips
- I make life easy by buying pre-cubed butternut squash. It usually comes in small plastic containers. If you buy it whole, use a sharp knife and work carefully as you cut it into cubes.
- Your goal is to microwave the squash until VERY tender. This is the best way to ensure a smooth, velvety mash.
- To prevent a watery mash, let the drained squash sit in the colander for a few minutes before blending to release excess water.
- I like to microwave the squash because it's fast and easy, but instead of microwaving, you can roast the butternut squash cubes (tossed with olive oil) at 425°F until tender, for about 30 minutes, stirring midway. The advantage of roasting is that it caramelizes the squash and brings out its natural sweetness.
Recipe FAQs
Yes, absolutely, and this is what I do in the video below. Simply cook it according to the package directions and drain well.
Yes! Using the food processor (or blender) is the easiest method. But you can use a potato masher or even a fork if you don't mind some elbow grease and a slightly lumpier consistency.
Two things help thicken it. The first is draining the squash thoroughly after cooking it. The second is the addition of grated Parmesan. The Parmesan adds flavor and acts as a thickener.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. The photo below shows how I keep them in a glass food storage container.
You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge.
Serving Suggestions
This mash is a versatile side dish that goes with anything. Much like mashed cauliflower or mashed pumpkin, it also works well as a bed for saucy dishes like pulled chicken or baked scallops.
The three photos below show three different meals I served my family over the past few months, all of which included this mash. When you look at the images, you can see how the mash comes out a little differently each time, depending on how tender it was before blending and how thoroughly I drained it.
Recipe Card
Creamy Mashed Butternut Squash
Video
Ingredients
- 1 pound raw butternut squash - peeled and cubed
- 4 tablespoons unsalted butter - softened
- ¼ cup Parmesan cheese - grated; not shredded
- 1 teaspoon fresh garlic - minced
- 1 teaspoon Diamond Crystal Kosher Salt - or ½ teaspoon of any other salt, including Morton kosher salt
Instructions
- Place the butternut squash cubes in a large microwave-safe bowl. Add ½ cup of water, cover, and microwave for 5 minutes. Stir, then keep microwaving until very tender, for 3-5 more minutes (see notes below). Place in a colander for 5 minutes to drain well and slightly cool.
- Place the cooked squash in your food processor bowl. Add the butter, Parmesan, garlic, and salt.
- Process until smooth, 1-2 minutes, stopping to scrape the sides with a spatula as needed. Start processing on low, then process on high until smooth.
- Serve immediately.
Notes
- I make life easy by buying pre-cubed butternut squash. If you buy it whole, use a sharp knife and work carefully as you cut it into cubes.
- Microwave time varies and will depend on the size of the squash cubes and on how powerful your microwave is. In my 1200-watt microwave, the squash needs a total of eight minutes. Your goal is for it to be very tender.
- If using frozen butternut squash cubes, microwave them according to the package directions (make sure they are very tender) and drain well.
- The bowl will be hot after several minutes in the microwave, and steam will escape when you remove the cover. Please be careful. Use oven mitts and place the bowl on a heatproof trivet.
- Using the food processor or blender is the easiest method, but you can use a potato masher or even a fork if you don't mind some elbow grease and a lumpier consistency.
- To ensure a thick mash, drain the squash well after microwaving it, and don't skip the grated Parmesan - it acts as a thickener in addition to adding flavor.
- The recipe makes about 2 cups (400 grams). A serving is a quarter of the recipe, about ½ cup.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Brianna says
So creamy and good. And easy! Everyone loved it.
Vered DeLeeuw says
Wonderful, Brianna! I'm so glad this was a success. Thank you so much for the review.