An easy recipe for savory mashed butternut squash. Cook the squash in the microwave, then add butter, Parmesan, salt and garlic. Delicious!
Delightfully buttery and cheesy, and far healthier than mashed potatoes, mashed butternut squash is one of my favorite substitutes for the starchy, high-carb “real thing.”
Even my picky kids really like this recipe. They like it better than roasted butternut squash, which my husband and I actually prefer.
How do you make mashed butternut squash?
It’s such ab easy recipe. Scroll down to the recipe card for the detailed instructions. But the basics are easy. Simply cook the squash in the microwave, then mash with butter, Parmesan and garlic.
I use the food processor to achieve a smooth mash. But you can mash with a potato masher or even with a fork if you don’t mind some elbow grease.
Is this a healthy recipe?
How to serve mashed butternut squash
A sweet alternative to savory mashed butternut squash
I’m not a fan of making a sweet mash. I prefer my side dishes savory. But if you’d like to try a sweet version of this recipe, simply omit the salt, garlic, and Parmesan. Then add a tablespoon of honey or maple syrup to the mash.
What about leftovers?
If you have any leftover mashed butternut squash, the leftovers should keep well in the fridge, in an airtight container, for 3-4 days. Simply reheat them in the microwave on 50% power prior to enjoying.
More tasty mash recipes
Mashed Butternut Squash
- 1 lb. raw butternut squash, peeled and cubed
- 2 tablespoons unsalted butter, soft
- 1/4 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon minced garlic
- Place the butternut squash cubes in a large microwave-safe bowl. Add 1/2 cup water, cover and microwave for 15 minutes, until tender. Drain.
- Place the cooked butternut squash along with the remaining ingredients in your food processor. Process until smooth, 1-2 minutes, stopping to scrape the sides with a spatula as needed.
- Serve the mashed butternut squash immediately. Keep leftovers in the fridge for 3-4 days.