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.”
It’s easy to make mashed butternut squash. 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.
I’m not a fan of making sweet mashed butternut squash – I prefer my side dishes savory – but if you’d like to try a sweet version of mashed butternut squash, simply omit the salt, garlic and Parmesan, and add a tablespoon of honey or maple syrup to the mash.
My kids really like mashed butternut squash. They like it better than roasted butternut squash, which my husband and I actually prefer.
If you have any leftovers, they should keep well in the fridge, in an airtight container, for 3-4 days. Simply reheat in the microwave prior to enjoying the leftovers.
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.