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    Home » Vegetable Recipes » Mashed Butternut Squash

    Mashed Butternut Squash

    Last updated: Jun 23, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    This easy recipe for mashed butternut squash is ready in just 25 minutes and produces wonderfully flavorful, creamy results.

    Simply cook the squash in the microwave, then add butter, Parmesan, garlic, and salt. Simple and good!

    Mashed butternut squash served in a white bowl.

    I enjoy winter squashes and make them often for my family. They are tasty and filling, and they work great as leftovers. This roasted pumpkin recipe, for example, is incredible!

    My kids don't always cooperate, preferring potatoes or sweet potatoes (they love mashed sweet potatoes and microwave sweet potato).

    But this recipe is different - even The Picky Eater likes it. Delightfully buttery and cheesy, mashed butternut squash is one of my favorite substitutes for mashed potatoes.

    My husband and I actually prefer roasted butternut squash. But since my kids really like this mash, I make it quite often. It's really good!

    Jump to:
    • Ingredients
    • Variation
    • Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Squash Recipes
    • Recipe Card

    Ingredients

    The list of ingredients for making this tasty side dish is delightfully short. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Butternut squash: Peeled and cubed.
    • Butter: I use unsalted butter, but salted butter would work too. I especially like creamy European butter, but any butter would be great.
    • Grated Parmesan cheese: Make sure you use finely grated cheese and not coarsely shredded.
    • Minced garlic: You can use ½ teaspoon of garlic powder instead of using fresh garlic. But freshly minced is best.
    • Kosher salt: If using fine salt, you should reduce the amount you use by half, or the mash could end up being too salty.

    Variation

    I usually prefer my side dishes savory. But on occasion, I make a sweet version of this recipe. To try it, omit the salt, garlic, and Parmesan. Then add a tablespoon of maple syrup to the mash and process as usual. You can also add a pinch of cinnamon.

    Instructions

    Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

    • You start by microwaving the squash cubes until tender. This is easy to do: you place them in a large microwave-safe bowl. Add ½ cup water, cover, and microwave for 15 minutes, until tender. Then you drain them. (Photos 1-2).
    • Next, add the cooked squash and the remaining ingredients to your food processor bowl and process until smooth. This should take 1-2 minutes, and you might need to stop and scrape the sides with a rubber spatula midway through processing. (Photos 3-5).
    • Transfer the mash to a serving bowl and serve. (Photo 6).
    A six-photo collage showing the steps for making mashed butternut squash.

    Expert Tip

    I make life easy by buying pre-cubed butternut squash, either at Whole Foods or at the supermarket. It usually comes in small plastic containers.

    If you buy it whole, make sure you have a sharp chef's knife and work carefully as you cut it into cubes.

    Recipe FAQs

    Can I use frozen squash?

    Yes, absolutely, and this is what I do in the video below. Simply cook it according to the package directions and drain well.

    I don't own a food processor. Can I still make this recipe?

    Yes! Using the food processor 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.

    How do you thicken mashed butternut squash?

    1. Make sure to drain the squash thoroughly after cooking it.
    2. Add dry-grated parmesan cheese. It's not just flavorful, it also acts as a great thickening agent.

    Serving Suggestions

    This is a very versatile side dish that truly goes with anything. I often serve it with one of the following main dishes:

    • Baked pork chops
    • Skin-on chicken breast
    • Ribeye roast
    • Pan-seared pork medallions
    • Chicken patties
    • Pulled chicken

    Storing Leftovers

    The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Simply reheat them in the microwave, covered, at 50% power.

    You can also freeze the leftovers in a freezer-appropriate container for up to three months. When ready to defrost, place them in the fridge overnight to gently defrost them.

    Mashed butternut squash served in a white bowl.

    More Squash Recipes

    • Butternut squash soup served in a dark bowl.
      Butternut Squash Soup
    • Roasted butternut squash served in a white bowl with a napkin.
      Roasted Butternut Squash
    • Butternut squash souffle served in a white ramekin with a spoon.
      Butternut Squash Souffle
    • Baked spaghetti squash served on a baking sheet with a fork.
      Baked Spaghetti Squash

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Mashed butternut squash served in a white bowl.
    4.98 from 109 votes
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    Mashed Butternut Squash

    In this easy recipe for mashed butternut squash, you cook the squash in the microwave, then add butter, Parmesan, garlic, and salt. Simple and good!
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 171kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 lb. raw butternut squash peeled and cubed
    • 4 tablespoons unsalted butter softened
    • ¼ cup Parmesan cheese dry-grated (not coarsely shredded)
    • 1 teaspoon fresh garlic minced
    • 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of fine salt)

    Instructions

    • Place the butternut squash cubes in a large microwave-safe bowl. Add ½ cup water, cover, and microwave until tender, about 15 minutes. Drain well.*
    • 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. Start processing on low, then process on high until smooth.
    • Serve the mash immediately. Keep leftovers in the fridge, covered, for 3-4 days. 

    Video

    Notes

    *If using frozen butternut squash cubes, microwave them according to the package directions and drain well.
    **Using the food processor 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.
    The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Simply reheat them in the microwave, covered, at 50% power. You can also freeze the leftovers in a freezer-appropriate container for up to three months. When ready to defrost, place them in the fridge overnight to gently defrost them.

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    Nutrition per Serving

    Serving: 0.25recipe | Calories: 171kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Sodium: 380mg | Fiber: 3g
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Donald Newman

      August 01, 2023 at 7:45 am

      5 stars
      Easy to make and so tasty. I mixed in some caramelized onions. So good!

      Reply
      • Vered DeLeeuw

        August 01, 2023 at 1:22 pm

        I love the idea of adding caramelized onions, Donald!

        Reply
    2. Suzan

      July 31, 2023 at 5:06 am

      5 stars
      This is the perfect substitute for mashed potatoes. I make your mashed cauliflower too, but I like this one better.

      Reply
      • Vered DeLeeuw

        July 31, 2023 at 7:41 am

        I'm so glad you like this recipe, Suzan!

        Reply
    3. Brenton Silverman

      July 29, 2023 at 7:36 am

      5 stars
      I used garlic powder instead of fresh garlic and added a pinch of onion powder. Loved it! Wife enjoyed it too.

      Reply
      • Vered DeLeeuw

        July 29, 2023 at 8:02 am

        Glad you and your wife enjoyed this recipe, Brenton!

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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