This easy recipe for mashed butternut squash is ready in 25 minutes and produces wonderfully flavorful and creamy results.
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 simple and 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, but salted butter works too.
- 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, but freshly minced is best.
Sweet Variation
I usually prefer savory side dishes. 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
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 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
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 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 og grated Parmesan. The Parmesan adds flavor and also acts as a thickener.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power. 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. I often serve it with one of the following main dishes:
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 until tender, about 15 minutes. Drain well.
- 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 the mash immediately.
Notes
- 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.
- 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.
- 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.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them 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.
