This easy recipe for mashed butternut squash is ready in 25 minutes and produces wonderfully flavorful and creamy results.
Cook the squash in the microwave, then add butter, parmesan, garlic, and salt. It's simple and good!
I enjoy winter squashes. 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.
Jump to:
Ingredients
The list of ingredients for making this recipe 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.
- 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.
- Kosher salt: I use Diamond Crystal kosher salt in almost all my recipes.
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: Place them in a large microwave-safe bowl, add ½ cup of water, cover, and microwave for 15 minutes or until tender. Drain well.
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.
Transfer the mash to a serving bowl and serve.
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
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.
1. Make sure to drain the squash thoroughly after cooking it.
2. Add grated parmesan cheese. It's not just flavorful, it also acts as a thickening agent.
Serving Suggestions
This mash is a versatile side dish that goes with anything. I often serve it with one of the following main dishes:
Storing Leftovers
The leftovers can be kept in the fridge in an airtight container for 3-4 days. They can be reheated covered in the microwave 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.
More Butternut Squash Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Creamy Mashed Butternut Squash
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
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.
Video
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 tick 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.Â
- 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.
- The leftovers can be kept in the fridge in an airtight container for 3-4 days. They can be reheated covered in the microwave 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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
Comments
No Comments