Creamy Mashed Butternut Squash

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

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 171kcal

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

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.

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.