Creamy Mashed Butternut Squash

Mashed butternut squash is served in a bowl with a striped napkin.

This easy mashed butternut squash is rich and creamy, with a smooth texture and comforting flavor that makes it a perfect side dish for weeknight dinners or holiday meals.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Rest time 5

Total Time 25

Servings servings

Calories 171kcal

Author Vered DeLeeuw

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 for 5 minutes. Stir, then keep microwaving until very tender, for 3-5 more minutes (see notes below). Place in a colander for 5 minutes to drain well and slightly cool.
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 immediately.

Video

Notes

I make life easy by buying pre-cubed butternut squash. If you buy it whole, use a sharp knife and work carefully as you cut it into cubes.
Microwave time varies and will depend on the size of the squash cubes and on how powerful your microwave is. In my 1200-watt microwave, the squash needs a total of eight minutes. Your goal is for it to be very tender.
If using frozen butternut squash cubes, microwave them according to the package directions (make sure they are very tender) and drain well.
The bowl will be hot after several minutes in the microwave, and steam will escape when you remove the cover. Please be careful. Use oven mitts and place the bowl on a heatproof trivet.
Using the food processor or blender 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 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.
The recipe makes about 2 cups (400 grams). A serving is a quarter of the recipe, about ½ cup.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered 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