Creamy, garlicky, and incredibly easy to prepare, this Roasted Mashed Butternut Squash is the perfect side dish. With just a few ingredients and minimal steps to prepare, it goes to show you that the simplest things are sometimes the most delicious! This recipe is also very versatile and adapts to your taste and main dish.
Butternut squash is such a great alternative to the traditional mashed potatoes (which we will live forever) but also is also a great vegetable that is adaptable to so many recipes such as Butternut Squash Lasagna, Butternut Squash Ravioli Recipe, or even Gingered Butternut Squash Soup. And a great use of spaghetti squash is our Chicken Alfredo Spaghetti Squash.
Hi there, It’s Melanie from Bon Appét’Eat. It’s been a lot of fun to be part of the Noshing with the Nolands team. Please come by and say hi on my blog if you have a chance! I’m really happy to share a butternut squash recipe today as I’m a great fan myself! I have this amazing butternut squash, spinach, and goat cheese roll-ups, and this creamy butternut squash soup that I make often during the cold winter!
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How To Make Mashed Butternut Squash
There are a few ways to prepare this recipe! I love this version, roasted in the oven because I find it to be the most flavourful of all and also the less demanding when it comes to preparation.
First, preheat your oven to 400 degrees Fahrenheit. Take your butternut squash, a sharp knife, and a cutting board. Make sure your cutting board is stable and not sliding (tip: place a piece of wet paper towel on your counter and then put your board on top). Make sure your vegetables and hands are dry so they are not slippery. Hold safely and firmly when cutting.
Cut the squash in half and scoop the seeds out.
Note: you can save the seeds to roast them, follow the same recipe as the one for the pumpkin seeds! No waste and a yummy and healthy snack!
Do You Need To Peel Butternut Squash Before Cooking?
If you are roasting your butternut squash, you do not need to peel it as you will scoop the flesh out of it.
With other techniques, such as steaming or boiling, it is better to peel it beforehand.
Next, you then drizzle with olive oil and season with salt and pepper. And place face down in the oven for 30 minutes to an hour depending on the size of your vegetable. To check its doneness, put a knife or fork through the thicker part, it should go through smoothly.
Once out of the oven, give it a few minutes so you can handle it with your hands. Having a large mixing bowl ready is handy so you can scoop out the flesh and place it in the bowl.
Using a potato masher or alternatively, a fork, mash your butternut squash until smooth. Now, time to make this delicious side dish extra creamy with some heavy cream, butter, or compound butter and stir away.
EXTRA: I roasted a few garlic cloves to mash and add to the dish. (*chef’s kiss!)
This is the beauty of this side dish, you can let your creativity flow and adapt it to your taste.
How Do You Roast Butternut Squash Mash?
This is the simplest version to make the mashed butternut squash recipe as it only requires you to cut your vegetable in half and season it before placing it in the oven.
As a guide, here is the time you should bake your squash according to its size:
– 2-pound squash: 30-40 minutes
– 4 pounds squash: an hour
How Do You Season Mashed Butternut Squash
There are 2 ways to season your butternut squash:
Before roasting it:
- Classic and simple: drizzle some olive oil or brush with some melted butter, add salt and pepper.
- Sweet and savory: sprinkle some brown sugar on top. It will caramelize and add a little sweetness to your dish. Keep your squash cut side up for this.
- Garlicky: add some garlic cloves to the baking sheet (roast for 15 minutes only) to add to the mash.
After roasting it:
- Fancy it up: In a pan, melt some butter and place a few sage leaves, and cook until crispy. Crumble a few in the mash and use the other ones as a garnish.
- Herbs: Chop some fresh rosemary very finely or sprinkle in some dry Herbes de Provence.
Why Is My Butternut squash Watery?
There could be a few reasons for having a watery mash. If you boil your vegetable, it will have to absorb water. Make sure to drain it well, and squeeze gently to remove excess moisture.
When roasting, I find that the moisture evaporates. However, if you wish, you can add a step to prevent a watery dish. After slicing your butternut squash, generously sprinkle with salt on the flesh side. Set aside for 30 minutes a least. It will pull the excess water, rinse, dry, and follow the rest of the recipe.
Can You Steam Butternut Squash?
Absolutely, like any other root vegetable, you can cube them and steam or boil them until tender.
How Long To Boil Butternut Squash To Mash?
For an inch cube size, 15 minutes boiling should suffice but to check, use a knife to pierce through the flesh.
Pin it HERE!!
Pin it HERE!!
ROASTED MASHED BUTTERNUT SQUASH
Ingredients
- 4 pounds butternut squash
- 1 tsp of salt
- A pinch of pepper to taste
- 1 tbsp of olive oil
- 3 garlic cloves optional
- 3 tbsp of butter
- 1/4 cup heavy cream 35%
- 5-6 sage leaves optional
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Cut the butternut squash in half. Scoop the seeds out.
- Place your squash, face-up, on a baking sheet.
- Drizzle with olive oil, season with salt and pepper.
- Bake for 1 hour or until your knife pierce smoothly the thicker part of the squash.
- Once out of the oven, give it a few minutes so you can handle it with your hands.
- Scoop out the flesh and put it in a large mixing bowl.
- Using a potato masher, mash your butternut squash until smooth.
- Add the heavy cream, butter, and stir away.
- Serve while hot.
- Optional: In a pan, melt some butter and place a few sage leaves, cook until crispy. Crumble a few in the mash and use the other ones as a garnish.
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