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Top view of a butternut squash mash with 2 squares of butter, sage leaves on the side
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5 from 7 votes

ROASTED MASHED BUTTERNUT SQUASH

Creamy, garlicky, and incredibly easy to prepare, this roasted mashed butternut squash is the perfect side dish.
Prep Time10 minutes
Cook Time1 hour
Additional Time10 minutes
Total Time1 hour 20 minutes
Course: Side Dishes
Cuisine: American
Keyword: butternut squash, mashed butternut squash, roasted butternut squash, squash
Servings: 4 servings, 3 cups
Calories: 342kcal
Author: Tara Noland

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.

Notes

Notes:
If you roasted some garlic, mash it on a small plate with a fork and add it to the butternut squash.
Alternatively, flavor with some fresh chopped herbs or dry ones.

Nutrition

Serving: 1 | Calories: 342kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 673mg | Fiber: 15g | Sugar: 9g