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Discover the magic of butternut squash mash with this easy-to-follow recipe that features roasted winter squash, brown sugar, and a hint of maple syrup. Infused with warming spices and fresh herbs, these creamy mashed veggies deliver the ideal balance of comforting sweet and savory flavors. Creamy, rich, and impossibly delicious, this mashed butternut squash is perfect for fall gatherings and festive dinners!

“First time trying mashed butternut squash and it was delicious! I served it with Ribeyes and it was the perfect cozy fall dinner. Thanks!”

– DAN
Overhead photo of butternut squash mash with a pat of butter in a white serving bowl.

Update: This recipe was originally published in December 2015. I made edits to the article below to include more information about making the creamiest, dreamiest mashed butternut squash at home.

Hi, friends! I hope you are hungry, because today it’s all about my favorite part of the holiday table – the side dishes!

Table of Contents

About this butternut mash

This delicious recipe for mashed butternut squash will please even the most loyal squash haters in your family. Butter, brown sugar, and pure maple syrup, along with some savory dried thyme & sage and warming cinnamon & nutmeg add so much cozy flavor to everyone’s favorite winter squash – the beloved butternut squash.

Super-smooth, ultra-creamy, sweet, AND savory, this mashed squash beautifully complements holiday ham, roast turkey, beef roasts, or just about any meat, poultry, seafood, or fish dish you love. If you’re looking for a delicious alternative to traditional mashed potatoes, this is it. Trust me, you’ll be singing songs praising this silky, rich, light-as-air butternut mash after your first bite. It’s just *that* good!

Why you’ll love this recipe

Aside from having an exceptionally delicious flavor that embodies pretty much everything I love about fall, this easy butternut squash recipe is also:

  • Quick & Simple. You only need 10 minutes of hands-on preparation to get this sumptuous mashed buttercup squash side on the table; your oven and a hand-held mixer do all the hard work!
  • Made With Mostly Pantry Staples – Aside from the butternut squash and heavy cream, I’d bet you already have everything on hand to make this tasty squash mash.
  • Wholesome & Delicious. This lick-the-bowl-delicious autumnal side is made with entirely real ingredients you can feel good about serving your family.
  • Allergen-Friendly. This recipe for butternut squash mash is also naturally gluten-free, soy-free, and nut-free, plus is easy to make dairy-free and vegan!
  • Budget-Friendly. Since winter squash is in season right now, it’s super inexpensive. Aside from one large squash and some rich dairy products like cream and butter, it costs mere pennies to make this delicious squash puree.
Overhead photo of a butternut squash, brown sugar, butter, cream, and seasonings neatly organized on a kitchen counter.

Ingredients for mashed butternut squash

  • Butternut Squash. Grabbing a whole butternut squash is usually the cheapest option. And to keep things super simple, roast it whole so you don’t have to deal with peeling the flesh or chopping it.
    • Substitutions: Feel free to swap in your favorite mash-able winter squash like, buttercup, hubbard, kabocha, honeynut, turban, buttercup, acorn, white acorn (a.k.a. mashed potato squash), carnival squash, or even sugar pumpkins if you like!
  • Olive Oil. For roasting the squash.
  • Butter. For creamy richness.
    • Substitution: Feel free to use your favorite vegan butter.
  • Brown Sugar. Either light or dark brown sugar will work, though dark will have a richer molasses flavor.
    • Substitutions: You are welcome to use less refined sugar alternatives, like ground jaggery or piloncillo, coconut sugar, maple sugar, or muscovado. 
  • Maple Syrup. For all the fall feels.
    • Substitutions: If you have to make a swap, I suggest maple sugar. You’re also welcome to use agave nectar, brown rice syrup, or honey. To win back some of that maple-y goodness, you can also add about ½ teaspoon of maple extract.
  • Savory Herbs. A combination of garlic powder, dry thyme leaves, and ground sage offers a lovely counterpoint to the sweetness.
  • Warming Spices. A touch of cinnamon and nutmeg brings a lovely bit of warmth.
    • Substitution: If you don’t have separate spices on hand, feel free to use an equal amount of pumpkin pie spice instead. 
  • Heavy Cream. For a creamy, dreamy mouthfeel.
    • Substitutions: For a slightly lighter result, trade in half n’ half or evaporated milk. You’re also welcome to use coconut cream or your favorite unsweetened plant-based creamer to make it dairy-free. If you don’t mind a touch of tanginess, full-fat Greek yogurt or cream cheese are also good options.
  • Salt and Pepper. For flavor.

Recipe variations

While this delightful butternut squash recipe is pretty perfect as written, there is always plenty of room for you to customize it to your needs and preferences. Here are a few ideas to get your wheels turning:

  • Dairy-Free/Vegan. Swap in your favorite vegan butter and coconut cream or unsweetened plant-based creamer to make this a vegan-friendly side.
  • Loaded. I absolutely love this mash garnished with a few pats of room-temperature salted butter, a generous drizzle of pure maple syrup, and plenty of fresh cracked black pepper. You can also add a little texture by topping your mashed squash with pepitas (toasted pumpkin seeds) for a bit of nutty flavor, and/or some bacon bits or candied bacon for salty, savory yumminess.
  • Cheesy Mashed Butternut Squash. Mix in a little grated Parmesan, cheddar, or goat cheese for a creamy, cheesy flavor.
  • Squash Casserole-Style. Add some chopped toasted pecans and a generous sprinkling of marshmallows, then broil or torch to golden, ooey-gooey perfection.
  • Spicy Mashed Squash. Try adding some chopped chipotle chiles in adobo sauce and a bit of cayenne pepper to your mashed squash. I suggest starting with just one chipotle and then increasing from there!
  • Squash Mashed Potatoes. If you want to stretch a single squash to feed a crowd, try adding some plain peeled and boiled potatoes or sweet potatoes to the mix.
  • Curried Butternut Squash Mash. Incorporate curry powder or garam masala for an exotic twist and warm, aromatic flavor.
Overhead photo of mashed buttercup squash, melted butter, maple syrup, and brown sugar in a large mixing bowl.

How to make butternut squash mash

This recipe for mashed butternut squash comes together with just 10 minutes of hands-on time. Here’s how it’s done:

  1. Prep. Preheat the oven to 425F. Line a baking sheet with parchment paper or aluminum foil (for easy cleanup).
  2. Prepare Squash. Cut the squash in half, lengthwise, from root to tip. Use a spoon to scoop out and discard the seeds (or save them for roasting!). Pierce the cut sides of the squash all over using a fork. Rub the oil all over the cut side of squash. Season generously with salt and pepper.
  3. Roast. Arrange the squash cut-side-down on the prepared baking sheet. Bake in the oven for 40-50 minutes, or until the squash is extremely fork tender.
  4. Cool Slightly. Remove the squash from the oven and place the baking sheet on a wire rack. Flip the squash over and set aside until cool just cool enough to handle, but still warm.
  5. Mash. Use a large spoon to carefully scoop out the insides of the squash and transfer to a large mixing bowl. Use a potato masher or a handheld mixer on low to mash the squash until creamy.
  6. Add Flavor. Add the butter, sweeteners, herbs, and spices to the bowl. Then, mash or mix on low to combine. Add the cream to the bowl and then mx on low to combine. Next, slowly increase the speed to medium and beat until the squash mixture is smooth and fluffy.
  7. Adjust For Taste. Taste and add more salt or seasonings for flavor; sugar or maple for sweetness; cream or butter for richness.
  8. Serve. Transfer the butternut squash faux mashed potatoes to a serving bowl. Drizzle with a little maple, garnish with a dab of butter and a few fresh thyme sprigs. Best if served immediately, while warm.

Expert tips for the most success!

  • Choose the Right Squash. Be sure to select a firm, heavy butternut squash with smooth skin to the grocery store. And, avoid any with soft spots or blemishes, as these can indicate spoilage.
  • Roast for Maximum Flavor. Don’t skip the roasting step. Roasting enhances the natural sweetness of the squash and produces a greater depth of flavor.
  • Season Generously. Most of the time the reason food at home doesn’t taste as good as restaurant food is because it’s under-seasoned. Don’t be shy with the spices, especially the salt and pepper! Plus, blend of cinnamon, nutmeg, thyme, and sage complements the squash beautifully. Be sure to adjust to taste for a well-rounded flavor profile.
  • Add Creaminess Gradually. This squash mash only calls for 2 tablespoons of cream – start there. If you add too much cream at once you’ll end up with a runny mash.
  • Balance Sweetness with Acidity. To enhance the overall flavors, I like to finish the mash with a splash of champagne vinegar, but fresh lemon juice, sherry vinegar, and even balsamic vinegar work great too.
  • Experiment with Add-Ins. The best part of cooking at home is making a recipe your own. Consider mixing in ingredients like garlic, different fresh herbs, or grated parmesan cheese for complexity. Just make sure whatever flavor you’re adding complements the squash, rather than overpowering it.
  • Garnish for Presentation. Remember you eat with your eyes first. So consider garnishing the top with a pat of butter and a sprinkle of fresh herbs or toasted nuts.
  • Serve Warm. Butternut squash mash is best when you serve it warm. However, you can reheat it, just make sure you do so gently on the stovetop or in the microwave.
Overhead photo of squash mashed with cream, butter, and seasonings in a large mixing bowl.

FAQs: frequently asked questions

How big of a squash do I need?

I suggest using roughly 3-4 pounds of butternut squash to get about 8 servings. You can easily scale the recipe up or down by hovering your mouse over the servings calculator in the recipe card!

Can I use other types of squash for this recipe?

You can use any other winter squashes you love, like acorn, pumpkin, or kabocha. Please just be aware that the cooking times and flavors may vary.

What’s the best way to peel butternut squash?

The easiest way to peel squash is to use a sharp vegetable peeler to remove the skin. HOWEVER, you don’t need to peel the squash in this recipe! Instead, you’ll use a Chef’s knife to cut the squash in half, roast it until tender, and scoop out the flesh with a spoon – avoiding the hassle of peeling. Wohoo!

How do I know when butternut squash is cooked?

You’ll need to roast the squash until it is very fork-tender. A knife should easily slice into the squash without any resistance. Since you’re going to be mashing the squash into basically a puree, it needs to be VERY tender.

What can I substitute for cream?

You can swap out the cream and use milk, half-and-half, coconut milk, or even vegetable broth for a lighter option. Just adjust the amount based on your desired tastes and consistency.

What’s the best way to thicken butternut mash?

Since we’re roasting the squash instead of steaming or boiling it, you shouldn’t have a loose mash to begin with. That said, you can easily thicken it by adding it to a skillet with lots of surface area and cook it over low heat, stirring frequently, to evaporate away any excess moisture.

How can I make my butternut squash mash sweeter?

If you’re looking for a sweeter mashed squash dish, simply incorporate a bit more brown sugar or maple syrup. Alternatively, you can add in some roasted and pureed apples or pears for natural sweetness.

Can I make butternut squash mash in advance?

Yes, you sure can. You can prepare this recipe for butternut squash mash a day ahead. Simply store it in an airtight container in the fridge. And then reheat it gently on the stovetop before serving, adding a splash of cream if needed.

Close-up photo showcasing the rich and creamy texture of butternut mash.

Serving mashed Buttercup squash

Common Serving Suggestions

Unique Serving Suggestions

  • Savory Grain Bowl: Create a grain bowl by layering mashed butternut squash with quinoa, sautéed greens, and a poached egg, finished with a sprinkle of feta cheese.
  • Butternut Squash Toast: Spread the mash on toasted sourdough or crostinis, topped with avocado slices, pumpkin seeds, and a drizzle of honey or balsamic glaze for a gourmet brunch option.
  • Mashed Squash Soup: Blend the mashed squash with vegetable or chicken broth for a creamy, comforting soup. Finish with a swirl of cream and roasted pepitas for texture.
  • Stuffed Peppers: Use mashed butternut squash as a filling for bell peppers, mixing it with black beans, cheese, and spices before baking until golden.
  • Dumpling Filling: Incorporate it into a homemade filling for dumplings or ravioli for a seasonal twist.
  • Celebrate the Season: Make your meal a celebration of the fall season by serving your mashed squash with more seasonal favorites like, Roasted Butternut Squash Soup, Squash Salad, Butternut Squash Pasta, Butternut Squash Risotto, and/or Acorn Squash Stuffed with Sausage.

Storing leftovers

Storage Instructions

  • Refrigeration: Allow the leftover butternut squash mash to cool completely to room temperature. Then, transfer them to an airtight container and store in the fridge for up to 5 to 7 days.
  • Reheating: When ready to eat, reheat the mashed squash gently on the stove over low heat or in the microwave. Add a splash of milk or cream to restore creaminess if needed.

Freezing Instructions

  • Cooling: Let the mashed butternut cool completely before freezing to prevent ice crystals from forming. Transfer the mash to an airtight freezer-safe container or a resealable freezer bag.
  • Freeze it: Label the container or bag with the date for easy tracking and store in the freezer for up to 3 months.
  • Thawing: When ready to use, thaw in the refrigerator overnight. Reheat gently on the stove or in the microwave, adding a splash of milk or cream if it thickens during freezing.
Action photo of a serving spoon scooping mash butternut squash from a white serving bowl.

Alright, my little pumpkins! I butternut keep rambling on. I hope you have continue to have a gourd-geous holiday season! 

Until next time, friends, cheers!

Cheyanne

Craving MORE? For more tasty recipe inspiration, be sure to follow me on Instagram, Pinterest, and Facebook.

More mashed veggie recipes!

Overhead photo of a bowl of mashed butternut squash topped with a pat of butter.

Mashed Butternut Squash

5 from 2 votes
Author: Cheyanne Holzworth
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8 servings
Print Recipe Pin Recipe
Discover the magic of butternut squash mash with this easy-to-follow recipe that features roasted winter squash, brown sugar, and a hint of maple syrup. Infused with warming spices and fresh herbs, this creamy mash delivers the ideal balance of comforting sweet and savory flavors. Creamy, rich, and impossibly delicious, this mashed butternut squash is perfect for fall gatherings and festive dinners!

Equipment

  • 1 Cutting Board
  • 1 Chef’s Knife
  • 1 Large Baking Sheet

Ingredients 

  • 1 large Butternut Squash (about 3-4 pounds)
  • 1 TBS Olive Oil
  • ¼ Cup Butter – melted (SEE NOTES)
  • ¼ Cup Light Brown Sugar – gently packed
  • 1 TBS Pure Maple Syrup
  • ½ heaping tsp EACH: Garlic Powder and Dried Thyme Leaves
  • ¼ heaping tsp Ground Sage
  • Generous Pinch EACH: Cinnamon + Nutmeg
  • to taste Kosher Salt & Ground Black Pepper
  • 2 TBS Heavy Cream – or more to taste
  • Optional for serving: Pure Maple Syrup, Pats of Butter, Fresh Thyme

Instructions

  • Preheat the Oven: Arrange oven rack to the middle position and then preheat the oven to 425-degrees Fahrenheit.
    Line a baking sheet with parchment or aluminum for easy clean up.
  • Prepare Squash for Roasting: Place the whole squash on a clean cutting board. Use a sharp chef’s knife to cut the squash in half, lengthwise – from root to tip.
    Use a spoon to scoop out and discard the seeds. Use the tins of a fork to pierce the cut sides of the squash all over.
    Use a pastry brush or your fingers to rub the oil all over the cut side of squash. Then season the squash generously with salt and pepper.
  • Roast the Butternut Squash: Arrange the halves of squash on the prepared baking sheet cut-side-down, so the skin is facing up.
    Place the squash in the preheated oven and roast for 40-50 minutes, or until the squash is extremely fork tender and the edges are caramelized.
  • Let Squash Cool Slightly: Remove the squash from the oven and place the baking sheet on a wire rack.
    Flip the squash over and set aside until cool just cool enough to handle, but still warm.
    (Tip: Don't let the squash cool completely. Warm squash is much easier to mash. So just let it sit until it's cool enough for you to safely handle.)
  • Mash Buttercup Squash: Use a large spoon to carefully scoop out the insides of the squash and transfer them to a large mixing bowl.
    Then, use a potato masher or a handheld mixer on low to mash the squash it's until creamy in consistency.
  • Add Flavoring Ingredients: Add the butter, sugar, maple, garlic, thyme, sage, cinnamon, and nutmeg to the bowl. Season with ½ teaspoon salt and ¼ teaspoon ground black pepper.
    Mash with a potato masher or mix on low again until the ingredients are combined.
    Add the cream to the bowl. Then use a hand-held mixer and mix on low just until the cream in combined.
    Then, slowly increase the speed to medium and beat until the butternut squash mixture is smooth and fluffy, about 2 minutes.
  • Adjust for Taste: Taste the mashed buttercup squash and adjust the flavors as necessary – adding more salt or seasonings for flavor; sugar or maple for sweetness; cream or butter for richness.
  • Serve Butternut Squash Mash: Transfer the mashed butternut squash to a serving bowl.
    Drizzle with a little maple, garnish with a dab of butter and a few fresh thyme sprigs. For the best taste, serve immediately while the squash is still warm. Enjoy!

Notes

  • Butter: I like to use salted butter to complement the sweetness in this recipe; but use what you have or love! If you are using unsalted butter, just note that you will need to be more generous with the kosher salt. 
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Yield: approximately 5-6 cups
  • Servings: 6-8
 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 154kcal    Carbohydrates: 20g    Protein: 1g    Fat: 9g    Saturated Fat: 5g    Polyunsaturated Fat: 0.5g    Monounsaturated Fat: 3g    Trans Fat: 0.2g    Cholesterol: 20mg    Sodium: 53mg    Potassium: 350mg    Fiber: 2g    Sugar: 10g    Vitamin A: 10198IU    Vitamin C: 20mg    Calcium: 58mg    Iron: 1mg
Course: Side Dish
Cuisine: American

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Overhead photo of a bowl of mashed butternut squash topped with a pat of butter.

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