Mashed Butternut Squash

Mashed butternut squash is a sweet and savory side dish that only uses a handful of ingredients and brightens up your fall/winter table.

Course Side Dish

Cuisine American

Keyword mashed butternut squash

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings

Calories 184kcal

Preheat your oven to 400F and move the rack to the middle position.
Prep the squash. To easily peel the squash, I cut it into quarters and carefully use a knife to cut the peel off since it's very thick. Cut it into approximately 1.5" pieces.
Place the squash on a large baking sheet and toss it with the olive oil. Season generously with salt & pepper. Roast for 25-30 minutes or until it's very tender. I like to toss it halfway through baking for more even color.
Transfer the squash to a pot (I find this to be the most stable thing to use for mashing) and then add the butter, cinnamon, and nutmeg, and mash it using a hand-held potato masher. Really mash it (it takes more effort to get it smooth than with potatoes). Taste it and add more salt & pepper if needed. Once it's nice and smooth, transfer it into a serving bowl.

If you don't want to peel & cut up the squash into pieces, you can cut it into halves (lengthwise), scoop out the seeds, add a bit of butter to each half (where the seeds were) and roast it for about an hour. You then scoop out the flesh and mash it as the recipe indicates.
You can halve the recipe if 6-8 servings are too much (I usually buy two 2-pound squashes).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.