Mashed butternut squash is the perfect side dish for fall — creamy, smooth, and delicious, with the perfect balance between sweet and savory fall flavors.
- 1 medium butternut squash (about 1-2 lbs.)
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1/2 teaspoon maple syrup (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon pumpkin pie spice
- chili powder (optional)
- Preheat oven to 350°F.
- Cut butternut squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with olive oil. Place on a quarter sheet baking pan cut side up and bake 1 hour or until very tender.
- Scoop out the flesh of the butternut squash and place in a large mixing bowl. With a potato masher or an electric hand mixer on low, mix until smooth. If the butternut squash is too chunky for your liking, transfer it to a blender and puree it until desired consistency is achieved.
- Add butter, heavy cream, maple syrup, salt, pepper, and pumpkin pie spice to the bowl. Stir to combine.
- Serve warm with a sprinkle of chili powder on top (optional, for a spicy kick).
Use butternut squash puree: Instead of roasting a whole butternut squash, you can also substitute it with 1 + 1/4 cups butternut squash puree to make this faster in less than 10 minutes.
How to store: Keep leftover mashed butternut squash in an airtight container in the fridge for up to five days. You can also freeze this side dish for up to three months.
How to reheat: Reheat cold mashed butternut squash in a covered, microwave-safe container on low heat in the microwave. Heat in 20 to 30-second intervals, stirring in between. You can also reheat it on the stovetop over medium-low heat until warmed through.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Bake
- Cuisine: America
Keywords: mashed butternut squash, how to make mashed butternut squash, homemade mashed squash, how to mash butternut squash