Mashed Butternut Squash

4.67 from 3 votes

Mashed Butternut Squash is savory, velvety in texture, and makes a wonderful side dish for anything you're serving! It's gluten-free, completely customizable and so easy to make!

Prep Time15

Cook Time15

Total Time30

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 163kcal

Author: Marcie

Equipment

Immersion Blender

Ingredients

5 cups cubed butternut squash about 2 1/2 lbs. whole butternut squash; cut into 1 1/2" cubes
2 cloves garlic peeled and halved
4 tablespoons unsalted butter softened; see notes for dairy-free options
2 tablespoons olive oil sub with milk or cream as desired for a richer texture
3/4 teaspoon sea salt or to taste
1/2 teaspoon black pepper or to taste
fresh chives, for serving optional

Instructions

Place the cubed butternut squash and garlic in a large pot and fill with enough water to cover by an inch. Place on the stove top and cover. Cook over high heat until it comes to a boil, then remove the lid and simmer over medium heat until the squash is tender, about 10-15 minutes. Remove from heat and drain the squash well in a colander.
5 cups cubed butternut squash, 2 cloves garlic
Place the squash back in the pot and add the butter and oil. Mash with a potato masher until it reaches the desired consistency, or for best results purée with an immersion blender or in a food processor until smooth.
4 tablespoons unsalted butter, 2 tablespoons olive oil
Season with salt and pepper, adding more as needed, and stir in the chopped chives. Serve immediately and enjoy!
3/4 teaspoon sea salt, 1/2 teaspoon black pepper, fresh chives, for serving

Video

Notes

Pro tip: Prep the cubed butternut squash up to 3 days in advance following instructions in my post how to peel and cut butternut squash. You can also use store bought cubed butternut squash to save time.
Instead of cubing the squash, you can also prepare my roasted whole butternut squash, scoop out the seeds, mash or purée it and add the other ingredients.
Check the squash for doneness after 10 minutes. It should be easily pierced with the tip of a knife. Avoid over cooking as it can become mushy or watery.
Omit the butter to make this mashed butternut squash dairy-free. It may be subbed with more olive oil, dairy-free butter or your favorite non-dairy milk.
Store leftover mashed butternut squash in the refrigerator for up to 3 days.

Nutrition