5 from 131 votes
Mashed Butternut Squash
Mashed Butternut Squash is a smooth, creamy side dish made by roasting whole squash halves until tender, then mashing the flesh with butter, cream, and optional spices. The natural sweetness of the squash is enhanced by brown sugar and warming pumpkin pie spice or cinnamon. This comforting dish pairs well with a variety of main courses and offers a seasonal alternative to mashed potatoes.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
4
servings
Calories:
265 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 butternut squash 4 to 5 pounds
- ⅓ cup butter divided, melted
- 2 tablespoons brown sugar optional
- ¼ teaspoon pumpkin pie spice or cinnamon
- salt to taste
- black pepper to taste
- ¼ cup light cream
Instructions
- Preheat oven to 350°F.
- Cut butternut squash in half lengthwise and scoop out the seeds.
- Lightly brush the squash with melted butter (reserve the rest for mashing). Sprinkle with spices and brown sugar if using.
- Place on a baking sheet cut side up and bake 1 hour or until very tender.
- Scoop out the flesh and place in a large bowl.
- With a hand masher or an electric mixer on low, mix until smooth. Pour in cream and melted butter to taste. Season with salt & pepper and serve.
Cup of Yum
Nutrition Information
Calories
265
(13%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Cholesterol
48mg
(16%)
Sodium
146mg
(6%)
Potassium
660mg
(14%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
20480IU
(410%)
Vitamin C
39.4mg
(44%)
Calcium
105mg
(11%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 265
% Daily Value*
| Calories | 265 | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 48mg | 16% |
| Sodium | 146mg | 6% |
| Potassium | 660mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 20480IU | 410% |
| Vitamin C | 39.4mg | 44% |
| Calcium | 105mg | 11% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.