5.0 from 15 votes
Mashed Butternut Squash Recipe
Mashed Butternut Squash is easy enough to make on busy weeknights but also FULL of Fall flavors. Roasting the squash in the oven caramelizes the edges and brings out the natural sweetness.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 212 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 tablespoon oil olive or avocado
- 3 ½ - 4 pounds butternut squash
- 1 ¼ teaspoons salt divided
- 3 tablespoons butter
- 1 clove garlic finely minced
- 2-4 tablespoons milk regular or plant-based
- 1 teaspoon thyme finely chopped
- 2 tablespoons pure maple syrup
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees.
- Prepare the Squash: Cut and remove 1-inch from both ends of the squash. Then carefully cut the squash in half lengthwise. Scoop out the seeds using a spoon with a relatively sharp edge, scraping the sides of the squash to remove any remaining strands.
- Roast Butternut Squash in Oven: Drizzle the cut halves with oil and sprinkle with ½ teaspoon of salt. Place the halves cut side-down on a parchment paper-lined baking sheet. Bake in the preheated oven for 40-50 minutes, or until the squash is fork tender all of the way through. Let cool for at least 20 minutes, or until it is comfortable to the touch.
- Mash the Squash: Scoop out the butternut squash flesh and add it to a large bowl. Mash with a potato masher until no large clumps remain. Alternatively, you can pulse the squash in a food processor if you’d like a smoother texture.
- Season to Taste: Melt the butter in the microwave along with the minced garlic to cook it slightly. Pour the garlic butter into the mashed squash along with the maple syrup, thyme, salt, and black pepper. Mix everything together and add milk, a tablespoon at a time, until your desired consistency is reached.
- Serve the mashed butternut squash with additional fresh thyme, if desired, and enjoy!
Cup of Yum
Notes
- Storage: Keep leftover butternut squash in an airtight container in the fridge for up to 3 to 4 days.
- Skin: Wait to peel the skin until after roasting.
- Seasonings: You can use a variety of flavors in this recipe.
Nutrition Information
Calories
212kcal
(11%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
16mg
(5%)
Sodium
459mg
(19%)
Potassium
957mg
(27%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
28362IU
(567%)
Vitamin C
57mg
(63%)
Calcium
147mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 212
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 459mg | 19% |
| Potassium | 957mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 28362IU | 567% |
| Vitamin C | 57mg | 63% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.