I created Mashed Butternut Squash with maple syrup and brown sugar options that readers always ask me for.

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I love when a simple side surprises me, and this Mashed Butternut Squash does exactly that. The deep, almost caramelized notes from the roasted butternut squash give it a sweetness that isn’t cloying, and a little unsalted butter plus a drizzle of maple syrup makes the flavors pop in this odd little way.

It shows up as a quiet hero on my table, slipping between courses and the star of the meal, and somehow keeps pulling people back for another spoon. If you think you know Roasted Butternut Squash, give this a second look, you might be wrong.

Ingredients

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Butternut squash: Sweet, creamy base rich in fiber and vitamins A and C, naturally sweet.
Olive oil: Adds silkiness and healthy fats, helps flavors bloom when roasted or mashed.
Unsalted butter: Gives richness and mouthfeel, boosts savory notes without extra salt.
Heavy cream or whole milk: Smooths texture, adds creamy fat, makes mash more lush and comforting.
Maple syrup or brown sugar: Optional sweetener that balances earthiness, adds warm caramel like depth.
Ground cinnamon and nutmeg: Warm spices that highlight squash sweetness and add cozy fall aroma.
Kosher salt and black pepper: Salt lifts flavors, pepper adds subtle bite and background savory contrast.
Fresh parsley garnish: Bright herb garnish that cuts richness and adds fresh color.

Ingredient Quantities

1 medium butternut squash (about 2 to 3 lb)

1-2 tbsp olive oil

2 tbsp unsalted butter

1/4 cup heavy cream or whole milk

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1-2 tbsp pure maple syrup or packed brown sugar (optional)

1/4 tsp ground cinnamon (optional)

pinch ground nutmeg (optional)

1 tbsp chopped fresh parsley for garnish (optional)

How to Make this

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1. Preheat oven to 400°F (200°C). If your squash is rock hard and you’re nervous about cutting it, microwave whole for 2 to 3 minutes to soften it a bit, then let it cool slightly.

2. Slice the butternut squash in half lengthwise, scoop out the seeds (save and roast them later if you want), then brush or rub the cut sides with 1 to 2 tablespoons olive oil and a light sprinkle of salt.

3. Place the halves cut-side down on a baking sheet lined with parchment or foil and roast 40 to 50 minutes, until the flesh is very tender and easily pierced with a fork. If you prefer faster cooking, peel and cube the squash then roast cubes at the same temp for about 25 to 30 minutes.

4. Remove from oven and let cool a few minutes until you can handle it. Scoop the flesh into a large bowl.

5. Warm 1/4 cup heavy cream or whole milk and stir in 2 tablespoons unsalted butter until melted, or just microwave briefly. Pour the warm cream and butter into the bowl with the squash.

6. Add 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then mash with a potato masher or large fork until it’s as smooth or as chunky as you like. For ultra silky texture use a hand mixer or immersion blender but dont overwork it.

7. If you want it sweet, stir in 1 to 2 tablespoons pure maple syrup or packed brown sugar. Add 1/4 teaspoon ground cinnamon and a pinch of ground nutmeg if using, taste and adjust salt, pepper or sweetness to your liking.

8. If the mash is too thick add more warm milk a tablespoon at a time, too thin just mash a little more or chill briefly. Serve warm, dot with a little extra butter if you like and sprinkle with 1 tablespoon chopped fresh parsley for color.

Equipment Needed

1. Oven (preheat to 400°F)
2. Chef’s knife
3. Sturdy cutting board
4. Baking sheet plus parchment paper or foil
5. Spoon or ice cream scoop (for seeds and squash flesh)
6. Measuring cups and spoons
7. Large mixing bowl
8. Potato masher or large fork (or a hand mixer / immersion blender if you want it ultra smooth)
9. Microwave-safe cup or small saucepan (to warm cream and melt butter)
10. Oven mitts or tongs for handling hot pans

FAQ

Q: How should I cook the squash for best flavor and texture? A: Roasting is best. Cut squash in half lengthwise, scoop out seeds, brush with 1-2 tbsp olive oil and roast at 400F for 40 to 60 minutes until fork tender. You can also peel and cube then roast 25 to 35 minutes. Boiling is faster but less flavorful.

Q: How do I get the mash really smooth and not watery? A: Let roasted squash cool a bit and scoop well, then mash with butter and add cream or milk little by little. For ultra smooth use a food mill, ricer or blender on low. If it's too thin, simmer briefly to reduce or stir in more mashed squash, dont just keep adding liquid.

Q: Can I make this dairy free or vegan? A: Yes. Use olive oil or a vegan butter instead of butter and swap heavy cream for oat milk, canned coconut milk, or another full fat plant milk. A splash of olive oil at the end helps it feel rich.

Q: Should I add maple syrup, cinnamon or nutmeg? A: Optional. 1 to 2 tbsp maple or brown sugar with 1/4 tsp cinnamon and a pinch of nutmeg makes a sweet, cozy side. But the squash is naturally sweet so you can skip them and keep it savory with salt, pepper and parsley.

Q: How long can I store leftovers and how do I reheat? A: Fridge covered up to 4 days, freeze in portions up to 3 months. Reheat gently on the stove with a splash of milk or cream, or microwave stirring often. If frozen, thaw overnight in fridge first for best texture.

Q: Any quick hacks or common mistakes to avoid? A: Dont overblend or you’ll get gluey mash. Dont add all the cream at once, add a little then check. If your squash is watery it's usually from boiling or overcooking, roast for best flavor and texture.

Mashed Butternut Squash Recipe Substitutions and Variations

Olive oil (1-2 tbsp): swap with avocado oil or canola oil, same amount, both are neutral and handle heat well; for a faint sweet note try melted coconut oil.
Unsalted butter (2 tbsp): use ghee or clarified butter for a nuttier flavor, or a vegan butter/coconut oil 1:1; if you use salted butter cut back on the kosher salt.
Heavy cream or whole milk (1/4 cup): half and half works, or full-fat canned coconut milk for dairy-free (use slightly less if very thick), or thin plain Greek yogurt with a splash of milk for a tangy, thicker mash.
Pure maple syrup or brown sugar (1-2 tbsp, optional): honey or agave are 1:1 swaps, or try a tablespoon of applesauce or apple butter for fruitier sweetness, or skip it altogether for a savory side.

Pro Tips

1. Warm the cream and butter first, it mixes way better and you can add it a tablespoon at a time so you dont end up with soup, trust me warming also helps the squash absorb fat and taste richer.

2. For deeper flavor brown the butter a little before you add it, or roast a few garlic cloves with the squash and mash them in, both give a savory, almost caramel taste that plays well with a touch of maple or cinnamon.

3. If you want more caramelized edges, put the squash cut side up for the last 10 minutes of roasting so the sugars can brown, or cube the squash and roast on a single layer to get crisp little nuggets while saving time.

4. To store and reheat: cool quickly, pack in an airtight container for up to four days or freeze in small portions, and when reheating add a splash of warm milk and stir gently so it doesnt dry out or separate.

Mashed Butternut Squash Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I created Mashed Butternut Squash with maple syrup and brown sugar options that readers always ask me for.

Servings

servings

Calories

187

kcal

Equipment: 1. Oven (preheat to 400°F)
2. Chef’s knife
3. Sturdy cutting board
4. Baking sheet plus parchment paper or foil
5. Spoon or ice cream scoop (for seeds and squash flesh)
6. Measuring cups and spoons
7. Large mixing bowl
8. Potato masher or large fork (or a hand mixer / immersion blender if you want it ultra smooth)
9. Microwave-safe cup or small saucepan (to warm cream and melt butter)
10. Oven mitts or tongs for handling hot pans

Ingredients

1 medium butternut squash (about 2 to 3 lb)
1-2 tbsp olive oil
2 tbsp unsalted butter
1/4 cup heavy cream or whole milk
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1-2 tbsp pure maple syrup or packed brown sugar (optional)
1/4 tsp ground cinnamon (optional)
pinch ground nutmeg (optional)
1 tbsp chopped fresh parsley for garnish (optional)

Directions

Preheat oven to 400°F (200°C). If your squash is rock hard and you're nervous about cutting it, microwave whole for 2 to 3 minutes to soften it a bit, then let it cool slightly.
Slice the butternut squash in half lengthwise, scoop out the seeds (save and roast them later if you want), then brush or rub the cut sides with 1 to 2 tablespoons olive oil and a light sprinkle of salt.
Place the halves cut-side down on a baking sheet lined with parchment or foil and roast 40 to 50 minutes, until the flesh is very tender and easily pierced with a fork. If you prefer faster cooking, peel and cube the squash then roast cubes at the same temp for about 25 to 30 minutes.
Remove from oven and let cool a few minutes until you can handle it. Scoop the flesh into a large bowl.
Warm 1/4 cup heavy cream or whole milk and stir in 2 tablespoons unsalted butter until melted, or just microwave briefly. Pour the warm cream and butter into the bowl with the squash.
Add 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then mash with a potato masher or large fork until it's as smooth or as chunky as you like. For ultra silky texture use a hand mixer or immersion blender but dont overwork it.
If you want it sweet, stir in 1 to 2 tablespoons pure maple syrup or packed brown sugar. Add 1/4 teaspoon ground cinnamon and a pinch of ground nutmeg if using, taste and adjust salt, pepper or sweetness to your liking.
If the mash is too thick add more warm milk a tablespoon at a time, too thin just mash a little more or chill briefly. Serve warm, dot with a little extra butter if you like and sprinkle with 1 tablespoon chopped fresh parsley for color.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.