This mashed butternut squash is creamy and smooth, making it a perfect side dish for any meal! It’s sweet, savory, and packed with vitamins.
I love serving it with a sprinkle of cinnamon on top for a cozy touch. Trust me, even picky eaters can’t resist this tasty twist on classic mashed potatoes!
Key Ingredients & Substitutions
Butternut Squash: The star of this dish! Choose a firm, heavy squash with a smooth skin. If you can’t find butternut squash, sugar pumpkin or acorn squash can work too. They bring a similar sweetness and texture.
Butter: Unsalted butter adds richness. To make it dairy-free, try using coconut oil or a vegan buttery spread instead. Both will give the dish a nice creaminess.
Milk or Cream: I prefer heavy cream for a richer taste, but you can use any milk you have at home. Almond milk or oat milk are great alternatives for a lighter option or for dairy-free diets.
Spices: A pinch of cinnamon or nutmeg gives a warm, cozy flavor, which I always include. If you’re not a fan, consider adding a little garlic powder or smoked paprika for a different twist.
How Do I Get the Perfect Texture for My Mashed Butternut Squash?
Getting the right texture is key! Here are some tips:
- Roast the squash until it’s very soft—this helps it mash smoothly. Check with a fork; it should pierce easily.
- When mashing, use a potato masher for a chunky texture or a hand mixer for a silky smooth finish.
- If your mash is too thick, slowly add more milk or cream until you reach your desired consistency.
- Don’t forget to taste and season well! Salt and pepper can enhance all those lovely flavors.
With these tips, your mashed butternut squash will be fluffy, creamy, and full of flavor! Enjoy it as a cozy side dish for any meal.
Mashed Butternut Squash
Ingredients:
- 1 medium butternut squash (about 2 to 3 pounds)
- 2 tablespoons unsalted butter
- 1/4 cup milk or heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: pinch of ground cinnamon or nutmeg for extra warmth
- Optional: fresh or dried thyme leaves for garnish
Time Estimate:
Preparation and cooking time for this recipe is about 1 hour total. You’ll spend about 15 minutes prepping the squash, and then it will roast for around 45 minutes. This dish is simple and perfect for any occasion!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure your butternut squash roasts evenly and gets nice and tender.
2. Prepare the Squash:
Cut the butternut squash in half lengthwise. Use a spoon to scoop out all the seeds from the center. Don’t forget to be careful while handling the squash, as it can be tough to cut!
3. Roast the Squash:
Place both halves of the squash cut side down on a baking sheet lined with parchment paper or foil. This helps to avoid sticking. Roast it in your preheated oven for about 45 minutes, or until the flesh is very soft and easily pierced with a fork.
4. Scoop and Mash:
Once it’s roasted and cool enough to handle, use a spoon to scoop the soft flesh out of the skin and transfer it to a large mixing bowl. Add the butter and milk or cream to the bowl and start mashing! You can use a potato masher for a chunkier texture or a hand mixer for a smoother one.
5. Season to Taste:
Season your mashed squash with salt and freshly ground black pepper according to your taste. If you’d like, sprinkle in a pinch of cinnamon or nutmeg for some extra warmth. Stir everything together well, and you can add more milk or cream if you want it creamier.
6. Serve:
Transfer your mashed butternut squash to a serving bowl. For an extra touch, top it with a small pat of butter that will melt on the warm squash, and a sprinkle of fresh or dried thyme leaves if you wish. Enjoy this comforting side dish warm!
This dish should look bright and inviting, with a lovely creamy texture that makes it a hit at any meal. Happy cooking!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can use frozen butternut squash! Just make sure to thaw it completely before mashing. You can thaw it overnight in the fridge or quickly in the microwave. Ensure to squeeze out any excess moisture before mashing for the best texture.
How Can I Make This Recipe Dairy-Free?
If you’d like to make this mashed butternut squash dairy-free, substitute the butter with coconut oil or a vegan butter alternative, and use almond milk, oat milk, or any other non-dairy milk in place of regular milk or cream.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to reheat, simply warm it gently on the stove or in the microwave, adding a splash of milk if it has thickened up.
Can I Add Other Ingredients for Extra Flavor?
Absolutely! You can mix in sautéed garlic or onions for a savory twist or add grated cheese for creaminess. Experiment with herbs like sage or rosemary for different flavor profiles!
