Mashed Roasted Butternut Squash

A serving dish of roasted garlic butternut squash puree

Mashed Roasted Butternut Squash is a savoury side dish that is perfect for holiday feasts, and just as good for every day.

A serving dish of roasted garlic butternut squash puree

Sweet or Savory Mashed Butternut Squash?

Many of the recipes you’ll find for butternut squash are sweet. They use maple syrup or brown sugar, and often, cinnamon, nutmeg, and ginger. And those sweet butternut recipe variations are totally delicious in every way. However, if you want to make a savoury version for your Thanksgiving table, then this mashed roasted garlic butternut squash is perfect.

The Easiest Way to Prepare Butternut Squash

Roasting any vegetable brings out an elevated depth of flavour. Many recipes tell you to peel and cube the squash before roasting.

Peeling and cutting a raw squash can really be a pain, (in every way because it can be dangerous if you aren’t careful). It’s a lot of work and effort, so why do it? Instead, just pierce the squash in a few places, then put the whole squash in the oven and let it bake. When it’s finished roasting, it will be very easy to slice, remove the seeds, and scoop the flesh off of the skin.

It does take a little longer to roast the squash whole, but you’re saving time by skipping the peeling & chopping.

2 bowls of mashed butternut squash with two spoons and a plaid napkin

About Butternut Squash

Butternut is a winter squash that grows on a vine. Although it’s technically a fruit, we tend to treat his squash mostly as a vegetable. You can roast, stuff, saute, fry it, grill it, and use it in soups and casseroles.

In Australia and New Zealand it is sometimes called a butternut pumpkin. And butternut is quite similar to a mild-tasting pumpkin. You can use butternut squash in place of pumpkin in most recipes.

Is Butternut Squash Good For You?

Butternut Squash is very nutritious. Not only is it low in calories and high in fibre. This squash has plenty of important vitamins and minerals,  including Vitamins A, C, E, and B vitamins. And the minerals, folate, magnesium, potassium, and manganese. In addition, it’s also a good course of iron and calcium. Get more nutrition info on butternut squash here: Butternut Squash Nutritional Info

What to Serve With Mashed Butternut Squash

Mashed Roasted Butternut Squash is perfect alongside roast chicken, turkey, or pork. It’s also delicious with scallops or salmon.

Want More Butternut Squash?

Butternut Buckwheat Salad

Roasted Brussels Sprouts & Butternut Squash

Butternut Squash Black Bean Chili – Vegetarian Chili Recipe

 

A serving dish of roasted garlic butternut squash puree

Mashed Roasted Butternut Squash

Colleen
Roasted garlic, sage, and lemon team up to make this savoury Mashed Roasted Butternut Squash delicious. It's so easy to make but special enough for your holiday table.
5 from 15 votes
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Side Dish
Cuisine Thanksgiving
Servings 6
Calories 116.81 kcal

Equipment

  • baking sheet
  • mixing bowl
  • potato masher

Ingredients
  

  • 1 medium butternut squash 2 lb
  • 1 head of garlic
  • 1/2 tsp olive oil
  • 2 tbsp butter
  • 1/2 lemon juice of
  • 1 tsp dried sage
  • salt
  • freshly ground pepper

Optional Fried Sage Garnish

  • 1 tbsp olive oil
  • 12 sage leaves

Instructions
 

  • Preheat oven to 375°
  • Line a baking sheet with parchment or foil
  • Wash butternut squash, then pierce with a fork in several places
  • Cut the top off the head of garlic to expose the cloves.
  • drizzle the cloves with olive oil and wrap the head in foil
  • Put the squash, and garlic, on the baking sheet and bake for 45 minutes in the center of the oven
  • Remove garlic from oven, returning squash for 30 minutes longer, or until you can insert a knife easily at the thickest point
  • Squeeze garlic cloves into a large bowl and mash with a fork.
  • Remove squash from the oven, and slice in half, lengthwise
  • Scoop out and discard the seeds
  • Scoop the butternut flesh from the skin and add it to the bowl with the garlic
  • Add butter, lemon juice, dried sage, salt & pepper
  • With a potato masher, mash until blended and the consistency that you like
  • Serve hot, with optional sage garnish

Optional Fried Sage Garnish

  • In a small skillet, heat oil over medium-high.
  • add sage leaves to the hot oil in a single layer
  • Fry for about 5 minutes, turning once, or until crisp
  • Remove leaves to a paper towel-lined plate until ready to serve your butternut squash mash

Notes

This recipe can be made up to two days ahead, refrigerated, and reheated before serving.
If you like a smoother consistency for your mash, you can use an electric mixer instead of a potato masher.
This recipe can be made ahead and kept in the fridge, then reheated in the microwave when ready to serve.
This recipe serves 6 when there are other side dishes as well. If this will be the only side, it will serve 4.
If using the optional fried sage garnish, you can either crumble the crisped sage leaves over the dish, or leave them whole.

Nutrition

Serving: 1gCalories: 116.81kcalCarbohydrates: 15.64gProtein: 1.43gFat: 6.61gSaturated Fat: 2.8gCholesterol: 10.03mgSodium: 38.64mgPotassium: 452.42mgFiber: 2.75gSugar: 2.98gVitamin A: 13404.12IUVitamin C: 31.18mgCalcium: 62.34mgIron: 0.93mg
Keyword butternut squash, fall side dish, holiday side dish, roasted vegetables
Tried this recipe? What changes did you make?Let us know how it was!
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30 thoughts on “Mashed Roasted Butternut Squash

  1. The butternut squash looks so creamy and delicious and the fried sage just takes everything to a whole new level. Bookmarked for later!

  2. I love savoury squash recipes and there aren’t enough of them! This is one that’s on my hit list for sure now – yummy!

  3. You know, I’m so often busy trying to think of things to turn squash into, I kind of forget to just eat it as-is! Wonderful, easy recipe, with great flavours to really make the squash pop. Cheers!

  4. I am a huge fan of saving time peeling and chopping so wouldn’t mind the extra time in roasted the squash whole. What a great recipe for this time of year!

  5. I love butternut squash!! Mashed would be delightful. I usually just serve it in roasted chunks, but this would be so fantastic too!!

  6. Like you, we like to roast our squashes whole and then use the beautiful pulp. Mashed butternut squash sounds so flavorful, and very nutritious. Will make sure to add it to our side dishes of choice.

  7. This looks really yummy. Thanks for the tip on roasting the squash whole so it’s easier to peel after…sounds much better than risking cutting off a finger when trying to peel it raw!

  8. I appreciate a savoury recipe for butternut squash, and I love the garlic in here! I’m all for roasting the squash in the oven, too. I did a pumpkin last night.

  9. This sounds like a great alternative to the usual mashed potatoes! I mean, there are only so many ways I can eat potatoes before I’m completely sick of them, especially over the fall and winter when there are fewer seasonally-appropriate options. The fried sage garnish sounds like a wonderful finishing touch, too.

  10. A healthy side dish for fall and winter meals! Butternut squash is my favourite, and like, you, I like savoury squash recipes instead of sweet. Pinned!

  11. What a wonderful looking soup! I agree, roasting any vegetable brings about so much flavor.
    Thanks so much for sharing Colleen, can’t wait to try this.

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