Learn how to make easy Mashed Butternut Squash to share with the kids. You can serve it as a simple side dish or use it in other recipes—or do both depending on whether you wind up with leftovers or not…
Mashed Butternut Squash
During the fall and winter when butternut squash are more plentiful at the grocery store and from farmer’s markets, we love to eat it in all sorts of ways. One of the ways that I make it is Mashed Butternut Squash, which both of my girls enjoy in its pure, plain form.
And then I like to also repurpose it in all sorts of ways from an ingredient in tacos, smoothies, grilled cheese, and more.
Yes, Mashed Butternut Squash is perfect for babies, but it’s also a healthy, nutritious, and naturally sweet veggie for toddlers and older kids. (It’s wonderful for Thanksgiving.)
I love the flavor of roasted butternut squash best since it has a deeper flavor that’s almost caramelized. It adds extra flavor to the squash when it’s mashed, verses boiling it or steaming it, which can be a little bland.
TIP: You may also like my Butternut Squash Baby Food Puree.
Ingredients You Need
To make this Mashed Butternut Squash, which is roasted in the oven, you simply need:
- Butternut squash: You can start with a whole squash from the grocery store or farmer’s market, or use pre-cut squash from the produce aisle to save a step.
- Olive oil: Extra virgin olive oil coats the squash so it cooks up without drying.
- Optional salt and spices: You can make this fairly mild or add in more flavor as you like.
You’ll also need a knife, veggie peeler, cutting board, and baking sheet pan to get this recipe going.
Step-by-Step Instructions
Here’s a look at the process for making this recipe. Scroll down to the bottom of the post for the full information.
- If you’re starting with a whole butternut squash, you’ll need to cut it. Here’s exactly how I cut butternut squash. If you’re using precut, just make sure that the cubes are fairly even. If not, cut them as needed.
- Preheat the oven and line a rimming baking sheet with foil. Place the cut squash onto the prepared sheet and toss with oil. Spread into an even layer.
- Bake until the squash is just starting to turn golden brown and soft when poked with a fork. Remove from the oven.
- Place into a pie plate or bowl and mash with a potato masher or a large fork. Season if desired and serve warm. (Or see the variations below!)
Frequently Asked Questions
Yes! If you have access to precut butternut squash at your grocery store, that can be a nice shortcut to this recipe. I don’t have access to it regularly, and we usually grow some in our garden, so I tend to make this Mashed Butternut Squash with a whole one. Either way works!
I love the flavor of roasted butternut squash best since it has a deeper flavor that’s almost caramelized. It adds extra flavor to the squash when it’s mashed, verses boiling it or steaming it, which can be a little bland.
You can place this into an airtight container and store in the fridge for 3-5 days. Or in a zip top freezer bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge and warm to serve. You may need to drain off a little liquid if reheating from frozen.
You can serve your mashed butternut squash plain or dress it up a bit with additional seasoning. Try:
Add a sprinkle of salt. Add a sprinkle of salt and cinnamon. Stir in a little butter and maple syrup. Try a little cumin and salt for a savory take.
How to Store
Store in an airtight container in the fridge for up to 5 days. Heat and stir to serve. You can also freeze mashed squash in an ice cube tray or reusable bag to use in a future week.
Best Tips for Success
- Serve this as a simple dinner side dish.
- Spread a layer of mashed butternut squash onto quesadillas, tacos, or in grilled cheese, shown above.
- Add a few spoonfuls to a favorite smoothie.
- Blend together with plain yogurt and top with granola.
- Stir a spoonful or two into oatmeal or mac and cheese.
- Cook until tender when poked with a fork.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment below to share.
Mashed Butternut Squash
Ingredients
- 1 butternut squash (or about 4 cups peeled and cubed butternut squash)
- 1 tablespoon olive oil (or avocado oil)
- Salt (optional)
Instructions
- If you’re starting with a whole butternut squash, you’ll need to cut it. Here’s exactly how I cut butternut squash. If you’re using precut, just make sure that the cubes are fairly even. If not, cut them as needed.
- Preheat the oven to 375 degrees F and line a rimming baking sheet with foil. Place the cut squash onto the prepared sheet and toss with oil. Spread into an even layer. Sprinkle with a little salt, if using. (Skip it if making for a baby.)
- Bake for 25-28 minutes until just starting to turn golden brown and are soft when poked with a fork. Remove from the oven.
- Place into a pie plate or bowl, and mash with a potato masher or a large fork. Season if desired and serve warm. (See the variations below!)
Notes
- Store in an airtight container in the fridge for up to 5 days. Serve warm or cold, according to your preference.
- Seasoning options: Add a sprinkle of salt. Add a sprinkle of salt and cinnamon. Stir in a little butter and maple syrup.
- Serve this as a simple dinner side dish.
- Spread a layer of mashed butternut squash onto quesadillas, tacos, or in grilled cheese.
- Add a few spoonfuls to a favorite smoothie.
- Blend together with plain yogurt and top with granola.
- Stir a spoonful or two into oatmeal.
- Stir a spoonful or two into mac and cheese.
- Cook until tender when poked with a fork.
Nutrition
This post was first published January 2017.
This was SO delicious!! I followed your exact recipe and I don’t think it was too thick at all. It was nice and creamy and the flavors were great! My husband ate two bowlfuls and wanted more. We had plenty for leftovers. Thanks–this is a keeper!