This Basic Mashed Butternut Squash Recipe only requires a few simple ingredients and steps to make. One of my favorite easy and healthy side dishes, especially for Thanksgiving.
Break out the PSLs and UGG boots, cuz things are about to get B.A.S.I.C.
I’m taking the crazysexycool recipes here at Sinful Nutrition down a notch, and getting back to basics to share one of my favorite dishes for Thanksgiving. A basic mashed butternut squash recipe.
What makes this mashed butternut squash delicious and healthy
- butternut squash
- unsalted butter
How to Make this Mashed Butternut Squash Recipe:
Start by peeling, deseeding, and cubing a small (about 1.5 pounds) butternut squash (see pro tips and video below) before adding to a medium-sized stockpot filled with cold water. Bring the water to a boil over high heat, and continue cooking until squash is softened, about 5 minutes.
Drain, and add squash back to saucepan. Reduce heat to medium, and cook for about 2 minutes, stirring frequently to remove excess moisture from squash. Transfer squash to the bowl of a stand mixer, or large mixing bowl.
Add 1-2 tablespoons of unsalted butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and mix with whip attachment on stand or hand mixer until smooth. Transfer to serving bowl, and top with pat of butter and extra pepper. Garnish with fresh sage if desired.
Pro Tips for Cutting a Butternut Squash:
- Use a large, sharp knife. Like they always say, a sharp knife is a safe knife. Having a sturdy and sharp chef’s knife is key to getting through that squash, especially a large one.
- A serrated veggie peeler. These work especially good on the tough skin butternut has. I got this one as a gift, and it’s design works great for peeling tough veggies.
- Always make a flat surface. Cutting a wobbly, unsturdy squash is a direct ticket to the ER. Cut the ends of the squash to make a flat and even surface. Also, cutting the squash in half widthwise makes it much easier to manage before trying to cut lengthwise.
Do I have to use fresh squash?
Nope! If you don’t want to go through the hassle & potential for lobbing off a finger, you can always opt for frozen, cubed butternut squash. Let it that overnight in the bag in the fridge, drain the excess water, and simply heat before mashing, since it is already cooked.
Is this recipe vegan? Gluten-free?
This recipe is NOT vegan, but can easily be made vegan by using a plant-based buttery spread instead. As made, it is gluten-free.
Can I make it ahead of time?
Certainly. Leave off the fresh sage and extra dab of butter (if using), before covering and storing in the fridge. When it comes time to serve, heat in the microwave on high for 8 minutes, or in a 300 degree oven for 20 minutes (as long as your serving dish is microwave or oven-safe), stir, and top with a dab of butter, salt, pepper, and fresh sage for garnish.
Money Saving Tips for this Basic Mashed Butternut Squash Recipe:
- Use Frozen Squash. Buy the pre-chopped and peeled frozen butternut squash to make this recipe even more easy and inexpensive. Just thaw, and heat as stated in the recipe to release the extra moisture content.
- Watch for sales. During the holiday months, lots of grocery stores will have the pre-peeled or even chopped squash on sale. If you’re not up for the task of breaking down your own, stock up when the prepped stuff goes on sale.
More vegetable side dish recipes:
Did you make this recipe? Leave me a comment & a rating to let me know how it came out!
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This Basic Mashed Butternut Squash Recipe only requires a few simple ingredients and steps to make. One of my all-time favorite side dishes, especially for Thanksgiving!
- 1 small butternut squash (about 1.5 lbs, or 3 cups cubed)
- 1–2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Peel, de-seed, and chop butternut squash into cubes.
- Add to a medium-sized saucepan, and cover with water.
- Bring to a boil, and cook for 5 minutes, or until squash is tender.
- Drain, and add squash back to saucepan.
- Heat over medium for about 2 minutes, stirring frequently to remove excess moisture from squash.
- Transfer squash to the bowl of a stand mixer, or large bowl.
- Add remaining ingredients, and mix with whip attachment on stand or hand mixer until smooth.
- Transfer to serving bowl, and top with pat of butter and extra pepper.
- This recipe easily doubles to serve a larger crowd.
- You can also mash by hand with a potato masher or whisk.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
- Serving Size: 2/3 cup
- Calories: 85
- Sugar: 2
- Sodium: 296
- Fat: 4
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 1
- Cholesterol: 11
Keywords: butternut squash, side dish, vegetables, vegetarian, gluten free, Thanksgiving, Holidays