Mashed Roasted Butternut Squash is a savory side that works beautifully for holiday dinners yet is simple enough for everyday meals.
Sweet or Savory Mashed Butternut Squash?
Many butternut squash recipes lean sweet, using maple syrup or brown sugar with warm spices like cinnamon, nutmeg, and ginger. Those are delicious, but if you prefer a savory option for Thanksgiving or a special weeknight meal, this roasted garlic mashed butternut squash is an excellent choice.
The Easiest Way to Prepare Butternut Squash
Roasting concentrates a vegetable’s flavor. Instead of peeling and cubing raw squash — a task that can be awkward and time-consuming — roast the squash whole. Simply wash it, pierce it a few times with a fork, and place it on a baking sheet. After roasting the squash will be easy to slice open, seed, and scoop the tender flesh from the skin.
Roasting whole takes a bit longer than cubing and roasting, but it saves time and effort because you skip peeling and chopping.
About Butternut Squash
Butternut squash is a winter squash that grows on a vine. Botanically a fruit, it’s treated culinarily as a vegetable. It’s versatile: roast it, stuff it, sauté, fry, grill, or add it to soups and casseroles.
In Australia and New Zealand it’s sometimes called butternut pumpkin and is similar in flavor to a mild pumpkin. In most recipes you can substitute butternut squash for pumpkin.
Is Butternut Squash Good for You?
Yes — butternut squash is nutritious. It’s low in calories and high in fiber, and provides vitamins A, C, and E, several B vitamins, plus minerals including folate, magnesium, potassium, and manganese. It also contributes some calcium and iron.
What to Serve with Mashed Butternut Squash
This mashed roasted butternut squash pairs well with roast chicken, turkey, or pork. It’s also lovely with salmon or seared scallops.
More Butternut Squash Ideas
Try combining butternut squash with grains, greens, or roasted vegetables for variety. Roasted Brussels sprouts, buckwheat salads, or air-fried cubes are all tasty options.
Recipe
Mashed Roasted Butternut Squash
Equipment
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baking sheet
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mixing bowl
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potato masher
Ingredients
- 1 medium butternut squash about 2 lb
- 1 head of garlic
- ½ teaspoon olive oil
- 2 tablespoons butter
- ½ lemon juice of
- 1 teaspoon dried sage
- salt
- freshly ground pepper
Optional Fried Sage Garnish
- 1 tablespoon olive oil
- 12 sage leaves
Instructions
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Preheat oven to 375°F (190°C).
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Line a baking sheet with parchment or foil.
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Wash the butternut squash and pierce it several times with a fork.
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Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap the head in foil.
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Place the squash and wrapped garlic on the baking sheet and bake 45 minutes in the center of the oven.
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Remove the garlic and return the squash to the oven for about 30 more minutes, or until a knife inserts easily at the thickest point.
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Squeeze the roasted garlic cloves into a large bowl and mash with a fork.
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Remove the squash, slice it lengthwise, scoop out and discard the seeds, then scoop the flesh into the bowl with the garlic.
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Add butter, lemon juice, dried sage, salt, and pepper.
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Mash with a potato masher to your desired consistency. Serve hot with the optional sage garnish.
Optional Fried Sage Garnish
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In a small skillet, heat the oil over medium-high.
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Add sage leaves in a single layer and fry, turning once, until crisp, about 4–5 minutes.
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Transfer to a paper towel-lined plate and use whole or crumbled as a garnish.
Notes
For a smoother texture, use an electric mixer instead of a potato masher.
If this is one of several sides, the recipe serves about 6; if it’s the only side, plan for 4 servings.
If using the fried sage garnish, crumble the crisped leaves over the mash or place them whole on top.
Nutrition
| Calories: 116.81kcal
| Carbohydrates: 15.64 g
| Protein: 1.43 g
| Fat: 6.61 g