Name: Mashed Butternut Squash
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: 3 pounds cubed butternut squash (about 1 large butternut squash); 2 tablespoons unsalted butter; 2 garlic cloves, minced; 1 tablespoon light brown sugar; 1 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 tablespoons heavy cream or whole milk; chopped fresh parsley, for garnishing

Savory, sweet and creamy Mashed Butternut Squash with the sweetness of brown sugar and the hint of cinnamon and nutmeg. It’s the perfect addition to your holiday dinner spread.

A large white serving bowl of mashed butternut squash topped with a square of butter and fresh parsley.

A Different Kind of Mash

This creamy Mashed Butternut Squash is perfectly seasoned with garlic, cinnamon, nutmeg and brown sugar, it’s so flavorful and satisfying. With a mellow flavor like a sweet potato, butternut squash is a nutrient dense alternative to regular potatoes and sure to be a hit at your holiday table.

A stainless steel sauce pan of mashed butternut squash on a white marble counter.

A Holiday Side Dish They’ll Love

Our holiday dinner will always feature staple sides like, Creamy Mashed Potatoes, Green Bean Bundles and Broccoli Salad. And now we can add this mashed butternut squash to that list. It is so popular, we have to make a double batch!

Ingredients and Supplies for Butternut Squash

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

Cubed butternut squash – I love finding it already cubed at the grocery store to save time in the kitchen.
Unsalted butter
Fresh garlic
Light brown sugar
Kosher salt
Ground cinnamon
Ground nutmeg
Heavy cream or whole milk
Fresh parsley, for garnishing

Supplies:

ingredients to make mashed butternut squash in glass dishes on a white marble counter.

How to Make Mashed Butternut Squash

Peel, de-seed, and cut the butternut squash into 1 inch cubes (or buy it from the store already cubed, like I do).
Add the cubed butternut squash to a medium-sized saucepan, and cover by 1 inch with water.
Bring to a boil over medium-high heat, and cook for 15 minutes, or until squash is fork-tender.
Drain and add the squash back to the saucepan.
Heat over medium for about 2 minutes, stirring frequently to remove excess moisture from squash.
Remove from the heat and use a hand mixer to beat the squash until mashed together.

Add the butter, minced garlic, brown sugar, salt, cinnamon, nutmeg and heavy cream.

A stainless steel pot with mashed butternut squash and butter, brown sugar, garlic, cinnamon, nutmeg and half and half added to it.

Mix again until well incorporated and smooth.

A stainless steel sauce pan of mashed butternut squash on a white marble counter. In the pot is a wooden spoon.

Keep the mashed butternut squash over low heat until ready to serve. When ready to serve, transfer to a serving bowl and top with a pat of butter and chopped fresh parsley, if desired.

Storage

Store leftover mashed butternut squash in an airtight container in the refrigerator for up to 3 days.

To freeze, allow to cool completely. Store in an airtight, freezer-safe baggie or container in the freezer for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave or in a saucepan over medium heat, stirring frequently.

A stainless steel sauce pan of mashed butternut squash on a white marble counter. To the left is a wooden spoon.

If you make this Mashed Butternut Squash, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,