Mashed Butternut Squash (Thanksgiving Side)

Name: Mashed Butternut Squash (Thanksgiving Side)
Prep time: 15 min
Cook time: 60 min
Total time: 85 min
Yield: about 4 cups
Cuisine: American
Ingredients: 1 large butternut squash (about 3 lb); 1 tbsp olive oil; Salt and black pepper; 4 tbsp butter; 1/4 cup half and half; 1/2 tsp ground cinnamon; 2 to 4 tbsp brown sugar; Maple syrup, for drizzling; Chopped toasted nuts, for topping; 1 cup grated Parmesan cheese; 1 1/2 tsp minced garlic; Melted butter, for drizzling; Chopped fresh parsley, for topping

13 ingredients · 7 steps · 1 hr 25 min

By Melis · developed and cooked in our studio kitchen

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Mashed butternut squash two ways: roasted squash blended with butter and half and half, then made sweet with cinnamon and maple or savory with Parmesan and garlic. Total time: 1 hr 25 min.

Mashed Butternut Squash (Thanksgiving Side)

This mashed butternut squash starts with squash halves roasted in their skins, then blended in a food processor with butter and half and half until silky. The base is split in two. One half becomes a sweet mash with cinnamon, brown sugar, maple syrup and toasted nuts, the other a savory mash with Parmesan, garlic, melted butter and parsley.

Roasting the squash in halves means no peeling and no cubing. Once it is tender, the soft flesh scoops right out of the skin. Serve both versions side by side for a Thanksgiving table, or make the one you like best.

Do you have to peel butternut squash before roasting?

No. This recipe roasts the squash in halves with the skin on. Once it is tender, the flesh scoops out easily with a spoon and the skin is left behind.

How long does it take to roast butternut squash halves at 375°F?

Roast the halves cut side up for 45 to 60 minutes, until a fork slides easily into the thickest part. Size makes a big difference, so start checking at 45 minutes.

Can you freeze mashed butternut squash?

Yes. It freezes well for up to 3 months, and it keeps in the fridge for up to 4 days. Freeze the sweet and savory versions separately and reheat with a little butter, stirring until smooth.

Can you make mashed butternut squash ahead of time?

Yes. Make it up to 2 days ahead, refrigerate it and reheat it on the stove or in the microwave with a little extra butter or half and half.

Why is my mashed butternut squash watery?

Boiled or steamed squash holds more water than roasted squash. Roasting the halves at 375°F (190°C) dries out the flesh and deepens the flavor. If your mash is still loose, stir it in a wide pan over low heat for a few minutes to cook off the extra moisture.

Ingredient notes and swaps

Start with 2 tbsp brown sugar and taste. Squash varies in sweetness, so add more, up to 4 tbsp, only if it needs it.

For one version only, keep the whole batch of mash together and double the ingredients for the version you choose.

How to make Mashed Butternut Squash (Thanksgiving Side)

Step 1
Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
Cut the squash in half lengthwise and scoop out the seeds with a spoon. Place the halves cut side up on the baking sheet, drizzle with the olive oil and season with salt and pepper.
Step 3
Bake for 45 to 60 minutes, until the flesh is very tender when pierced with a fork. Let cool for about 10 minutes, until you can handle it.
Step 4
Scoop the flesh into a food processor, add the butter and half and half and blend until smooth.
Step 5
Transfer about half of the mash to a bowl and set it aside for the savory version.
Step 6
Sweet version: add the cinnamon and brown sugar to the squash in the food processor and blend until combined. Spread on a serving plate, drizzle with maple syrup and sprinkle with the nuts.
Step 7
Savory version: return the reserved mash to the food processor, add the Parmesan and garlic and blend until smooth. Spread on a serving plate, drizzle with melted butter and sprinkle with parsley.

Tips and storage

A whole butternut squash is hard to cut. Set it on a damp kitchen towel so it does not slide, cut off the stem end, then halve it lengthwise with a large, heavy knife. There is no need to peel it, because the flesh is scooped out of the skin after roasting.

The squash is ready when a fork slides into the thickest part of the neck with no resistance and the cut surface is browned in spots. A smaller squash may be done at 45 minutes, a very large one can take the full hour.

Scoop the squash while it is still warm. The butter melts into it more easily and the food processor makes a smoother mash. Without a food processor, a potato masher works, but the texture will be more rustic.

Toast the nuts in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan, until fragrant. Pecans, walnuts or hazelnuts all suit the sweet version.

When you reheat leftovers, stir often so the center warms through, and heat until steaming hot, 165°F (74°C). Add a splash of half and half if the mash has thickened in the fridge.

Refrigerate up to 4 days or freeze up to 3 months. Reheat with a little butter.

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