Creamy Cinnamon Mashed Butternut Squash Recipe

Introduction

Mashed butternut squash is a comforting side dish with a naturally sweet and creamy texture. This easy recipe combines simple ingredients to enhance the squash’s rich flavor, perfect for any cozy meal.

Ingredients

• 1 butternut squash (3 to 4 pounds)
• 4 tablespoons unsalted butter, melted (divided)
• 2 tablespoons light brown sugar, not packed (divided)
• 1/4 to 1/2 teaspoon salt (divided or to taste)
• 1/4 teaspoon ground black pepper
• 1/4 cup heavy cream (warmed)
• 1/2 teaspoon ground cinnamon

Instructions

1. Step 1: Preheat your oven to 375°F and line a small baking sheet with foil for easy cleanup.
2. Step 2: Cut the butternut squash in half lengthwise and scoop out the seeds and stringy fibers with a large spoon. Start by slicing off the stem end for easier handling.
3. Step 3: Place the squash halves cut side up on the prepared baking sheet and brush the cut sides with half of the melted butter.
4. Step 4: In a small bowl, mix 1 tablespoon brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle this mixture evenly over the buttered squash.
5. Step 5: Bake for about 1 hour, or until the flesh is very tender when pierced with a knife. Let cool for 15 minutes until warm enough to handle, then scoop out the flesh into a large bowl.
6. Step 6: Mash the squash with a potato masher until smooth and free of lumps. For an extra creamy texture, blend it in a food processor until velvety.
7. Step 7: Stir in the remaining melted butter, warm heavy cream, cinnamon, and the remaining salt. Taste and adjust the seasoning as needed before serving.

Tips & Variations

• Use maple syrup instead of brown sugar for a deeper sweetness and richer flavor.
• For a dairy-free version, substitute butter with olive oil and heavy cream with coconut milk.
• Add a pinch of nutmeg or ground ginger to enhance the warming spices.
• Roast the squash seeds separately with salt and your favorite spices for a crunchy snack.

Storage

Store leftover mashed butternut squash in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of cream or butter to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare mashed butternut squash a day in advance. Keep it refrigerated and reheat just before serving.

What if I don’t have heavy cream?

You can substitute heavy cream with half-and-half, whole milk, or a non-dairy alternative like coconut milk for a similar creamy texture.

Creamy Cinnamon Mashed Butternut Squash Recipe

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★★★★★

4.7 from 147 reviews

• Author: Lila
• Total Time: 1 hour 15 minutes
• Yield: 5 servings 1x

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Description

This Mashed Butternut Squash recipe delivers a creamy, smooth, and slightly sweet side dish perfect for cozy meals. Roasted until tender, then mashed with butter, warm cream, cinnamon, and subtle seasoning, it’s an easy way to enjoy the natural sweetness of butternut squash enhanced with rich and comforting flavors.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 butternut squash (3 to 4 pounds)

Dairy & Fats

• 4 tablespoons unsalted butter, melted (divided)
• 1/4 cup heavy cream, warmed

Sweeteners & Spices

• 2 tablespoons light brown sugar, not packed (divided)
• 1/4 to 1/2 teaspoon salt (divided or to taste)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon

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Instructions

1. Preheat Oven: Preheat your oven to 375°F and line a small baking sheet with foil to make cleanup easy.
2. Prepare Squash: Cut the butternut squash in half lengthwise after slicing off the stem end. Scoop out all seeds and stringy fibers using a large spoon.
3. Butter and Season: Place the squash halves cut side up on the baking sheet and brush generously with melted butter, reserving some for later. In a small bowl, mix 1 tablespoon brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, then sprinkle evenly over the squash.
4. Bake Squash: Roast in the oven for approximately 1 hour, or until the flesh is easily pierced with a knife and very tender. Allow to cool for about 15 minutes until warm enough to handle.
5. Scoop and Mash: Using a large spoon, scoop out the flesh into a large bowl. Mash thoroughly with a potato masher until the texture is smooth and free of lumps. For a creamier texture, transfer the mash to a food processor and blend until velvety smooth.
6. Add Remaining Ingredients: Stir in the remaining melted butter, warm heavy cream, ground cinnamon, and the remaining salt. Mix well, taste, and adjust seasoning if needed.

Notes

• Choosing a medium-sized butternut squash (3-4 pounds) is ideal for balanced sweetness and texture.
• For an extra smooth consistency, blending in a food processor after mashing is recommended.
• Adjust the amount of salt to your taste preference, starting conservatively.
• You can substitute light cream or half-and-half if heavy cream is unavailable, but the texture may be slightly less rich.
• Leftovers store well in an airtight container in the refrigerator for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: butternut squash mashed squash side dish roasted squash creamy squash autumn recipe