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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 375°F and line a small baking sheet with foil to make cleanup easy.
- 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.
- 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.
- 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.
- 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.
- 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
