In a side dish rut? This Mashed Butternut Squash brightens any meal with a smooth, velvety texture and savory notes from garlic and fresh chives. Made with just a few simple ingredients, it can be ready in about 30 minutes and is easy to adapt for different diets.
Changing a side dish is one of the easiest ways to refresh weeknight dinners. While classic mashed potatoes are always comforting, mashed vegetables—like butternut squash—offer a colorful, flavorful alternative that still feels familiar and comforting.
Over the years I’ve enjoyed experimenting with other mashed vegetables, such as parsnip purée and mashed cauliflower. This mashed butternut squash quickly became a favorite. The bright orange color makes the plate pop, while the silky mouthfeel and balanced savory-sweet profile make it a versatile partner for poultry, pork, or vegetarian mains.
I first realized how well butternut squash purées work when developing recipes for squash soup and for a post about how to peel and cut butternut squash. Once I puréed the cubed squash, I knew I had a new, simple side dish to add to our rotation. There’s no going back now.
Why you’ll love this recipe:
- Smooth and velvety texture with savory garlic and fresh chives.
- A festive, easy side dish that livens up everyday meals and special occasions alike.
- Quick to prepare: about 15 minutes of hands-on prep and 30 minutes total.
- Gluten-free and easily customized for dairy-free or low-FODMAP diets.
Recipe ingredients
- Butternut squash: About 5 cups cubed (approximately a 2 1/2 lb. whole squash). You can buy pre-cut squash for convenience, but cutting your own is more economical. For this recipe you can either boil cubed squash or roast a whole squash—boiling is quick and yields a very smooth texture.
- Garlic: Fresh cloves add savory depth. Boiling the garlic with the squash softens and mellows its flavor. Omit the garlic to make this low-FODMAP.
- Butter and olive oil: A combination of butter and olive oil gives a silky mouthfeel and a rounded flavor. For a dairy-free version, substitute dairy-free butter or use canned coconut milk or another non-dairy milk.
- Chives: Fresh chives add brightness and a mild onion note. If you prefer, use parsley or another fresh herb.
Full ingredient quantities are listed in the recipe card below.
How to make this recipe
This mashed butternut squash is simple to prepare: cook the squash until tender, drain well, and mash or purée with the remaining ingredients until smooth. An immersion blender or food processor will give the silkiest results, but a potato masher works fine for a chunkier texture.
Pro tip: You can prep the peeled and cubed squash up to three days ahead, or roast a whole squash and scoop the flesh when you’re ready to finish the dish.
- Place cubed butternut squash and the garlic cloves in a large pot and add enough water to cover by about 1 inch. Bring to a boil, then reduce heat and simmer until the squash is easily pierced with a knife, about 10–15 minutes.
- Drain the squash well in a colander and return to the pot.
- Add the butter and olive oil, then mash with a potato masher or purée with an immersion blender or food processor until smooth.
- Season with sea salt and black pepper to taste, stir in the chopped chives, and serve immediately.
Recipe FAQs
Both methods work, and the choice depends on the texture and flavor you prefer. Boiling cubed squash is fast and produces a very smooth, moist purée that’s ideal for mashing. Roasting a whole squash concentrates sweetness and gives a slightly caramelized flavor; however, roasting cubed squash can dry the pieces. If you roast, it’s best to roast a whole squash, scoop out the flesh, and then mash.
Butternut squash’s natural sweet, nutty flavor pairs well with both savory and sweet accents. This recipe uses garlic, butter, and chives for a savory profile. For a sweeter side, try a touch of maple syrup or honey, cinnamon, or orange zest.
Serving suggestions
This mashed butternut squash pairs well with many main dishes:
- Quick weeknight proteins like chicken breast or pork chops.
- Sunday roast chicken or roasted turkey for a comforting dinner.
- Holiday mains such as glazed ham or roasted turkey, as a festive side.
Recipe notes
- Make-ahead: Prep cubed squash up to three days in advance or use store-bought cubed squash to save time.
- Check for doneness at 10 minutes—the squash should be easily pierced. Overcooking can make it watery.
- To make it dairy-free, omit the butter and use extra olive oil, dairy-free butter, or a splash of full-fat coconut milk.
- Store leftovers in the refrigerator for up to three days.
More butternut squash recipes:
- 30+ butternut squash recipe ideas
- Autumn vegetable soup
- Butternut squash casserole with pecan oat streusel
- Baked butternut squash risotto
- Cinnamon roasted butternut squash
- Fall harvest salad
- Roasted butternut squash and pear soup
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Mashed Butternut Squash
Cook Time: 15 mins
Total Time: 30 mins
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Equipment
- Immersion blender (or food processor) — optional, for the smoothest texture
Ingredients
- 5 cups cubed butternut squash (about 2 1/2 lbs. whole squash; cut into 1 1/2″ cubes)
- 2 cloves garlic, peeled and halved
- 4 tablespoons unsalted butter, softened (see notes for dairy-free options)
- 2 tablespoons olive oil (or substitute milk/cream for a richer texture)
- 3/4 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Fresh chives, for serving (optional)
Instructions
- Place the cubed butternut squash and garlic in a large pot and add enough water to cover by about 1 inch. Bring to a boil, reduce heat, and simmer until the squash is tender, about 10–15 minutes. Drain well.
- Return the drained squash to the pot. Add the butter and olive oil. Mash with a potato masher until you reach your desired consistency, or purée using an immersion blender or food processor until smooth.
- Season with sea salt and black pepper, adjust to taste, and stir in the chopped chives. Serve immediately.
Notes
- Pro tip: Prep peeled and cubed squash up to three days in advance. Store in an airtight container in the refrigerator.
- Alternatively, roast a whole butternut squash, scoop the flesh, and mash or purée it with the other ingredients.
- Check doneness after 10 minutes; the squash should be easily pierced. Avoid overcooking to prevent a watery mash.
- For a dairy-free version, replace the butter with more olive oil, dairy-free butter, or a splash of coconut milk or other non-dairy milk.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline for informational purposes.
Be sure to tag @flavorthemoments on social media so I can see what you made!