Creamy Mashed Butternut Squash Recipe

In a side-dish rut? This Mashed Butternut Squash brings color, comfort, and flavor to any meal. It combines velvety texture with savory garlic and fresh chives for a simple, elegant side made from just a few ingredients and ready in about 30 minutes.

Why you’ll love this recipe:

• Smooth, velvety texture with savory garlic and fresh chives.
• A festive and easy side that livens up everyday meals and holiday spreads.
• Minimal prep (about 15 minutes) and ready in roughly 30 minutes total.
• Gluten-free and easily adapted for dairy-free or other dietary preferences.

Recipe ingredients

• Butternut squash – About 5 cups cubed (approximately a 2 1/2 lb whole squash). You can buy pre-cut squash to save time, but cutting your own is more economical. This recipe accepts either boiled cubed squash or puréed roasted squash—see notes.
• Garlic – Fresh cloves add a savory note. Garlic cooks with the squash so the flavor softens; omit to make the dish low-FODMAP.
• Butter and olive oil – A combination brings a silky mouthfeel and rich flavor. Substitute dairy-free butter or coconut milk to make the recipe dairy-free, or use milk/cream for a richer result.
• Chives – Fresh chives provide brightness and a mild oniony note. Swap with parsley or other fresh herbs if preferred.

Full ingredient amounts are listed in the recipe card below.

How to make this recipe

Making mashed butternut squash is straightforward: cook the squash until tender, drain it well, then mash or purée with butter, oil, and seasoning until smooth. Finish with fresh chives and serve warm.

Pro tip: You can prep the cubed squash up to three days in advance or roast a whole squash and scoop the flesh to use in this recipe.

1. Place cubed butternut squash and garlic in a large pot and add enough water to cover the squash by about 1 inch.
2. Bring to a boil, reduce heat, and simmer 10–15 minutes until the squash is easily pierced with a knife.
3. Drain thoroughly in a colander, return the squash to the pot, and add butter and olive oil.
4. Mash with a potato masher or purée with an immersion blender or food processor until smooth. Season with salt and pepper, stir in chopped chives, and serve immediately.

Recipe FAQs

Is it better to boil or roast butternut squash?

Either method works, depending on the result you want. Boiling cubed squash is quick and produces a moist, soft texture ideal for mashing. Roasting a whole squash concentrates flavor but can dry out small cubes, so roasted whole squash should be scooped and puréed rather than roasting cubed pieces for this particular mash.

What brings out the flavor of butternut squash?

Butternut squash has a naturally sweet, nutty flavor that pairs well with both savory and sweet additions. In this savory mash, garlic, butter, and fresh chives enhance the squash’s depth. For a sweeter side, try a touch of maple syrup or orange zest.

Serving suggestions

This mashed butternut squash pairs well with a wide range of mains:

• Weeknight protein options like roasted or air-fryer chicken and pork.
• Sunday roasts such as whole roast chicken or boneless turkey breast.
• Holiday mains including glazed ham or roast turkey where the squash adds color and a mellow sweetness.

Recipe notes

• Make ahead: Cube the squash up to three days ahead or use store-bought cubed squash to save time.
• Check doneness after 10 minutes; avoid overcooking to prevent a watery texture.
• To make dairy-free, omit butter and use additional olive oil, dairy-free butter, or your favorite non-dairy milk.
• Store leftovers in the refrigerator for up to three days; reheat gently, adding a splash of oil or milk if needed to restore creaminess.

More butternut squash recipes:

• 30+ butternut squash ideas and collections
• Autumn vegetable soup
• Butternut squash casserole with pecan oat streusel
• Baked butternut squash risotto
• Cinnamon roasted butternut squash
• Fall harvest salad featuring squash
• Roasted butternut squash and pear soup

Mashed Butternut Squash

Servings: 6

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Savory and velvety mashed butternut squash is an easy, gluten-free side that complements many mains. It’s customizable and quick to prepare.

Equipment

• Immersion blender (or food processor) or potato masher

Ingredients

• 5 cups cubed butternut squash (about 2 1/2 lbs whole squash)
• 2 cloves garlic, peeled and halved
• 4 tablespoons unsalted butter, softened (or dairy-free substitute)
• 2 tablespoons olive oil
• 3/4 teaspoon sea salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Fresh chives, for serving (optional)

Instructions

1. Place the cubed squash and garlic in a large pot and cover with water by about 1 inch. Bring to a boil, then simmer uncovered until the squash is tender, about 10–15 minutes. Drain well.
2. Return the squash to the pot, add butter and olive oil, and mash with a potato masher or purée with an immersion blender or food processor until smooth.
3. Season with sea salt and black pepper, stir in chopped chives, and serve warm.

Notes

• Prep cubed squash up to three days ahead or use pre-cut squash to save time.
• If roasting a whole squash, scoop the flesh and purée before adding butter and oil.
• Omit butter for a dairy-free version and use extra olive oil or a non-dairy milk to reach desired consistency.
• Keep leftovers refrigerated for up to three days.

Nutrition

Calories: 163 kcal, Carbohydrates: 14 g, Protein: 1 g, Fat: 12 g, Saturated Fat: 5 g, Sodium: 297 mg, Potassium: 419 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 12,636 IU, Vitamin C: 25 mg

Nutrition is estimated using a food database and is intended as a guide.

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