This creamy mashed butternut squash is a wholesome, plant-based side dish that’s both comforting and nutritious.
Packed with fiber, naturally low in saturated fat, and lightly sweetened with maple syrup, it’s a heart-healthy option for everyday meals.
With warming spices like cinnamon and nutmeg, it delivers cozy fall flavors while staying light and nutrient-rich.
Easy to prepare and freezer-friendly, it’s a satisfying choice for weeknight dinners or holiday gatherings.
Mashed Butternut Squash
Equipment
- 1 large baking sheet (lined with parchment or foil)
- 1 sharp chef’s knife (for cutting squash)
- 1 spoon (to scoop out seeds)
- 1 mixing bowl (large)
- 1 potato masher or fork
- 1 blender (for smooth texture)
- 1 saucepan (optional, for reheating)
Ingredients
- 1 medium butternut squash about 3 lbs / 1.36 kg
- 1 tbsp vegan butter for roasting
- 1 pinch ground cinnamon for roasting
- ¼ cup unsweetened almond milk or other plant-based milk
- 2 tbsp vegan butter for mashing
- 2 tbsp maple syrup
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp salt
Instructions
- Prepare the Oven and Baking Tray: Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper or aluminum foil to make cleanup easy and prevent sticking. This will also help the squash roast evenly and caramelize without burning.
- Cut and Clean the Squash: Place your butternut squash on a sturdy cutting board. Using a sharp chef’s knife, carefully slice off both the top stem and the bottom end to create a stable base. Stand the squash upright and cut it in half lengthwise from top to bottom. Use a spoon to scoop out all the seeds and stringy fibers from the hollow cavity. The cleaner the inside, the smoother your mash will be later.
- Season for Roasting: Rub a thin layer of vegan butter over the cut side of each squash half, allowing a few small clumps to remain. These will melt into the squash as it roasts, adding flavor and moisture. Sprinkle the flesh with a light dusting of ground cinnamon, which enhances the natural sweetness of the squash and gives it a cozy aroma.
- Roast Until Tender: Place the squash halves cut-side up on the prepared baking sheet. Roast them in the preheated oven for 45–50 minutes, or until a fork easily pierces through the thickest part of the flesh. The edges should look slightly golden and caramelized, which means the natural sugars have concentrated. Once cooked, remove from the oven and let the squash rest for about 30 minutes so it’s easier to handle.
- Scoop Out the Roasted Squash: When the squash is cool enough to touch, use a large spoon to scoop the soft flesh out of the skin. Transfer it into a large mixing bowl. You should have about 3 packed cups (712 g) of roasted squash. Discard the skins, as they are too tough for this recipe.
- Add Flavorings and Mix: To the bowl of roasted squash,1/4 cup almond milk (or other non-dairy milk) 2 tablespoons vegan butter 2 tablespoons maple syrup 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon salt. If the squash is still warm, the butter should melt easily. If the squash has cooled completely, melt the butter beforehand so it blends smoothly. Using a fork or potato masher, mix everything together until well combined. At this stage, the mash will still be a little chunky.
- Mash to Desired Texture: Continue mashing with your potato masher until the squash is broken down. For a rustic, chunky mash, stop here and leave some small pieces for texture. If you prefer a smoother finish, move on to the next step and blend.
- Blend for Creaminess: Transfer the mixture to a high-speed blender. Blend on medium-high for 30–60 seconds, or until the mixture is completely smooth, fluffy, and creamy. If your blender cannot hold all the squash at once, work in two smaller batches. This step transforms the mash into a velvety puree with a luxurious texture.
- Reheat if Needed: If your mash has cooled down during blending, transfer it to a medium saucepan. Warm it gently over medium-low heat, stirring constantly to avoid scorching. Add a splash of almond milk if the mixture feels too thick while reheating.
- Serve and Garnish: Spoon the creamy mashed butternut squash into a serving bowl. For a touch of elegance, garnish with toasted sliced almonds, fresh sage leaves, or a light sprinkle of cinnamon. Serve immediately as a flavorful side dish alongside roasted vegetables, grain bowls, or holiday mains.
- Storage and Reheating Tips:Refrigerator: Store leftovers in an airtight container for up to 4–5 days.Freezer: For longer storage, freeze in portioned containers for up to 2 months. Thaw in the refrigerator overnight before reheating.Reheat: Warm gently on the stovetop over medium-low heat, stirring in a splash of almond milk as needed to restore creaminess.
Notes
- The roasting time can vary slightly depending on the size and ripeness of your squash, so always check with a fork for tenderness before removing it from the oven.
- If you enjoy a chunkier mash, you can skip blending and simply mash with a fork or potato masher for a more rustic finish.
- For added depth of flavor, drizzle a little extra maple syrup just before serving or top with toasted nuts for crunch.
- This recipe is naturally vegan, dairy-free, and gluten-free, making it a versatile side dish for many dietary needs.
- When reheating, always stir in a splash of plant milk to restore the creamy texture.
Chef’s Secrets for Best Results
The secret to an ultra-flavorful mashed butternut squash lies in the roasting process.
Roasting the squash cut-side up allows the heat to caramelize the surface while concentrating its natural sweetness.
Leaving small clumps of vegan butter on the squash before baking ensures pockets of rich flavor that melt into the flesh.
For an extra layer of depth, sprinkle a little smoked paprika or roasted garlic into the mash.
If you want it extra silky, blending is key—don’t rush this step.
A powerful blender will give you a smooth, cloud-like puree that feels restaurant-quality.
Serving Suggestions and Pairing Ideas
Mashed butternut squash is incredibly versatile and works well with both everyday meals and special occasions.
Pair it with roasted vegetables, lentil loaf, or grilled tempeh for a wholesome plant-based dinner.
It also balances heartier dishes like holiday roasts or savory casseroles, offering a naturally sweet, spiced contrast.
For presentation, serve it in a wide shallow bowl topped with fresh sage leaves or toasted almonds.
You can even use it as a base layer in grain bowls, a topping for shepherd’s pie, or a filling for savory pastries.
Storage Tips and Best Practices
To keep your mashed butternut squash fresh, transfer leftovers into airtight containers once cooled.
Refrigerate for up to 4–5 days, or freeze in individual portions for up to 2 months.
If freezing, press a piece of parchment directly against the surface to minimize freezer burn.
Always reheat slowly on the stovetop over medium-low heat, adding a splash of almond milk or broth to revive its creamy texture.
Avoid microwaving in large batches, as it can create uneven heating and alter the flavor.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! You can roast and mash the squash up to two days in advance. Store it in the refrigerator, then reheat gently before serving. This makes it a convenient side dish for holidays and dinner parties.
2. Do I need to peel the butternut squash before roasting?
No peeling required! Roasting with the skin on makes prep much easier, and the flesh scoops out effortlessly once it’s cooked and tender. The skin should be discarded after roasting, as it is too tough to mash.
3. Can I use dairy instead of vegan butter and almond milk?
Absolutely. If you’re not dairy-free, feel free to swap in regular butter and whole milk or cream. The flavor will be slightly richer, but the recipe works beautifully either way.
4. What can I use instead of maple syrup?
Honey or agave syrup can be used as alternatives, though honey is not vegan. You could also leave out the sweetener entirely if you prefer a more savory version, or replace it with roasted garlic for a different flavor profile.
5. How do I fix mash that is too thick?
If your mash turns out too dense, simply stir in a splash of warm almond milk or vegetable broth until it reaches the creaminess you prefer. Adding liquid gradually helps you control the final texture without making it runny.
