Mashed Butternut Squash is an easy, good for you, side dish that is perfect for any holiday!! This Mashed Butternut Squash recipe is a sun kissed fruit (yes, it’s a fruit) that is loaded with fiber, vitamins, antioxidants, and minerals.
As long as I can remember, butternut squash has always been on our family’s Thanksgiving table. Everyone looks forward to having mashed squash because it comes right out of our garden and is made fresh for our Thanksgiving dinner.
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How To Peel Butternut Squash
Gather all of your ingredients to make mashed butternut squash.
If you have the right tools, peeling butternut squash is very easy and simple to do. Start by washing your squash with water.
Use a cutting board, a sharp chef’s knife, vegetable peeler and a large spoon.
Place your butternut squash on its side on the cutting board. With your chef’s knife, cut off each end.
Stand the squash up so that the thick part of the squash is on the bottom and the thin part is up in the air. Using your chef’s knife, cut the squash in half by starting at the top and carefully working your way down to the bottom. Make sure to use knife safety while doing this.
Flip the two halves so that the flat sides are facing the cutting board. Then cut each in half, right where the bottom round and the top skinny part of the squash meet. So you should have 4 pieces, 2 rounder bottom and 2 longer top pieces.
With your spoon, scoop out the seedy center of the 2 rounder pieces. If you would like to save the seeds, separate, and properly store. Discard any remaining “guts”.
Cut each of the 4 pieces in half. Using your vegetable peeler, remove all the peelings from each piece. Throw away all the peelings.
Cut all the pieces into small cubes.
Place squash cubes into a medium sized pot. Fill the pot with cold water to cover all the squash. If desired, sprinkle about 1 teaspoon of salt into the water.
How To Cook Butternut Squash
Over medium heat on a stovetop, bring the pot of diced butternut squash to a boil. Continue to boil until the squash is fork tender which takes about 30 minutes.
Make sure not to boil the water over. If needed, turn down the burner so the water is at a low boil.
Once the squash is done, drain the water off the cooked squash.
Then add the butter and brown sugar to the hot squash.
How To Make Mashed Butternut Squash
Mashing your butternut squash can be done in a couple of ways. My preferred method is to use a hand masher.
With a masher, combine all the ingredients and mash all the squash pieces. This will create a chunky texture.
If desired, add more butter and/or brown sugar to taste. Want to have a smoother butternut squash texture? Use an electric mixer such as a hand mixer or a stand mixer with beaters or a flat paddle.
Making Mashed Butternut Squash – FAQ
If your mashed butternut squash is runny, the best option is to put the pot with the squash back onto the stove. Over low heat and making sure to stir constantly, this will evaporate any moisture from the mashed squash. Continue to cook until the desired thickness is achieved.
Don’t let the boiled squash sit in the hot water. Once the cooked squash is fork tender, immediately drain off all the water. Add all your ingredients, mash right away.
No, you should not boil butternut squash with the skin on! You can roast your squash in the oven and leave the skin on, but it is not recommended when boiling your squash.
Just about anything goes with mashed butternut squash! Pair with roasted turkey, baked ham, mashed potatoes and gravy.
Mashed Butternut squash
Mashed Butternut Squash is an easy, good for you, side dish that is perfect for any holiday!! This Mashed Butternut Squash recipe is a sun kissed fruit (yes, it’s a fruit) that is loaded with fiber, vitamins, antioxidants, and minerals.
Ingredients
- Butternut Squash, Medium Diced 5 cups (23 oz) (650 g)
- Butter 4 tablespoons (2 oz) (55 g)
- Brown Sugar, Light 1/2 cup (3.5 oz) (100 g)
Instructions
- Gather all of your ingredients to make the mashed butternut squash recipe.
- Prepare your butternut squash. Wash, cut, clean, peel and dice the squash into medium pieces.
- Place diced squash into a medium pot, add water to cover all the squash. If desired, add 1/2 teaspoon of salt to the water.
- Over medium heat on the stove, bring to a boil and continue to boil until the squash if fork tender which takes about 30 minutes. Turn down the burner, if needed, to make sure the water does not boil over.
- Once the squash is done, drain the water and add the butter and brown sugar to the top of the squash.
- With a masher, beater, or mixer combine all ingredients and mash the squash pieces.
- Mashed butternut squash will be the consistency of mashed potatoes.
Notes
- Add extra butter or brown sugar to taste if desired.
- If watery, place back on the stove and cook on low making sure to constantly stir to prevent burning. Cook until desired thickness is achieved.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 194Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 72mgCarbohydrates 33gFiber 5gSugar 18gProtein 2g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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