Mashed Butternut Squash

Mashed Butternut Squash makes for a delicious side dish. It also provides a great change of pace from the usual side items like mashed potatoes. I like to serve Mashed Butternut Squash with our Herbed Pork Chops with Mushroom Gravy. The sweetness of the butternut squash compliments the herbed pork chops beautifully. That dish reminds me of the Thanksgiving flavors that are so warm and comforting.

You can make Butternut Squash many different ways

In addition to mashing it, there are lots of ways you can use butternut squash. You can swap butternut squash for potatoes when making homemade fries or your favorite hash recipe. Why not top salads with roasted butternut squash for a boost of fiber? You can even add pureed butternut squash to baked goods, such as bread and muffins. Or try it simply fried and served cold with a marinade of vinegar, oil, garlic and mint with a touch of chili.

Butternut squash is low in calories, but high in many nutrients. Those nutrients include vitamin A, vitamin C, magnesium, and potassium.

Butternut Squash is a tasty change of pace

Joe and I throw a lot of lunch and dinner parties. We try not to get in a rut, but you have to make items that will hold well. When it comes to side items mashed butternut squash is a really good option. You can eat it as is, but it also can be topped with whatever sauce or gravy might go along with your entrée.

While traveling through Italy, we learned that many dishes the Italians referred to as pumpkin were, in reality, butternut squash. Different regions of Italy use butternut squash in a variety of ways including both sweet and savory applications. One of the best know dishes on both sides of the Atlantic is pumpkin (really butternut squash) ravioli.

As you can see, butternut squash is a very versatile vegetable. Make some mashed butternut squash for dinner tonight!

Mashed Butternut Squash

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Recipe by Margaret Sanfelippo Course: Side DishesDifficulty: Easy


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Mashed Butternut Squash makes for a delicious side dish. Its a great change of pace from the usual side items like mashed potatoes.


  • 4 cup 4 butternut squash

  • 8 cups 8 water

  • 1 tbsp 1 salt

  • 3 tbsp 3 butter

  • 1/4 cup 1/4 heavy cream

  • 1 tsp 1 salt

  • 1 tsp 1 ground black pepper

  • 1/4 tsp 1/4 nutmeg


  • In a big pot bring 8 cups of water with 1 tbsp salt to a boil.
  • Cut the butternut squash into 2 1/2″ chunks. Cook in the boiling water until it is fork tender, about 15 minutes.
  • Drain the butternut squash. Put it back in the pot you cooked it in along with the butter and heavy cream. Mash it with a potato masher.
  • Season with 1 tsp salt, ground black pepper and nutmeg.

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