21 Delicious Mashed Butternut Squash Recipes for Fall

Savory, sweet, and utterly comforting, butternut squash is the star of fall’s culinary scene, transforming into creamy, dreamy mashed dishes that warm the soul. Whether you’re craving a quick weeknight side or a show-stopping holiday dish, our roundup of 21 delicious recipes has something for every home cook. Dive into these seasonal favorites and discover new ways to enjoy this autumnal gem!

Garlic Parmesan Mashed Butternut Squash

Yesterday, I found myself staring at a butternut squash that had been sitting on my counter for days, daring me to do something creative with it. That’s when I decided to whip up this Garlic Parmesan Mashed Butternut Squash, a dish that’s as comforting as it is easy to make.

Ingredients

• For the squash:
  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the mash:
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter
  • 1/4 tsp black pepper
  • 1/4 cup milk

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil and salt on a baking sheet. Roast for 25 minutes, or until the squash is tender and slightly caramelized.
3. While the squash is roasting, sauté the minced garlic in a small pan over medium heat for 1-2 minutes, just until fragrant. Tip: Don’t let the garlic brown too much, or it’ll turn bitter.
4. Transfer the roasted squash to a large bowl. Add the sautéed garlic, Parmesan cheese, butter, black pepper, and milk.
5. Mash everything together with a potato masher or fork until you reach your desired consistency. Tip: For a smoother mash, use a food processor or blender.
6. Give it a taste and adjust the seasoning if necessary. Tip: If the mash is too thick, add a little more milk until it’s just right.

Every bite of this Garlic Parmesan Mashed Butternut Squash is a creamy, savory delight, with just the right amount of sweetness from the squash. Try serving it alongside a juicy roast chicken or as a unique twist on your Thanksgiving table.

Maple Cinnamon Mashed Butternut Squash

Perfect for those cozy evenings when you’re craving something sweet yet wholesome, this Maple Cinnamon Mashed Butternut Squash has become my go-to side dish. It’s a simple recipe that brings a touch of autumn to any meal, and I love how the maple syrup caramelizes just slightly under the broiler for that perfect finish.

Ingredients

• For the squash:
  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp unsalted butter
  • 1/4 cup pure maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Spread the cubed butternut squash evenly on the prepared baking sheet. Roast in the preheated oven for 25 minutes, or until the squash is tender when pierced with a fork.
3. Transfer the roasted squash to a large bowl. Add the butter, maple syrup, cinnamon, and salt.
4. Using a potato masher or fork, mash the squash and other ingredients together until smooth. For a creamier texture, you can use a hand mixer.
5. Once mashed to your desired consistency, transfer the mixture back to the baking sheet and spread it out evenly.
6. Broil on high for 2-3 minutes, or until the top is slightly caramelized. Keep a close eye on it to prevent burning.

So velvety and rich, this mashed butternut squash is a delightful twist on the classic. The maple and cinnamon add a warm sweetness that pairs beautifully with roasted meats or can stand alone as a comforting vegetarian option. Try topping it with toasted pecans for an extra crunch!

Spicy Chipotle Mashed Butternut Squash

Remember those chilly evenings when all you crave is something warm, spicy, and utterly comforting? That’s exactly how I felt last week, leading me to whip up this Spicy Chipotle Mashed Butternut Squash. It’s a dish that brings the heat and the sweet together in the most delightful way.

Ingredients

• For the squash:
  • 1 large butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the spice mix:
  • 1 tbsp chipotle powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
• For finishing:
  • 2 tbsp butter
  • 1/4 cup heavy cream
  • Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a perfectly roasted squash.
2. Toss the cubed butternut squash with olive oil and salt on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast in the preheated oven for 25-30 minutes, or until the squash is fork-tender and slightly caramelized at the edges.
4. While the squash roasts, mix together the chipotle powder, garlic powder, and cumin in a small bowl. This blend will give our dish its signature smoky heat.
5. Transfer the roasted squash to a large mixing bowl. Add the butter, heavy cream, and spice mix. Mash everything together until smooth or leave it slightly chunky for texture.
6. Taste and adjust the salt if needed. The key here is to balance the heat from the chipotle with the natural sweetness of the squash.

What you’ll love about this dish is its creamy texture with a kick of heat that lingers just enough to make each bite exciting. Serve it as a side to grilled meats or spoon it over a bowl of quinoa for a vegetarian feast that doesn’t skimp on flavor.

Creamy Coconut Mashed Butternut Squash

This summer, I found myself craving something creamy yet light, and that’s how this Creamy Coconut Mashed Butternut Squash came to life. It’s a twist on the classic mashed squash, with a tropical flair that’s perfect for those warm evenings when you want something comforting but not heavy.

Ingredients

• For the squash:
  • 1 medium butternut squash, peeled and cubed
  • 2 cups water
• For the creamy coconut mixture:
  • 1/2 cup coconut milk
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1/2 tsp salt

Instructions

1. Place the cubed butternut squash and water in a large pot. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer for 15 minutes, or until the squash is fork-tender.
3. Drain the squash and return it to the pot. Tip: Letting the squash sit for a minute after draining helps evaporate excess water, making your mash creamier.
4. Add the coconut milk, coconut oil, maple syrup, and salt to the pot with the squash.
5. Mash the mixture with a potato masher until smooth. Tip: For an extra smooth texture, use a hand blender.
6. Serve warm. Tip: Garnish with a drizzle of coconut milk and a sprinkle of toasted coconut flakes for added texture and flavor.

Out of the pot, this dish is luxuriously creamy with a subtle sweetness from the coconut and maple syrup. It pairs wonderfully with grilled chicken or can be a standout side at your next dinner party. Try serving it in a hollowed-out squash for a festive touch!

Herbed Goat Cheese Mashed Butternut Squash

Believe it or not, the first time I tried herbed goat cheese mashed butternut squash was at a cozy fall potluck, and it was love at first bite. The creamy texture paired with the tangy goat cheese and the sweetness of the squash was a game-changer for my usual mashed potato routine.

Ingredients

• For the squash:
  • 1 large butternut squash, peeled and cubed
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the herbed goat cheese:
  • 4 oz goat cheese, softened
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and roast for 25 minutes, or until fork-tender.
2. While the squash is roasting, mix the softened goat cheese with the chopped thyme and rosemary in a small bowl until well combined. Set aside.
3. Transfer the roasted squash to a large mixing bowl. Add the butter, heavy cream, salt, and pepper. Mash until smooth or leave slightly chunky for texture.
4. Fold the herbed goat cheese into the mashed squash until evenly distributed. Tip: For an extra creamy texture, you can use a hand mixer on low speed.
5. Serve warm. Tip: Garnish with a sprinkle of fresh herbs or a drizzle of olive oil for an elegant touch.

Zesty and rich, this herbed goat cheese mashed butternut squash is a delightful twist on a classic side dish. The herbs add a fragrant depth that complements the natural sweetness of the squash beautifully. Try serving it alongside a roasted chicken or as a unique base for a savory tart.

Roasted Garlic and Thyme Mashed Butternut Squash

Remember those chilly evenings when all you crave is something warm, comforting, and slightly indulgent? That’s exactly how I felt last week, leading me to whip up this Roasted Garlic and Thyme Mashed Butternut Squash. It’s a dish that brings the cozy vibes of autumn into any season, with its creamy texture and aromatic flavors.

Ingredients

• For roasting: 1 medium butternut squash (about 2 lbs), peeled and cubed, 4 cloves garlic, unpeeled, 2 tbsp olive oil
• For mashing: 1/4 cup heavy cream, 2 tbsp unsalted butter, 1 tsp fresh thyme leaves, Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C). This ensures the squash roasts evenly, developing a deep, caramelized flavor.
2. Toss the cubed butternut squash and unpeeled garlic cloves with olive oil on a baking sheet. Spread them out in a single layer to avoid steaming and promote even roasting.
3. Roast for 25-30 minutes, or until the squash is fork-tender and the edges are slightly golden. The garlic should be soft and easily squeezable from its skin.
4. Let the roasted squash and garlic cool slightly. Then, squeeze the garlic cloves out of their skins into a large bowl. Add the roasted squash.
5. Mash the squash and garlic together with a potato masher until smooth. For a creamier texture, you can use a food processor, but be careful not to over-process.
6. Warm the heavy cream and butter in a small saucepan over low heat until the butter is melted. This prevents the cold cream from cooling down your mash.
7. Stir the warm cream mixture and fresh thyme leaves into the mashed squash. Season with salt to taste, mixing well to combine all the flavors.

Every bite of this mashed butternut squash is a blend of sweet, nutty flavors with a hint of garlic and thyme. Serve it as a side to roasted meats or spoon it over a warm piece of crusty bread for a simple, yet satisfying meal.

Brown Butter Sage Mashed Butternut Squash

Kicking off the cozy season with a dish that’s as comforting as it is elegant, I’m sharing my go-to side that never fails to impress. There’s something magical about the combination of brown butter and sage that transforms the humble butternut squash into a show-stopping dish. It’s a recipe I turn to when I want to add a touch of warmth and sophistication to my dinner table, especially during these cooler months.

Ingredients

• For the squash:
  • 1 large butternut squash, peeled, seeded, and cubed
  • 4 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp salt
• For the brown butter sage:
  • 4 tbsp unsalted butter
  • 8 fresh sage leaves

Instructions

1. Preheat your oven to 400°F. Place the cubed butternut squash on a baking sheet and roast for 25 minutes, or until fork-tender.
2. While the squash roasts, melt 4 tbsp of butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and smells nutty, about 5 minutes. Remove from heat immediately to prevent burning.
3. Add the sage leaves to the brown butter and let them crisp up for about 30 seconds. Remove the sage leaves and set aside for garnish.
4. Transfer the roasted squash to a large bowl. Add the remaining 4 tbsp of butter, heavy cream, and salt. Mash until smooth and creamy.
5. Fold in half of the brown butter, reserving the rest for drizzling over the top before serving.
6. Garnish with the crispy sage leaves and a drizzle of the remaining brown butter.

Velvety smooth with a rich, nutty depth from the brown butter, this mashed butternut squash is a delightful twist on the classic. The crispy sage adds a beautiful contrast in texture and a burst of earthy flavor. Serve it alongside your favorite roast or as a luxurious base for a hearty grain bowl.

Pumpkin Spice Mashed Butternut Squash

Craving something cozy and comforting as the leaves start to turn? I recently found myself in the same boat, leading me to whip up this Pumpkin Spice Mashed Butternut Squash. It’s like autumn in a bowl, with a hint of sweetness and all the warmth of your favorite seasonal spices.

Ingredients

• For the squash:
  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp salt
• For the pumpkin spice mix:
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves

Instructions

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet in a single layer. Roast for 25 minutes, or until the squash is fork-tender. Tip: Roasting the squash enhances its natural sweetness.
2. Transfer the roasted squash to a large bowl. Add the butter, heavy cream, and salt. Use a potato masher or fork to mash the squash until smooth. Tip: For extra creaminess, warm the cream before adding it to the squash.
3. In a small bowl, mix together the cinnamon, nutmeg, ginger, and cloves. Sprinkle the spice mix over the mashed squash and stir to combine. Tip: Toast the spices lightly in a dry pan before mixing to intensify their flavors.
4. Serve the mashed butternut squash warm. Garnish with a pat of butter or a sprinkle of cinnamon if desired.

Great for a holiday side or a cozy weeknight dinner, this dish boasts a velvety texture and a rich, spiced flavor that’s irresistibly comforting. Try topping it with toasted pecans for a crunchy contrast.

Bacon and Chive Mashed Butternut Squash

Finally, a twist on the classic mashed potatoes that’s just as comforting but brings a whole new flavor profile to the table. I stumbled upon this recipe one chilly evening when my pantry was nearly empty, save for a lone butternut squash and some bacon ends. It turned out to be a happy accident that’s now a staple in my fall menu.

Ingredients

• For the squash:
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp salt
• For the topping:
  • 4 slices bacon, chopped
  • 2 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Spread the cubed butternut squash on the prepared baking sheet. Roast for 25-30 minutes, until the squash is fork-tender and slightly caramelized at the edges.
3. While the squash roasts, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
4. Transfer the roasted squash to a large bowl. Add the butter, heavy cream, and salt. Mash with a potato masher or fork until smooth and creamy. Tip: For extra smooth mash, use a food processor or blender.
5. Fold in half of the cooked bacon and half of the chives into the mashed squash. Tip: Reserve some bacon and chives for garnish to add texture and color to the dish.
6. Transfer the mashed squash to a serving bowl. Garnish with the remaining bacon and chives. Tip: For a festive touch, serve in hollowed-out mini pumpkins or squash shells.

Lightly sweet from the squash, smoky from the bacon, and with a fresh kick from the chives, this dish is a delightful balance of flavors. The texture is luxuriously creamy, with little crispy bits of bacon adding a satisfying crunch. Try it as a side to roasted meats or even as a unique base for a savory breakfast bowl.

Caramelized Onion Mashed Butternut Squash

Delightfully sweet with a savory twist, this Caramelized Onion Mashed Butternut Squash is my go-to side dish when I want to impress without the stress. It’s a dish that reminds me of cozy fall evenings, yet it’s versatile enough to grace any table year-round.

Ingredients

• For the squash:
  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • Salt to taste
• For the caramelized onions:
  • 2 large yellow onions, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F. Spread the cubed butternut squash on a baking sheet in a single layer. Roast for 25-30 minutes, or until the squash is fork-tender. Tip: Roasting the squash deepens its flavor compared to boiling.
2. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the sliced onions, brown sugar, and salt. Cook, stirring occasionally, for about 20 minutes until the onions are deeply golden and caramelized. Tip: Resist the urge to stir too often to allow the onions to caramelize properly.
3. Transfer the roasted squash to a large bowl. Add butter and heavy cream. Mash until smooth or leave slightly chunky for texture. Tip: For extra creaminess, warm the cream before adding it to the squash.
4. Fold the caramelized onions into the mashed squash until well combined. Adjust salt if needed.

Just like that, you’ve got a dish that’s creamy, sweet, and packed with umami from the onions. Serve it as a side to roasted meats or top with crispy sage leaves for an elegant touch.

Rosemary and Walnut Mashed Butternut Squash

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. That’s exactly what happened when I first tried making Rosemary and Walnut Mashed Butternut Squash. It was a chilly evening, and I was craving something warm, comforting, and a little bit fancy without spending hours in the kitchen.

Ingredients

• For the squash:
  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the topping:
  • 1/4 cup walnuts, chopped
  • 1 tbsp butter
  • 1 tsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil and salt on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast in the preheated oven for 25 minutes, or until the squash is tender and slightly caramelized at the edges.
4. While the squash is roasting, melt butter in a small pan over medium heat. Add the chopped walnuts and rosemary, stirring frequently until the walnuts are toasted and fragrant, about 3-4 minutes. Remove from heat.
5. Transfer the roasted squash to a large bowl. Mash with a potato masher or fork until you reach your desired consistency. For a smoother texture, you can use a food processor.
6. Fold in the walnut and rosemary mixture, reserving a little for garnish if desired.

Lightly creamy with a nutty crunch and a hint of rosemary, this dish is a wonderful side that pairs beautifully with roasted meats or can stand alone as a vegetarian main. Try serving it in a hollowed-out squash for an eye-catching presentation at your next dinner party.

Smoked Gouda Mashed Butternut Squash

Zesty flavors and creamy textures define this Smoked Gouda Mashed Butternut Squash, a dish that’s become a staple in my kitchen during the cooler months. I remember the first time I tried adding smoked Gouda to my butternut squash—it was a game-changer, adding a depth of flavor that’s both unexpected and utterly delicious.

Ingredients

• For the squash:
  • 1 large butternut squash, peeled and cubed (about 4 cups)
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the cheese mixture:
  • 1 cup smoked Gouda cheese, grated
  • 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the cubed butternut squash on a baking sheet and roast for 25 minutes, or until fork-tender.
3. Transfer the roasted squash to a large mixing bowl. Add butter, heavy cream, salt, and pepper. Mash until smooth. Tip: For extra creaminess, warm the cream before adding it to the squash.
4. Fold in the grated smoked Gouda and nutmeg until well combined. Tip: Reserve a small amount of cheese to sprinkle on top before serving for a beautiful presentation.
5. Transfer the mixture to a baking dish and bake for 15 minutes at 375°F (190°C), or until the top is lightly golden. Tip: For a crispier top, broil for the last 2 minutes of baking.

Amazingly creamy with a hint of smokiness, this dish pairs wonderfully with roasted meats or can stand alone as a vegetarian main. Try serving it in a hollowed-out squash for an eye-catching presentation that’s sure to impress.

Curried Mashed Butternut Squash

Fall has always been my favorite season for cooking, not just for the vibrant colors but for the warmth it brings to the kitchen. This Curried Mashed Butternut Squash is my go-to comfort dish, blending the sweetness of squash with the boldness of curry in a way that’s both simple and spectacular.

Ingredients

• For the squash:
  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the curry mixture:
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp curry powder
  • 1/2 cup coconut milk
  • Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil and salt on a baking sheet, spreading them out in a single layer for even roasting.
3. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized at the edges.
4. While the squash roasts, melt butter in a skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
5. Stir in the curry powder and cook for another minute to release its flavors.
6. Pour in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for 2-3 minutes, then remove from heat.
7. Transfer the roasted squash to a large bowl. Mash it with a potato masher or fork until smooth.
8. Fold the curry mixture into the mashed squash until well combined. Taste and adjust salt if needed.

Absolutely creamy with a hint of spice, this dish is a delightful twist on traditional mashed squash. Serve it as a side with grilled chicken or spoon it over toasted bread for an unexpected appetizer.

Apple and Sage Mashed Butternut Squash

Every time the leaves start to turn, I find myself craving the cozy, comforting flavors of fall. That’s when I whip up this Apple and Sage Mashed Butternut Squash—a dish that perfectly blends sweet, savory, and herbal notes into one irresistible side. It’s become a staple at my Thanksgiving table, but honestly, it’s so easy and delicious, I make it all season long.

Ingredients

• For the squash:
  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 2 tbsp unsalted butter
  • 1/2 cup apple cider
  • 1/2 tsp salt
• For the apple and sage mixture:
  • 1 large apple, peeled, cored, and diced
  • 1 tbsp fresh sage, finely chopped
  • 2 tbsp brown sugar
  • 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C). Place the cubed butternut squash on a baking sheet and roast for 25 minutes, or until tender when pierced with a fork.
2. While the squash roasts, melt the butter in a skillet over medium heat. Add the diced apple, sage, brown sugar, and cinnamon. Cook for 5-7 minutes, stirring occasionally, until the apples are soft but not mushy.
3. Transfer the roasted squash to a large bowl. Add the apple cider and salt. Mash with a potato masher or fork until smooth or leave it slightly chunky for texture.
4. Fold the apple and sage mixture into the mashed squash until well combined. Taste and adjust seasoning if necessary.
5. Serve warm. For an extra touch of elegance, garnish with a few fresh sage leaves or a drizzle of maple syrup.

Rich and velvety with little bursts of sweet apple and earthy sage, this mashed butternut squash is a dream. I love serving it alongside roasted meats or even as a unique base for a fall-inspired bowl with grains and greens.

Pecan Praline Mashed Butternut Squash

Last weekend, I found myself staring at a mountain of butternut squash at the farmers’ market, and inspiration struck. Why not turn this autumnal favorite into something a little more indulgent? Thus, the idea for Pecan Praline Mashed Butternut Squash was born, a dish that’s as comforting as it is unexpected.

Ingredients

• For the squash:
  • 1 large butternut squash, peeled and cubed (about 4 cups)
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp salt
• For the praline topping:
  • 1/2 cup pecans, chopped
  • 1/4 cup brown sugar
  • 2 tbsp unsalted butter
  • 1/4 tsp cinnamon

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the cubed butternut squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the squash is fork-tender.
3. Drain the squash and return it to the pot. Add 2 tbsp butter, heavy cream, and salt. Mash until smooth. Tip: For extra creaminess, use a hand mixer on low speed.
4. Transfer the mashed squash to a baking dish and smooth the top with a spatula.
5. In a small saucepan over medium heat, combine pecans, brown sugar, 2 tbsp butter, and cinnamon. Cook for 3-4 minutes, stirring constantly, until the sugar has melted and the mixture is bubbly. Tip: Watch closely to prevent burning.
6. Pour the pecan praline mixture over the mashed squash, spreading it evenly with a spatula.
7. Bake for 10-12 minutes, or until the topping is golden and bubbly. Tip: Let it sit for 5 minutes before serving to allow the topping to set slightly.

Kindly note, the contrast between the creamy squash and the crunchy, sweet praline topping is nothing short of magical. Serve it alongside roasted meats or as a standalone dish for a vegetarian feast. Either way, it’s bound to steal the show.

Blue Cheese and Pear Mashed Butternut Squash

Fall has always been my favorite season for cooking, and this Blue Cheese and Pear Mashed Butternut Squash is a dish that truly captures the essence of autumn. I remember the first time I tried adding pear to my butternut squash; the sweetness perfectly balanced the tanginess of the blue cheese, creating a harmony of flavors that’s become a staple in my kitchen.

Ingredients

• For the squash:
  • 1 large butternut squash, peeled and cubed
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • Salt to taste
• For the topping:
  • 1 ripe pear, thinly sliced
  • 1/2 cup crumbled blue cheese
  • 2 tbsp honey
  • 1/4 cup chopped walnuts

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the cubed butternut squash in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until the squash is fork-tender.
3. Drain the squash and return it to the pot. Add the butter, heavy cream, and a pinch of salt. Mash until smooth. Tip: For extra creaminess, you can use a hand mixer.
4. Transfer the mashed squash to a baking dish. Arrange the pear slices on top, then sprinkle with blue cheese and walnuts. Drizzle with honey.
5. Bake for 20 minutes, or until the cheese is melted and the top is lightly golden. Tip: Keep an eye on it after 15 minutes to prevent over-browning.
6. Let it sit for 5 minutes before serving. Tip: This resting time allows the flavors to meld together beautifully.

Mashed butternut squash with the creamy tang of blue cheese and the sweet crunch of pear is a texture and flavor dream. Serve it as a side dish at your next dinner party, or enjoy it as a hearty main with a crisp green salad on the side.

Truffle Oil Mashed Butternut Squash

Craving something cozy yet sophisticated for your next dinner party? I stumbled upon this Truffle Oil Mashed Butternut Squash recipe during a chilly evening when I was looking for a side dish that could steal the show without much fuss. It’s become my go-to for impressing guests or treating myself to something special.

Ingredients

• For the squash:
  • 1 large butternut squash, peeled and cubed
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For finishing:
  • 1 tbsp truffle oil
  • Fresh thyme leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet in a single layer. Roast for 25-30 minutes, until the squash is tender and slightly caramelized at the edges.
2. Transfer the roasted squash to a large bowl. Add the butter, heavy cream, salt, and pepper. Mash everything together until smooth. For a creamier texture, you can use a hand mixer on low speed.
3. Drizzle the truffle oil over the mashed squash and gently fold it in to distribute the flavor evenly without overmixing.
4. Garnish with fresh thyme leaves before serving to add a pop of color and a hint of freshness.

What I love most about this dish is its velvety texture and the way the earthy truffle oil elevates the natural sweetness of the butternut squash. Try serving it alongside a juicy steak or as a luxurious base for a vegetarian bowl topped with roasted veggies and a fried egg.

Jalapeno Popper Mashed Butternut Squash

Remember those game nights when you’d reach for a jalapeno popper and think, ‘I wish this was a bit healthier’? Well, I’ve got just the thing—a creamy, spicy twist on mashed butternut squash that brings all the popper flavors without the guilt.

Ingredients

• For the squash:
  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp salt
• For the topping:
  • 4 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 2 jalapenos, finely diced (seeds removed for less heat)
  • 1/4 cup panko breadcrumbs
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the cubed butternut squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the squash is fork-tender.
3. Drain the squash and return it to the pot. Add the butter, heavy cream, and salt. Mash until smooth and creamy. Tip: For extra smoothness, use a hand mixer.
4. Transfer the mashed squash to a baking dish. Spread the cream cheese over the top in an even layer.
5. Sprinkle the shredded cheddar and diced jalapenos over the cream cheese.
6. In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle this mixture over the top of the casserole.
7. Bake for 20 minutes, or until the topping is golden and bubbly. Tip: For a crispier topping, broil for the last 2 minutes.
8. Let the casserole sit for 5 minutes before serving. Tip: This allows the layers to set, making it easier to scoop.

Absolutely divine, this dish strikes the perfect balance between creamy and crunchy, with just the right amount of heat. Serve it as a side at your next barbecue or enjoy it as a main with a crisp salad for a lighter meal.

Cranberry Orange Mashed Butternut Squash

Unbelievably, the first time I tried making Cranberry Orange Mashed Butternut Squash, it was a happy accident. I was aiming for a simple squash side dish, but the addition of cranberries and orange zest turned it into something my family now requests weekly. It’s the perfect blend of sweet and tart, with a creamy texture that’s irresistible.

Ingredients

• For the squash:
  • 1 large butternut squash, peeled and cubed
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp salt
• For the cranberry orange mix:
  • 1/2 cup dried cranberries
  • Zest of 1 orange
  • 2 tbsp orange juice
  • 1 tbsp maple syrup

Instructions

1. Preheat your oven to 375°F (190°C). Place the cubed butternut squash on a baking sheet and roast for 25 minutes, or until fork-tender. Tip: Roasting the squash enhances its natural sweetness.
2. While the squash roasts, combine the dried cranberries, orange zest, orange juice, and maple syrup in a small saucepan. Cook over medium heat for 5 minutes, stirring occasionally, until the cranberries are plump. Tip: This step infuses the cranberries with a bright, citrusy flavor.
3. Transfer the roasted squash to a large bowl. Add the butter, heavy cream, and salt. Mash until smooth or leave slightly chunky for texture. Tip: For extra creaminess, warm the cream before adding it to the squash.
4. Fold the cranberry orange mix into the mashed squash until evenly distributed.

Out of the oven, this dish boasts a velvety texture with pops of chewy cranberries and a hint of citrus. Serve it alongside roasted turkey or as a standalone vegetarian delight for a burst of autumnal flavors.

Sweet Potato and Butternut Squash Mash

Every time the leaves start to turn and the air gets a bit crisper, I find myself craving the cozy, comforting flavors of fall. That’s when I whip up this Sweet Potato and Butternut Squash Mash, a dish that’s as nourishing as it is delicious. It’s my go-to for holiday dinners, but honestly, it’s so easy and satisfying, I make it year-round.

Ingredients

• For the mash:
  • 2 large sweet potatoes, peeled and cubed
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 400°F (200°C).
2. Spread the sweet potatoes and butternut squash cubes on a large baking sheet in a single layer. Roast for 25-30 minutes, or until they’re fork-tender and slightly caramelized at the edges.
3. Transfer the roasted vegetables to a large mixing bowl. Add the butter, heavy cream, salt, pepper, and nutmeg.
4. Using a potato masher or an electric mixer, mash the mixture until smooth and creamy. For an extra smooth texture, you can blend it in a food processor.
5. Taste and adjust the seasoning if necessary, but remember, the natural sweetness of the vegetables really shines through, so you might not need much more.

This mash is velvety smooth with a hint of sweetness from the vegetables, balanced by the richness of the butter and cream. I love serving it with a drizzle of maple syrup or a sprinkle of toasted pecans for added texture and flavor. It’s the perfect side dish that steals the show every time.

Chocolate Swirl Mashed Butternut Squash

Remember those chilly evenings when all you craved was something sweet yet comforting? That’s exactly how I stumbled upon this Chocolate Swirl Mashed Butternut Squash recipe. It’s a delightful twist on the classic, blending the earthy tones of butternut squash with the rich, decadent flavor of chocolate.

Ingredients

• For the mashed butternut squash:
  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp unsalted butter
  • 1/4 cup milk
  • 1/4 tsp salt
• For the chocolate swirl:
  • 1/2 cup dark chocolate chips
  • 1 tbsp coconut oil

Instructions

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and roast for 25 minutes, or until tender.
2. Transfer the roasted butternut squash to a large bowl. Add the butter, milk, and salt. Mash until smooth and creamy. Tip: For an extra smooth texture, use a hand mixer.
3. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted. Tip: Be careful not to overheat the chocolate to avoid seizing.
4. Drizzle the melted chocolate over the mashed butternut squash. Use a knife or toothpick to swirl the chocolate into the squash for a marbled effect. Tip: Don’t overmix to maintain distinct swirls.
5. Serve warm. The contrast between the creamy squash and the rich chocolate creates a dessert that’s both comforting and indulgent. Try topping it with a sprinkle of sea salt or a dollop of whipped cream for an extra special touch.

Kind of magical how two simple ingredients can transform into something so luxurious, isn’t it? The smooth, velvety texture of the squash pairs beautifully with the deep, melty chocolate, making every bite a little celebration.

Conclusion

Savor the flavors of fall with these 21 delicious mashed butternut squash recipes that promise comfort and creativity in every bite. Whether you’re craving something sweet, savory, or spiced, this roundup has a dish to warm your heart and table. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest for easy access all season long!