Mashed Butternut Squash

By David Tanis

Updated Nov. 9, 2022

Mashed Butternut Squash
Fred R. Conrad/The New York Times
Total Time
1 hour 15 minutes
Rating
4(552)
Comments
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Mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It’s perfect with roasted meats like duck, chicken or pork loin. Don’t mash too much though — leave it on the chunky side.

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Ingredients

Yield:4 servings
  • 2pounds butternut squash, peeled, seeded and cut into 1-inch cubes
  • Salt and pepper
  • 4tablespoons butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

206 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 2 grams protein; 562 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Put squash cubes in a shallow, wide baking dish. Season with salt and pepper and toss with hands to coat. Pour water in, to a depth of about 1 inch. Dot surface with butter and cover dish tightly with foil.

  2. Step 2

    Bake, covered, until squash is tender, about 1 hour. Crush squash to a rough consistency with a potato masher or wooden spoon. Stir to incorporate cooking juices and check seasoning. May be prepared ahead and reheated.

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Ratings

4 out of 5
552 user ratings
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Comments

Flora

There is no need to peel or dice the squash before cooking. The classic preparation is to halve the squash and remove the seeds, then roast upside-down until a fork or knife easily pierces the skin. Scoop out, mash with butter, and serve.

Pepe

Definitely too much water in recipe. I would just wet the floor of the dish, or omit it.

Antonia

I steamed the squash and then followed the directions. Want to mention that I purchased a butternut squash peeler. So much easier to use then the potato peeler. Highly recommend

Jennifer

Going to add to the chorus of too much water. Based on the reviews, I used less water and it STILL had too much water. I ended up having to drain the cubed squash, then put it in a sieve, and then finally put it in a pot on the stove to try to cook some of the water off. Not worth all that effort just for some squash.

Linda

This recipe opened the world of squash for me. Wonderful taste and effortlessly delicious.

Beck

Agree with everyone - too much water. I had to scoop it into another baking dish with a slotted spoon. Would just roast and mash next time.

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