This mashed butternut squash features tender roasted butternut squash mashed with a rich maple butter sauce and topped with lots of fresh thyme. – it’s the easiest squash side dish!
If you need a simple, stand-out way to make a squash side dish…we’ve got your new favorite go-to staring ya in the face!
This butternut squash has a rich, velvety texture that’s taken even a step further with a crazy-good spiced maple butter sauce that’s folded inside.
Not only is this mashed butternut squash minimal on the ingredients list and fast to whip up, it also has tons of make ahead options which we all know is a necessity for holiday menu planning!
Honestly, don’t even blame you one bit if you feel inclined to faceplant into this goodness.
This Butternut Squash features…
- A lusciously smooth and creamy texture
- The perfect level of sweetness from a rich maple butter sauce
- Ready in minutes with lots of make-ahead options
Making the Butternut Squash
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Butternut squash
- Olive oil
- Unsalted butter
- Maple syrup
- Vanilla extract
Tips for Perfect Mashed Butternut Squash
- Cut butternut squash into uniform cubes – ideally, you want all your squash in uniform 1-inch cubes for even cooking.
- Roast squash until tender – use a fork to test squash for doneness.
- Simmer sauce – let the maple butter sauce simmer on the stove until just slightly thickened.
- Puree squash and maple butter – use either a food processor or blender to mash the squash for the smoothest texture. You can also hand-mash the squash if you like some chunks!
Try these ideas for a different twist on this recipe.
- Try a different squash – try this recipe with acorn or delicata squash.
- Use a different sweetener – try brown sugar or honey in place of the maple syrup.
- Add additional flavoring – try adding some fresh orange zest or your choice of spices.
- Garnish with nuts – top squash with toasted pecans or walnuts.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Cut butternut squash – the squash may be cut and stored in refrigerator up to 6 days.
- Mash squash and store – this squash stores well in refrigerator up to 6 days and can be reheated in the oven, microwave, or stovetop.
- Keep squash warm in slow cooker – once the squash is mashed, transfer it to a slow cooker set to ‘warm’ and keep warm for serving up to 4 hours.
Everyone always loves how creamy this squash turns out and the incredible maple butter flavors take it over the top. It almost feels like a decadent dessert instead of a side dish!
If you’re not adding this butternut squash to all of your holiday meals, what are you even doing??
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this squash made step-by-step on Google web stories.
More ways to cook with butternut squash!
- Hasselback Butternut Squash
- Roasted Garlic Butternut Squash and Gnocchi
- Butternut Squash Lentil Salad
Maple Mashed Butternut Squash
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- 1 medium butternut squash, cut into 1-in cubes (6-8 cups)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 tablespoons unsalted butter
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Fresh thyme for garnish, optional
- Preheat oven to 400F and grease a large sheet pan. Toss butternut squash with olive oil and salt and pepper to taste and arrange in a single layer on sheet pan.
- Roast butternut squash at 400F 25-30 minutes until squash is very tender. Remove from oven and set aside for a moment.
- Melt butter in a medium saucepan over medium heat. Add maple syrup, cinnamon, ginger, nutmeg, and vanilla and bring to simmer, stirring occasionally until sauce is slightly thickened.
- Remove sauce from heat and pour into a food processor or blender along with roasted butternut squash. Blend squash on high speed until completely smooth.
- Spoon squash into a bowl and top with fresh thyme for serving. Serve warm and enjoy!
This post was updated with new recipe adjustments and photos on 10/23/23.