Mashed Butternut Squash with Herbs is a lovely twist on a classic side dish. It’s smooth, creamy, and sweet with the natural flavor of butternut squash shining through. Fresh herbs add a bright and earthy touch that makes this mash feel special and fresh.
I really love making this dish when I want something comforting but a little lighter than mashed potatoes. The herbs, like rosemary or thyme, give it a nice pop of flavor that surprises people. I usually mash it just until it’s soft but still a little chunky for texture—I think that makes it taste more homemade and cozy.
My favorite way to serve it is alongside roasted chicken or pork, but it works just as well with a simple salad for a quick meal. This mash warms you up in the chillier months but feels just right any time you want something tasty and simple. Plus, it’s pretty easy to make and always gets compliments!
Key Ingredients & Substitutions
Butternut Squash: The star of this dish! It’s naturally sweet and creamy when roasted. If you can’t find butternut, try kabocha squash or pumpkin for a similar taste and texture.
Butter: Adds richness and smoothness. For a dairy-free version, use olive oil or a plant-based butter substitute instead.
Fresh Herbs: Thyme and rosemary bring an earthy, fragrant touch. If fresh isn’t available, dried herbs can work but use less since they’re more concentrated.
Black Peppercorns: Lightly crushing them releases their flavor. You can skip this or substitute with freshly ground black pepper for quick seasoning.
How Can I Make the Butternut Squash Mash Creamy but Still Textured?
To get the right mash texture, scoop the roasted squash into a bowl and add butter and herbs before mashing. Use a potato masher or fork and mash gently—it’s okay to leave some small chunks. This keeps the mash feeling homemade.
- Roast squash until very soft so it’s easy to mash.
- Add butter or oil while mash is hot to help it blend smooth.
- Don’t over-mash—stop when it looks creamy but still has little pieces for texture.
- Taste and add salt or herbs as needed to brighten the flavors.
Equipment You’ll Need
- Chef’s knife – I prefer a sharp knife to cut the squash easily and safely.
- Cutting board – a sturdy surface makes chopping safe and simple.
- Baking sheet – it helps roast the squash evenly and is easy to handle.
- Parchment paper or foil – prevents sticking and makes cleanup easier.
- Spoon – for scooping out the roasted squash flesh.
- Large mixing bowl – a handy spot to mash everything together.
- Potato masher or fork – I like a sturdy masher to get a good, textured mash.
- Measuring spoons – for adding herbs and seasonings precisely.
Flavor Variations & Add-Ins
- Cheese: Mix in a handful of grated Parmesan or crumbled feta for extra flavor and creaminess.
- Other herbs: Swap thyme and rosemary for sage or parsley to change up the aroma.
- Spices: Add a dash of cinnamon or nutmeg for a touch of warmth and sweetness.
- Protein: Stir in cooked bacon bits or toasted nuts for crunch and a savory boost.
Equipment You’ll Need
- Sharp chef’s knife – to safely cut the butternut squash in half.
- Cutting board – for a stable and clean workspace.
- Baking sheet – to roast the squash evenly.
- Parchment paper or aluminum foil – to line the baking sheet for easy cleanup.
- Spoon – to scoop out the soft roasted squash flesh.
- Large mixing bowl – to mash and mix the squash and herbs.
- Potato masher or fork – to mash the squash to your preferred texture.
- Measuring spoons – to measure the herbs, butter, and seasonings accurately.
Variations & Flavor Ideas
- Add Cheese: Stir in some grated Parmesan or crumbled goat cheese for a richer, tangy twist.
- Swap Herbs: Replace thyme and rosemary with sage or tarragon for a different herb flavor.
- Add Warm Spices: A pinch of ground cinnamon or nutmeg can bring a cozy warmth to your mash.
- Add Crunch: Mix in toasted pecans, walnuts, or crispy bacon bits for texture and savory contrast.
- Make it Creamier: Add a splash of cream, milk, or coconut milk while mashing for extra smoothness.
Can I Use Frozen Butternut Squash?
Yes! Just make sure to thaw it completely before roasting. Frozen squash can be roasted as is, but thawing helps it cook more evenly and reduces extra moisture.
How Should I Store Leftovers?
Store mashed butternut squash in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little butter or olive oil to restore creaminess.
Can I Make This Recipe Ahead of Time?
Absolutely! You can roast and mash the squash a day ahead. Keep it refrigerated and reheat gently before serving. If serving in the skins, fill them just before serving to keep the presentation fresh.
What Can I Substitute for Fresh Herbs?
Dried herbs work too—use about one-third the amount of fresh since dried is more concentrated. Add them early in the mashing process to let their flavors blend well.