Roasted Butternut Squash Recipe

This roasted butternut squash mash is made with squash roasted with plenty of garlic and thyme, mashed potatoes, spinach and Parmesan. It is a recipe I created, and it is one of my favourite comfort foods in the autumn when butternut squash is in season. I either serve it as a side dish for meat or as a main dish for a quiet TV night.

Why butternut squash?

My favourite autumn squash is the butternut squash, because it is less watery than the other squash and therefore creamier.

Its taste is buttery and the texture is less stringy than pumpkin.

Butternut squash is pear-shaped and the seeds are only in the bottom part.

With butternut squash, I also make an Italian spinach ricotta pie with caramelized squash that you may want to check out.

Ingredients

• Butternut squash: It is less watery than other squash, so the mash stays creamy. You don't need to peel it before roasting.
• Potatoes: Use old big potatoes with thick skin that are rich in starch and don't have too much water. Choose potatoes for mash like Russets, Yukon golds, Desiree, and in France Amandine, Chérie or Pompadour.
• Garlic: Plenty of garlic cloves roast with the squash and are mashed with it.
• Thyme: I use thyme in this recipe, but Provençal herbs or rosemary work too.
• Spinach: Fresh spinach is wilted into the mash, as in my Italian sauteed spinach. If you use frozen spinach, cook and drain it first, because it is too watery.
• Milk and butter: They make the mash creamy. Add more milk if you want to turn it into a soup.
• Parmesan: Freshly grated, sprinkled on top before serving.
• Olive oil and salt: For roasting the squash.

Find the measurements in the recipe card.

Roasting a butternut squash

Butternut squash can be roasted cut in half or cut in chunks. I prefer to cut it into chunks, because I like to flavour the chunks with plenty of garlic and herbs.

1. Cut the butternut squash into chunks and remove the seeds. You don't need to peel it. Lay the chunks on a baking tray over parchment paper, add the crushed garlic cloves and thyme, and season with salt and olive oil.
2. Roast in a hot oven at 390°F (200°C) for 30 minutes, turn the chunks and roast for another 30 minutes.
3. Once it is done, remove it from the oven and let it cool down.
4. Once cold, peel the skin off with a knife.
5. Mash the butternut squash with the garlic.

Preparing the potatoes

1. Clean the potatoes and boil them in salted water for 20 minutes. Pierce them with a knife to make sure they are done.
2. Drain them.
3. Peel the potatoes while still hot.
4. Mash them.

Making the roasted butternut squash mash

1. In a pan, combine the mashed potatoes, the roasted butternut squash, the butter and the milk.
2. Stir over a medium-low heat until it is warm, then add the spinach.
3. Cook until the spinach is done.
4. Transfer onto a serving dish and sprinkle with freshly grated Parmesan cheese.

Tips for a creamy butternut squash mash

• Make sure you turn the butternut squash every 30 minutes while it is roasting.
• If you like the roasted flavour like me (yes, practically burned), roast the butternut squash a bit longer until it becomes crispier.
• DON'T peel the potatoes before boiling them, they will get too watery.
• If you don't have a ricer, use a fork or a masher, but do not use a blender as it will make the mash waxy.
• If you use frozen spinach, cook and drain it first, because frozen spinach is too watery.
• If you'd like to make a roast butternut squash soup, just add more milk until you get the consistency you desire.

How to serve this roasted butternut squash mash

This is a very versatile recipe, as many of my vegetable recipes are.

It can be served as a side dish for meat like roasted chicken, sausagemeat and chestnut stuffing rolls or homemade chicken nuggets.

For a Thanksgiving dinner, I serve it with my turkey roulade.

On a cold autumn day, I like to eat it as a main dish or make a roasted butternut squash soup.

I add a little bit more milk to make it creamier and plenty of Parmesan, and I serve it as a soup with a nice slice of fresh baguette.

Butternut squash mash FAQ

More recipes with squash you may like

Other recipes you might also like

For more side dishes recipes, check out the category: Side Dishes

Also check the recipes below:

• Gratin Dauphinoise Recipe
• Yorkshire Pudding
• Easy Chanterelle Recipe With Potato
• Baked Rice Pilaf

More side dishes

If you make this roasted butternut squash mash, leave a comment and a star rating below, I would love to hear from you. You can find more ideas if you follow me on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

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