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    Home » Recipes » Soups & Stews

    Roasted Butternut Squash Recipe

    Published: Sep 29, 2020 · Modified: Oct 8, 2023. This post may contain affiliate links. Please read my disclosure policy.

    Recipe
    Roasted butternut squash mash PIN #yourguardianchef #butternutsquash #butternutsquashsoup #butternutsquashrecipes #butternut

    This roasted butternut squash recipe is one of my favourite comfort foods in the autumn when butternut squash is in season.  I roast the squash with plenty of garlic and mix it with spinach. Healthy, creamy and light, I either use it as a side dish for meat or as a main dish for a quiet TV night.

    butternut squash soup

    Why butternut squash?

    My favourite Autumn squash is the butternut squash, it is less watery than the other squash and therefore creamier. It's taste is buttery and the texture is less stringy than pumpkin.

    Butternut squash is pear-shaped and the seeds are only on the bottom part. I am seriously thinking of planting it in my vegetable patch this year and if you are thinking about it too you can find some interesting information on how to grow it in this article:

    Growing Butternut Squash Plants – Butternut Squash Cultivation In The Home Garden

    With butternut squash, I also make a delicious quiche which you may want to check out: Caramelized squash, ricotta, spinach bacon quiche.

    Butternut Squash Ricotta Spinach Bacon

    Roasting a butternut squash

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

    In this recipe I use thyme, but I also use Provencal herbs or rosemary.

    1. Cut the butternut squash in chunks, remove the seeds, you don't need to peel it. Lay on a baking tray over parchment paper, add crushed garlic cloves, 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 is done, remove from the oven and let it cool down
    4. Once cold, the skin will easily peel with a knife
    5. Mash the butternut squash with the garlic
    process photos on how to roast a chopped butternut squash

    Preparing the potatoes

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

    Making this roasted butter squash recipe

    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
    Making the roasted butternut squash mash

    Tips 

    • 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'd like to make a roast butternut squash soup, just add more milk till you get the consistency you desire
    almost burned roasted butternut squash

    How to serve this roasted butternut squash recipe

    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.
    In 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, plenty of parmesan and serve it as a soup with a nice slice of fresh baguette.

    roasted butternut squash soup in 2 bowls with a slices baguette on the side

    More recipes with squash you may like

    • Caramelized Squash Spinach Bacon Quiche
    • Pumpkin gnocchi
    • Roast Pumpkin Soup

    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

    • giambotta or ciambotta served with meat
      Ciambotta Or Giambotta Italian Vegetable Stew
    • Easy Authentic Italian Green Beans Tomatoes Recipe
      Authentic Italian Green Beans Tomatoes Recipe
    • Easy Ratatouille Recipe Baked
      Italian Ratatouille Recipe Caramelized In The Oven
    • Italian Broad Beans minestra
      Fresh Italian Broad Beans Recipe (Fava Bean Minestra)

    If you are making this Roasted butternut squash mash, leave your comment below I would love to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    Roasted butternut squash on a serving dish with butter and parmesan

    📋 Roasted butternut squash mash

    5 from 5 votes
    Laura Tobin
    Servings 6 people
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Print Recipe Save Saved! Pin Recipe
    This roasted butternut squash recipe is one of my favourites comfort food in the autumn as butternut squash is in season.  I roast the squash with plenty of garlic and mix it with spinach. Healthy, creamy and light, I either use it as a side for meat or as a main dish for a quiet TV night. #yourguardianchef #butternutsquash #butternutsquashsoup #butternutsquashrecipes #butternut

    Prevent your screen from going dark

    Equipment

    • Pasta pan 8-Quart 3-Piece
    • Cutting board set
    • Parchment paper
    • KitchenAid Mixer
    • Vegetable Strainer
    • Wooden Turner Set
    • All-Clad Sauce Pan 3-Quart
    • Mega Baking Pan

    Ingredients
     

    • ½ butternut squash
    • 3 medium potatoes
    • 3 cloves peeled garlic cloves
    • 3 sprig thyme
    • 10 oz fresh spinach
    • 1 cup milk
    • ½ cup butter
    • salt & pepper
    • 2 tablespoon olive oil
    • 3 tablespoon freshly grated Parmesan

    Instructions
     

    Roasting the butternut squash

    • Cut the butternut squash in chunks, remove the seeds, you don't need to peel it
    • Lay on a baking tray over parchment paper, add crushed garlic cloves, thyme and season with salt, olive oil
    • Roast in a hot oven at 390 F - 200 C for 30 minutes, turn and roast for another 30 minutes
    • Once is done, remove from the oven and let it cool down
    • Once cold, the skin will easily peel with a knife
    • Mash the butternut squash with the garlic

    Prepare the potatoes

    • Clean the potatoes and boil them in salted water for 20 minutes
    • Pierce with a knife to make sure they are done
    • Peel the potatoes and mash them

    Putting it all together

    • In a pan add the mashed potatoes, the roasted butternut squash, the butter and the milk
    • Stir until it is warm then add the spinach
    • Cook until the spinach are done
    • Transfer on a serving dish and sprinkle with freshly grated Parmesan cheese

    Notes

    • 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'd like to make a roast butternut squash soup, just add more milk till you get the consistency you desire

    Nutrition

    Calories: 315kcalCarbohydrates: 25gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 46mgSodium: 243mgPotassium: 983mgFiber: 5gSugar: 4gVitamin A: 11655IUVitamin C: 39.8mgCalcium: 194mgIron: 5.3mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. Michelle

      July 07, 2019 at 8:41 pm

      5 stars
      Butternut squash is my favorite type of squash. I always roast it too. The addition of potatoes, spinach and Parmesan cheese in this recipe caught my eye. I can't wait to try it out.

      Reply
      • Laura

        July 07, 2019 at 8:52 pm

        Thank you so much. I love it, perfect for a light night dinner

        Reply
    2. Brian Jones

      July 08, 2019 at 9:22 am

      5 stars
      Butternut squash is fantastic, we grow loads of them as they keep really well if you store them carefully. We have successfully stored ripe squash for months in straw. They are space hungry so and so's though!

      I love the addition of spinach in this recipe, definitely gonna give it a try when our crop is ready this year.

      Reply
      • Laura

        July 08, 2019 at 7:01 pm

        Yes, I was going to try planting them this year. I love them so much

        Reply
    3. Lesli Schwartz

      July 08, 2019 at 4:14 pm

      5 stars
      Yum! I adore butternut squash all year round! I will definitely be trying this mash.

      Reply
      • Laura

        July 08, 2019 at 7:01 pm

        thanks, I am sure you will like it

        Reply
    4. Beth Neels

      July 09, 2019 at 5:21 pm

      5 stars
      Butternut squash is my favorite! I haven't ever made it Parmesan cheese yet! Can't wait to try that!

      Reply
      • Laura

        July 14, 2019 at 7:26 am

        it is very nice

        Reply
    5. Susan

      July 12, 2019 at 1:55 am

      5 stars
      I love the addition of spinach! Such delicious flavors... pinning this!

      Reply
      • Laura

        July 14, 2019 at 7:25 am

        Thank you, it is a nice addition

        Reply
    5 from 5 votes

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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