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Roasted butternut squash on a serving dish with butter and parmesan

📋 Roasted butternut squash mash

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

Course Side Dishes
Cuisine Italian
Keyword roasted butternut mash, roasted butternut puree, roasted butternut soup
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 6 people
Calories 315kcal



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


  • 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


Calories: 315kcal | Carbohydrates: 25g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 243mg | Potassium: 983mg | Fiber: 5g | Sugar: 4g | Vitamin A: 11655IU | Vitamin C: 39.8mg | Calcium: 194mg | Iron: 5.3mg