Simple Living With Nature

  • Grow
  • Forage
  • Cook
  • Ferment
  • Herbalism
  • Homestead
  • Start Here
  • Resources
  • Books
    • Healing Herbal Infusions
    • Wildcrafting Weeds
    • Simple Mead Making
    • Healing Kitchen Herbs
    • The Backyard Forest Garden
  • About
    • About Me
    • Contact
  • Foraging Course
  • Subscribe!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Home » Cook » Side Dishes » Mashed Butternut Squash with Maple Syrup

Mashed Butternut Squash with Maple Syrup

May contain affiliate links or sponsored content. Please see my privacy policy and affiliate disclosure.

Originally published on November 18, 2021. Last updated on November 29, 2021

303 shares
  • 266
Jump to Recipe Print Recipe

This mashed butternut squash recipe is a favorite in the fall and for the holidays! It’s simple to make and comes together quickly with roasted butternut squash, maple syrup, and butter. Mashed butternut squash is a healthier alternative to mashed potatoes and is so delicious!

a bowl of roasted and mashed butternut squash with maple syrup, butter, and fresh sage leaves

How to Make Mashed Butternut Squash

Mashed butternut squash is a delicious side dish that is surprisingly easy to make. I think it’s even easier than mashed potatoes!

This recipe can be made with either butternut squash or honeynut squash, which is a smaller and sweeter version of butternut. Both are delicious!

Related: 5 Easy Ways to Cook Winter Squash

a bowl of mashed butternut squash on a wooden table

How to Cook Butternut Squash for Mashing

For this recipe I roast the butternut squash first before mashing rather than steaming or boiling the squash.

I do this for a couple of reasons, one being that roasted butternut squash is very flavorful. The second reason is because it’s much easier than peeling and cubing the squash for steaming or boiling.

If you would prefer to steam or boil the squash that will still work just fine! Just cut the squash crosswise and use a small paring knife to remove the peel. Then cut the squash into cubes and steam or boil them until they are tender.

Roast the Butternut Squash

As I mentioned above, roasting the butternut squash is the easiest and tastiest way to make this recipe!

First cut the ends off the the squash then cut it in half lengthwise. A big chef’s knife works best for this.

Then scoop out the seeds and place the squash on a baking sheet cut side up.

butternut squash on a baking sheet cut side up

Spread some softened butter on the cut side of the squash, then put a little bit of maple syrup into the cavity where the seeds were.

butternut squash on a baking sheet with butter and maple syrup

Roast the squash at 350°F for about an hour or until the flesh is very soft when pierced with a knife or fork.

Take the roasted squash out of the oven and let it cool for 15-20 minutes or until it can be handled without being too hot.

roasted butternut squash on a baking sheet

Mash the Butternut Squash

Once the squash is cool enough, scoop out the flesh with a spoon into a bowl. Add some butter, maple syrup, and salt and mash everything together with a fork until the squash is creamy and there are no lumps.

a glass bowl with butternut squash, butter, and maple syrup

As long as the squash is really tender after roasting it will mash up very easily. A fork is usually all you will need! I don’t find using a mixer or potato masher to be necessary.

top view of a bowl of mashed butternut squash with a pat of butter and sage leaves

How to Serve Mashed Butternut Squash

Fresh sage would be a nice herbal addition to the mashed squash if you like. I love adding fresh herbs to meals whenever I can!

Sage goes really well with butternut squash and even pairs well with the maple syrup too. Just mix some finely chopped fresh sage into the mashed squash to make it extra special!

I like to serve the mashed butternut squash in a bowl with a pat of butter and more maple syrup drizzled over the top.

A few fresh sage leaves make a lovely garnish! A sprinkle of cinnamon would be a nice addition as well.

This mashed butternut squash is so delicious, it’s definitely my new favorite side dish. It reminds me of mashed sweet potatoes but even better and easier to make! It’s perfect to serve alongside roasted chicken or as part of your Thanksgiving dinner.

Kids love it just as much as adults! You can’t really go wrong with the extra butter and maple syrup. It’s sweet without being too sweet and so good!

I hope you try it!

a bowl of mashed butternut squash with butter and maple syrup on a wooden table

More Fall & Holiday Favorites

Here are some more fall and Thanksgiving favorites!

  • Dehydrated Pumpkin Pie Leather Roll Ups
  • Roasted Brussels Sprouts with Bacon and Maple Pecans
  • Simple Spiced Cranberry Sauce with Orange and Ginger
  • Fermented Honey Cranberries
  • Persimmon Champagne Cocktail with Cinnamon and Sage
Print Recipe Pin Recipe
5 from 3 votes

Mashed Butternut Squash with Maple Syrup

This mashed butternut squash recipe is a favorite in the fall and for the holidays! It’s simple to make and comes together quickly with roasted butternut squash, maple syrup, and butter. Mashed butternut squash is a healthier alternative to mashed potatoes and is so delicious!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 239kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

  • Baking Sheet
  • Medium Bowl

Ingredients

US Customary - Metric
  • 1 large butternut squash or 2 small butternut or honeynut squash
  • 4 Tbsp butter divided
  • 4 Tbsp pure maple syrup divided
  • pinch salt

Instructions

  • Preheat oven to 350°F (175°C).
  • Cut the ends off the the squash then cut it in half lengthwise. Scoop out the seeds and place the squash on a baking sheet cut side up.
  • Spread one tablespoon of softened butter on each cut side of the squash, then put one tablespoon of maple syrup into each cavity where the seeds were.
  • Roast the squash for about an hour or until the flesh is very soft when pierced with a knife or fork.
  • Take the roasted squash out of the oven and let it cool for 15-20 minutes or until it can be handled without being too hot.
  • Once the squash is cool enough, scoop out the flesh with a spoon into a bowl. Add two tablespoons of butter, two tablespoons of maple syrup, and a pinch salt and mash everything together with a fork until the squash is creamy and there are no lumps.
  • Serve the mashed butternut squash in a bowl with a pat of butter and more maple syrup drizzled over the top.

Notes

  • If you would prefer to steam or boil the squash that will still work just fine! Just cut the squash crosswise and use a small paring knife to remove the peel. Then cut the squash into cubes and steam or boil them until they are tender.
  • Sage goes really well with butternut squash and even pairs well with the maple syrup too. Just mix some finely chopped fresh sage into the mashed squash to make it extra special!
  • A few fresh sage leaves make a lovely garnish! A sprinkle of cinnamon would be a nice addition as well.

Nutrition

Calories: 239kcal
  • Join My Free Foraging & Herbalism Email Course!

  • This will also subscribe you to the Grow Forage Cook Ferment newsletter. You can unsubscribe at any time. Please see my Privacy Policy.

  • This field is for validation purposes and should be left unchanged.

Previous Post: « Gift Guide for Herbalists: Herbs, Teas, Supplies, Books & More!
Next Post: 15 Best Mushroom Books for Kids »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello there! I’m Colleen.

I want to inspire you to live seasonally, become more self sufficient, and protect your health. I share information on foraging and wildcrafting, fermenting and preserving, cooking whole foods from scratch, permaculture gardening, and making herbal products. And that’s just the beginning! Learn more.

CBD

Browse my homemade CBD recipes & how-tos

My Books

Spring Favorites

Foraging for Purple Dead Nettle: an edible backyard weed

50+ Dandelion Recipes: Drinks, Sweets, Soap, Remedies + More!

Lilac Flower Infused Honey

Dandelion Mead Recipe (Dandelion Wine Made With Honey)

Popular Posts

How to Make Soap For Beginners + Calendula Soap Recipe

5 Easy to Identify Edible Mushrooms

10 Reasons to Grow Mint (Without Fear)

How to Make and Use Dandelion Salve

What to Forage in Spring: 20 Edible and Medicinal Plants and Fungi

how to make mead

How to Make a Gallon of Mead: A Simple Mead Recipe

How to Make Hard Cider: Homebrew it!

Fermented Honey Garlic

Mountain Rose Herbs
×

Join list.

More info

Footer

Explore

  • Grow
  • Forage
  • Cook
  • Ferment
  • Herbalism
  • Homestead

Learn To Forage

The gather + root online foraging course will help you to safely identify, harvest, and use common edible and medicinal plants with confidence.

Enroll Now

As Featured On

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Privacy Policy
  • Affiliate Disclosure
  • Amazon Affiliate

Copyright © 2022 Grow Forage Cook Ferment & Cocos Creations LLC.

303 shares
  • 266