How do you make mashed butternut squash not watery?

Roasting instead of boiling is key. Roasting evaporates excess water and concentrates flavor, giving you thick, smooth mash. Avoid adding too much milk or liquid at once — mix gradually.

Can you make mashed butternut squash ahead of time?

Absolutely. Prepare and refrigerate it up to 2 days ahead. When ready to serve, reheat on the stove with a splash of milk or butter to refresh the texture.

What can I add to butternut squash to enhance flavor?

Try maple syrup and cinnamon for sweetness, or garlic, rosemary, and thyme for savory depth. Adding a sprinkle of salt and a knob of butter always amplifies the flavor.

How long does mashed butternut squash last in the fridge?

Stored properly in an airtight container, it lasts up to 4 days in the refrigerator without losing flavor or texture.

Mashed Butternut Squash Recipe – The Best Creamy Side Dish

Name: Mashed Butternut Squash Recipe – The Best Creamy Side Dish
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium butternut squash (about 2 ½ lbs), peeled, seeded, and cubed; 2 tablespoons unsalted butter; ¼ cup milk or cream (adjust for consistency); ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon maple syrup or brown sugar (optional, for sweetness); ¼ teaspoon ground cinnamon or nutmeg (optional)

Mashed Butternut Squash Recipe – The Best Creamy Side Dish

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Mashed Butternut Squash is a creamy, naturally sweet, and nutritious side dish made by roasting and mashing butternut squash with butter, milk, and seasoning. It’s a healthy alternative to mashed potatoes, perfect for holidays or weeknight dinners.

Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Side Dish
Method: Roasting and Mashing
Cuisine: American
Diet: Vegetarian

Ingredients

1 medium butternut squash (about 2 ½ lbs), peeled, seeded, and cubed
2 tablespoons unsalted butter
¼ cup milk or cream (adjust for consistency)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon maple syrup or brown sugar (optional, for sweetness)
¼ teaspoon ground cinnamon or nutmeg (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Peel and cube the butternut squash into evenly sized pieces.
Toss the squash with olive oil, salt, and pepper, then spread it on a baking sheet in one layer.
Roast for 25–30 minutes, flipping halfway through, until tender and caramelized at the edges.
Transfer roasted squash to a large bowl and mash using a masher, fork, or immersion blender.
Stir in butter, milk, and any additional seasonings while still warm until smooth and creamy.
Adjust salt and pepper to taste, then serve warm as a side dish.

Notes

Roasting brings out the best flavor and prevents a watery texture.
Use warm milk and butter for a smoother mash.
For a savory version, add garlic, herbs, or Parmesan cheese.
For a sweet version, mix in maple syrup, cinnamon, or nutmeg.
Can be made vegan by using plant-based butter and milk alternatives.

Find it online: https://recipeshots.com/mashed-butternut-squash/