Browned Butter Mashed Butternut Squash
This creamy mashed butternut squash is the ultimate fall side dish, blending the squash’s natural sweetness with rich browned butter and sage, and a perfect velvety texture. With only five ingredients, it’s an easy, cozy recipe you’ll be making all season long, from weeknights to holiday meals.
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Looking for the perfect side dish to complement your Herb Roast Turkey this holiday season? This butternut squash mash is packed with cozy fall flavors that will elevate any meal. The natural sweetness of steamed squash pairs beautifully with the warm, earthy notes of sage and the rich, nutty goodness of browned butter.
It’s a dish that has all the flavors you love about fall, making it a must-have on your holiday table, but this mash is also miraculously creamy. And it doesn’t even have any cream in it! Plus, with just five simple ingredients, it’s an effortless recipe that really celebrates the flavor of each and every ingredient. Whether you’re planning a festive turkey feast or just in the mood for a comforting addition to your Monday night main, this butternut squash mash is IT!
Mashed Butternut Squash That’s Creamy, Cozy, and Full of Flavor
Looking for ways to get creative with butternut squash? Let me tell ya why this mash is a great place to start:
- Cozy fall flavors. Between the subtle sweetness of the squash, the warm earthiness of the sage, and the savory depth of the browned butter, this butternut mash really embodies the heartwarming flavors of the season.
- Wonderfully creamy. This butternut squash mash is so smooth and creamy. And it doesn’t even have any dairy in it (well… aside from butter)! It feels super decadent even though it’s lighter. Since it doesn’t have cream and you can use a plant-based alternative for the browned butter, it’s also great for a dairy free option.
- 5 ingredient fix. I LOVE a simple recipe that only requires a few ingredients, and this butternut squash mash does it well. It makes grocery shopping so much easier, and really allows each and every ingredient to shine.
What You’ll Need
You’ll only need five ingredients for this recipe! Here they are (you’ll find precise measurements in the recipe card below):
- Butternut squash – Peeled and cut into 1-inch chunks.
- Unsalted butter – Salted butter will also work, just be careful about how much additional salt you use. To make it dairy free, you can use vegan brown butter, which requires a little different technique than using dairy butter.
- Fresh sage – Chopped nice and fine. Dry sage will work in a pinch, but try to avoid that if you can.
- Kosher salt – If you opt for table salt (or if that’s just what you have on hand), you’ll want to use quite a bit less.
- Freshly ground black pepper – While you can use pre-ground black pepper, freshly ground black pepper is so much more flavorful.
How to Make Mashed Butternut Squash
Here’s a quick look at how to make this savory fall mash. Be sure to scroll to the recipe card below for more detailed instructions.
- Prepare to steam. Add water to a pot, add a steamer basket, and bring the water to a simmer while you peel butternut squash, remove the seeds, and cut it into chunks.
- Steam. Place the butternut squash in the steamer basket and steam until tender.
- Brown the butter. Heat a pan over medium-low heat. Melt the butter in the pan and, once it starts to foam, begin stirring until the butter turns golden with some brown bits. Remove the pan from the heat.
- Infuse flavor. Add the sage to the browned butter and set aside.
- Puree. Add the butternut squash to a food processor along with the sage butter, salt, and pepper. Pulse to get things going, and then puree until smooth.
- Adjust texture. If the puree is too runny, return it to a pan and cook over medium heat to evaporate some of the liquid.
- Season. Taste and add extra salt and pepper if needed. Garnish with more sage.
Tips for Success
Check out the following tips and tricks. They will help you avoid some common pitfalls and achieve the best butternut squash mash ever:
- Choose the right squash: Look for squash with smooth, unblemished skin. It should feel heavy for its size, which indicates that it’s fresh and ripe.
- Prep made easy. Use a vegetable peeler to remove the tough skin (SO much easier than a knife), and make sure to scoop out all the seeds and stringy parts from the center before chopping. You don’t want those in your mash.
- Uniform chunks. Cut the squash into evenly sized pieces to ensure it steams evenly/cooks at the same rate.
- Don’t skip browning the butter. It can be tempting to just melt the butter, add some sage, and add it to the food processor, but I highly recommend taking the extra smidge of time to brown the butter. This process adds a deep, nutty flavor that really elevates the dish.
- Don’t burn the butter. When browning the butter, do so over medium-low heat. Do NOT try to speed the process up by turning up the heat. The butter will burn. Additionally, once it starts to foam, stir the butter often to ensure even browning and to prevent burning.
- Blend in batches. If your food processor is small, puree the squash in batches to avoid overloading the machine and to ensure a silky smooth texture.
Variation Ideas
- Play with different herbs. Instead of sage (or in addition to it), try chopped fresh rosemary or thyme!
- Garlic infusion. If you’d like to roast a few garlic cloves and blend them into the puree for a rich, savory boost, I highly recommend it. You can also add a little minced garlic to the browned butter just before it’s done cookin’.
- Add a sweet twist. Add a drizzle of maple syrup or honey to the food processor and top the mash with chopped candied pecans!
- Cheesy upgrade. Fold some grated Parmesan or goat cheese into the mash until it’s melted. Yum!
How to Store and Reheat Extras
- Refrigerator. Seal any fully cooled leftovers in an airtight container. They’ll keep in the fridge for up to 4 days.
- Freezer. I am not a fan of the way this mashed squash thaws. It tends to come out super watery. That said, you can freeze it if needed. Just seal it in an airtight, freezer-safe container and store it in the freezer for up to 3 months. Let it thaw in the fridge when you’re ready to reheat.
- To reheat. Melt some butter in a skillet over medium-low heat. Add the leftover mash and cook until heated through (stirring often). If you froze your butternut squash, it will be a bit watery, so be sure to cook it until any excess liquid evaporates.
Make It a Meal
There are SO many ways to serve this mashed butternut squash, from weeknights to holidays. Here are a few serving suggestions.
- Thanksgiving side. I love it at a holiday feast served alongside some Herb Roast Turkey, Gluten Free Turkey Gravy, Gluten Free Apple Stuffing, Orange Cranberry Sauce, and my easy Garlic Parmesan Roasted Brussels Sprouts.
- Sunday dinner. Not Thanksgiving yet? I’m also a big fan of this savory side with my easy Rosemary Balsamic Roast Chicken. Throw a Harvest Salad and some Gluten-Free Cornbread in there, and you’ve got yourself one cozy fall meal!
- Weeknight meal. Since it’s so fast, you can easily whip it up to serve with Prosciutto-Wrapped Chicken Tenders and Sauteed Broccolini.
More Butternut Squash Recipes
Butternut squash is one of my favorite fall ingredients, and I get a kick out of challenging myself to find new ways to use it. Here are a few faves:
Brown Butter Mashed Butternut Squash
This creamy mashed butternut squash is the ultimate fall side. Blending the squash's natural sweetness with rich browned butter and sage, it's an easy 5-ingredient recipe you've got to try!
Servings: 8 servings
Ingredients
- 1 butternut squash , peeled and cut into 1-inch chunks (about 8 cups)
- 2 Tablespoons unsalted butter
- 1 Tablespoon chopped fresh sage plus additional for garnish, if desired
- 2 teaspoons kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
Instructions
- Add about 1-inch of water to a pot and add a steamer basket. Cover and bring the water to a simmer. Peel 1 butternut squash, remove the seeds, and cut it into 1-inch chunks.
- Place the butternut squash cubes in the steamer basket and steam until tender, about 15 minutes.
- While the squash is cooking, heat a pan over medium-low heat. Add 2 Tablespoons unsalted butter, let it melt, and start to foam. Stir frequently until the butter becomes golden in color and some brown bits start to collect at the bottom, then remove from the heat. Be careful not to burn the butter.
- Add 1 Tablespoon chopped fresh sage to the browned butter. The butter will foam slightly when you do this. Set aside.
- Add the cooked butternut squash to a blender or food processor, then add the sage-butter mixture, 2 teaspoons kosher salt, and 1/4 teaspoon freshly ground black pepper. Start by pulsing the blended or food processor, then puree until smooth
- If the puree is a bit to liquidy, return to a pan and cook off some of the liquid.
- Adjust the seasoning with salt and pepper, to taste, garnish with more sage, if desired, and serve.
Nutrition Facts
Brown Butter Mashed Butternut Squash
Amount Per Serving
Calories 68
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 586mg24%
Potassium 334mg10%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 10068IU201%
Vitamin C 20mg24%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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Your commentluv doesn’t appear to be working, so here’s my latest brown butter recipe, if you’re still interested in pinning it to your board: http://www.shardsoflavender.com/2014/09/brown-butter-cashew-butterscotch-blondies/
Ran across this older recipe of yours on Healthy Aperture and pinned it for the upcoming fall season! I love using brown butter in both baked goods and more savory dishes… The fresh sage in this sounds delightful!
You are reminding me I have to make this again!
I adore this recipe, Brianne! All the satisfaction of a creamy, luscious, indulgent dish and none of the guilt (even if I eat the entire thing in one sitting…that won’t be frowned upon, right?). I love butternut squash. I’ve really got to cook with it more this year.
Yes, that is what I love about the browned butter. Such a relatively small amount considering the amount that this recipe makes, but it still makes it super-special.
You had me at browned butter – LOVE! Plus, winter squash…perfection!
I know! Two great tastes, even better together!