Mashed Butternut Squash with Herbs is a cozy and colorful side dish that brings together the natural sweetness of roasted butternut squash and the fresh, bright flavors of herbs like thyme or parsley. This mash is creamy and smooth, but still has a bit of texture from the squash, making it a wonderful twist on classic mashed potatoes.
I love making this dish when I want something a little different but still comforting. Adding herbs is my favorite part because they lift the sweetness of the squash and make the whole thing taste fresh and lively. Sometimes I add a little garlic or a splash of olive oil to make it extra flavorful. It’s simple but feels special every time.
Mashed Butternut Squash with Herbs goes great with roasted chicken or grilled pork, and it brightens up any dinner plate with its golden color. I often serve it during the cooler months, but honestly, it’s so good that I think it could work any time of year. If you’re looking for a side dish that’s easy to make and always gets compliments, this one’s a winner in my book.
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient. Its natural sweetness and creamy texture make the mash special. If you can’t find butternut squash, try using acorn or kabocha squash—they add a similar flavor and texture.
Butter or Olive Oil: Butter adds richness and helps carry the herb flavors. For a vegan version, olive oil works wonderfully and keeps the dish light. You can also use a dairy-free butter alternative.
Fresh Herbs: Rosemary and thyme offer a warm, earthy flavor that complements the sweetness of the squash. If you don’t have fresh herbs, dried versions can be used—just use less and add them while cooking to release their aroma.
Garlic: Optional but recommended for extra flavor. Roasted garlic can also be used if you prefer a milder, sweeter taste.
How Do You Get the Best Roasted Flavor in Your Butternut Squash?
Roasting the squash brings out its natural sweetness and adds a slight caramelized flavor—this step is key for a rich mash. Here’s how:
- Cut the squash into even cubes to ensure they cook evenly.
- Spread them out in a single layer, so they roast instead of steam.
- Optional: Toss cubes lightly with olive oil which promotes browning.
- Roast at a high temperature (around 400°F/200°C) for 25-30 minutes.
- Turn the cubes halfway to get even color on all sides.
I find that patience here pays off. The browning makes the mash taste deeper and less flat. Avoid boiling the squash if you want that roasted depth in the final dish.
Equipment You’ll Need
- Baking sheet – I like using this because it spreads out the squash cubes evenly for roasting.
- Mixing bowl – perfect for combining the mashed squash with herbs and butter once done.
- Potato masher or fork – makes it easy to mash the roasted squash to your preferred texture.
- Small skillet or saucepan – for melting butter and sautéing the herbs and garlic.
Flavor Variations & Add-Ins
- Stir in a handful of crumbled feta or goat cheese for tangy creaminess.
- Add a drizzle of maple syrup or honey to boost the natural sweetness.
- Mix in roasted carrots or sweet potatoes for extra color and flavor.
- Sprinkle with chopped chives or basil instead of parsley for a different fresh taste.
Mashed Butternut Squash with Herbs
Ingredients You’ll Need:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 2 tablespoons butter (or olive oil for a vegan option)
- 2-3 cloves garlic, minced (optional)
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: pinch of red pepper flakes or cracked peppercorns for garnish
Time Needed:
This recipe takes about 40 minutes total. You’ll spend roughly 10 minutes prepping the squash and herbs, 25-30 minutes roasting the squash, and 5 minutes mashing and combining everything. It’s quick and easy with most time taken by roasting.
Step-by-Step Instructions:
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Spread the cubed squash out on a baking sheet in a single layer. Drizzle a little olive oil over them if you like for better caramelization. Roast for 25-30 minutes, turning once halfway, until the squash is tender and lightly browned.
2. Prepare the Herb Butter
While the squash roasts, melt the butter in a small pan over medium heat. Add the minced garlic, chopped rosemary, and thyme. Sauté for 1-2 minutes until fragrant, then remove from heat and set aside.
3. Mash and Combine
Once the squash is tender, transfer it to a large bowl while still warm. Use a potato masher or fork to mash it to your desired texture—smooth or a bit chunky. Stir in the herb butter mixture until well combined. Season with salt and freshly ground black pepper to taste.
4. Serve and Garnish
Transfer the mashed squash to a serving dish. Garnish with fresh parsley and, if you like, a sprinkle of red pepper flakes or cracked peppercorns for a little extra flavor and a pop of color. Serve warm alongside your favorite main dish.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can use frozen butternut squash! Just thaw it completely and drain any excess water before roasting or mashing to avoid a watery texture.
How Should I Store Leftovers?
Store leftover mashed butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil if it seems dry.
Can I Make This Recipe Dairy-Free?
Absolutely! Simply substitute the butter with olive oil or a plant-based butter alternative to keep it vegan and dairy-free without sacrificing flavor.
What Other Herbs Work Well in This Dish?
If you don’t have rosemary or thyme, fresh sage, parsley, or chives also pair beautifully with butternut squash and add their own unique touch.