Roasted Butternut Squash Mash with Cinnamon
Last Updated on January 20, 2022 by Betty Davies
Rich with a touch of sweetness, this butternut squash mash recipe is a delicious way to make the most out of this seasonal veggie. Cream and butter make this vegetable side dish a little indulgent, whilst cinnamon brings a warming and sweet taste that is perfect for the cooler months.
This post may contain affiliate links. Read my privacy policy here.
I don’t know about you, but I can’t help but pick up a butternut squash when I go to the store during the winter, I don’t know what it is about them but I just can’t help myself! If you are the same, and running out of recipes to try, this butternut squash mash is a delicious and versatile side.
Roasting the squash means that it is super easy to prep, and this vegetable side dish sits perfectly with all of your favorite mains. With just a hint of cinnamon, the butternut squash puree is slightly sweet and slightly savory, and it’s so easy to adjust to suit your tastes!
Be sure to try my Maple Roasted Butternut Squash and Pumpkin Mash with Cinnamon too!
Why you will love this recipe!
- Easy: Roasting the butternut squash means that you don’t have to peel it, which in my book is a BIG win!
- Simple ingredients: You only need a handful of pantry ingredients to make this mash, and you can easily substitute seasonings to suit what you have to hand.
- Make ahead: This is a great make ahead side , so it’s a great option for Thanksgiving and the holidays, and it’s freezer friendly too.
- Dietary info: This butternut squash mash is vegetarian and gluten-free. It’s a great source of fiber and is rich and nutrients, and high in vitamins A and C whilst being low in calories.
Ingredients
- Butternut squash: Pick a squash that is a solid beige color, with no marks or cuts on the skin. It should feel heavy for it’s size and the stem should be intact. Butternut squash is in season from fall throughout the winter, though is generally available all year round in grocery stores.
- Oil: Brush the cut squash with a little oil before roasting. Any high heat oil can be used, like canola, vegetable or sunflower.
- Seasonings: Salt, pepper and cinnamon
- Butter and cream: These add a nice richness to the squash and helps to give it a smoother texture. We only use a little heavy cream (35%) , though you can make it a bit healthier by using half and half instead.
How to make butternut squash mash
Be sure to scroll down for the full recipe!
- Cut the squash in half, remove the seeds and season (photo 1).
- Roast til tender (photo 2).
- Scoop out the flesh and add to the warm cream and butter and add seasonings (photo 3).
- Mash together til smooth and well combined (photo 4).
Recipe Variations
It’s so easy to make this roasted butternut squash mash your own with a few simple substitutions:
- Make it vegan: Swap the dairy milk for a plant based one like almond, oat or soy. You can omit the butter or use a dairy-free one.
- Swap the cinnamon: Try a different warming spice like nutmeg or cloves.
- Make it savory: Swap the spice for dried herbs like Italian seasoning.
- Use a different squash: This recipe will work great with other winter squashes like delicata, kabocha or acorn.
Frequently Asked Questions
If your squash is a little watery when you scoop it out after roasting, you can heat it in a pan on the stovetop, stirring occasionally to get rid of excess moisture. Do this before mashing it with the other ingredients.
If you find that your mash is watery after mixing it with the other ingredients, you can heat it on the stovetop to thicken it up. You may need to re-season it if you do it this way round.
Boiling the squash is quicker that roasting it, so it’s definitely an option if you are in a hurry, peel it, chop it into cubes and place into boiling salted water, they will take around 10 minutes to cook til tender, then just drain and mash.
There are a few reasons why I prefer to roast the butternut squash:
– You don’t need to peel it. This honestly is reason enough for me to go with the roasting method!
– Roasting helps to bring out the natural sweetness as the sugars caramelize. It’s so much more flavorful!
– You are less likely to end up with a watery mash. If you boil the squash it will absorb water, so you will have to take the time to heat it up to remove any excess.
Yes! This is a great make ahead side dish making it a great option for a big feast, or double up the recipe for meal prep.
Once made, let the butternut squash cool before transferring to an airtight contain or bag. It will keep well in the fridge for around 3 days and can be frozen for up to 4 months. Frozen squash should be thawed in the fridge before reheating. Reheat in a pan on the stovetop on a medium heat, stirring occasionally til warmed through.
Serving Suggestions
This cinnamon butternut squash mash is great to serve up alongside a Thanksgiving or Christmas dinner, but it’s also a great addition to any weeknight meal too. It’s great with beef, pork and chicken dishes and sits nicely with other veggie and potato sides. Try it with:
Recipe Notes and Tips
- Be careful when cutting the butternut squash in half. Use a large sharp chef’s knife and press down firmly. You may want to use a kitchen towel to protect your hands incase the knife slips.
- Remove the seeds before roasting. A spoon is the quickest and easiest way to do this.
- If your squash seems watery after roasting, cook it in a pot on the stovetop to dry it out before mashing together.
- If making ahead of time, let the puree cool fully before storing.
This mash recipe is a wonderful way to make the most out of your butternut squash! The cinnamon adds just the right amount of sweetness that really brings out the natural flavors of this winter veggie.
More Mash Recipes
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Roasted Butternut Squash Mash with Cinnamon
Ingredients
- 1 butternut squash
- 1 tablespoon oil (canola, vegetable, sunflower etc)
- 2 tablespoons salted butter
- 2 tablespoon heavy cream (35%)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt (plus more for seasoning)
- pinch black pepper (plus more for seasoning)
Instructions
- Pre heat the oven to 400F / 200c.
- Cut the butternut squash in half lengthways and scoop out the seeds with a spoon.
- Lay the squash on a baking sheet, brush with oil and sprinkle with a little salt and pepper.
- Roast in the hot oven til fork tender, about 45 minutes.
- Take the squash out of the oven and let cool slightly so that it's easy to handle.
- Heat the butter and cream in a pot on the stovetop. Just warm it so that the butter melts, don't boil it.
- Scoop out the flesh of the butternut squash into the cream and butter, and discard the skin.
- Add the cinnamon, salt and black pepper to the squash and mash together til smooth.
Notes
- Be careful when cutting the butternut squash in half. Use a large sharp chef’s knife and press down firmly. You may want to use a kitchen towel to protect your hands incase the knife slips.
- Remove the seeds before roasting. A spoon is the quickest and easiest way to do this.
- If your squash seems watery after roasting, cook it in a pot on the stovetop to dry it out before mashing together.
- If making ahead of time, let the puree cool fully before storing.
