Creamy Mashed Butternut Squash

A cozy winter side dish inspired by Mom’s family table

 

During the colder months, squash was a regular part of my mom’s winter table. When fresh garden vegetables were long gone, butternut squash was dependable, affordable, and comforting. She’d roast it until tender and mash it with butter and a touch of sweetness, turning a simple winter vegetable into something warm and satisfying.

This dish is perfect for those slower, cozy meals when the weather turns cold. It pairs beautifully with roast meats or simple suppers and brings a little color and nourishment to the plate—just the kind of food that fills both the belly and the heart.

Ingredients: 

1 (3–4 lb.) butternut squash
2 Tbsp. butter, divided
Salt and pepper, to taste
1 Tbsp. honey or brown sugar
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper (optional)
1/4 cup milk or half-and-half
2 Tbsp. Parmesan cheese
2 tsp. parsley, chopped 

Directions:

Preheat the oven to 350°F.  Line a baking sheet with parchment paper for easier cleanup.

Using a sharp knife, carefully cut the squash in half lengthwise. Scoop out and discard the seeds.

Place the squash halves cut-side up on the prepared baking sheet.

Place 1 tablespoon of butter into the cavity of each squash half. Sprinkle the cut sides with salt and pepper.

Bake for 60–75 minutes, or until the squash is very tender and easily pierced with a fork. Remove from the oven and let cool slightly until safe to handle.

Scoop the flesh from the skins and place it into a mixing bowl. Discard the skins (or compost them if you garden).

Add the honey (or brown sugar), nutmeg, cayenne pepper (if using), milk, Parmesan cheese, and parsley.

Mash the squash using a potato masher for a rustic texture, or use a hand mixer on low speed for a smoother consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy. 

Notes and Helpful Tips:

Oven Temperature:  You can bake the squash at 400°F, as it helps the squash roast and caramelize a bit better than 350°F.  But we always used the lower temperature to help warm the house during the winter.

Texture: Leave the squash slightly chunky for a rustic feel, or mash until smooth for a more traditional side dish.

Sweetness: Adjust the honey or brown sugar to taste—some squash is naturally sweeter than others.

Dairy swaps: Heavy cream or canned evaporated milk can be used for extra richness.

Make-ahead: This dish reheats well and can be prepared a day ahead for holiday meals.

Serving ideas: Wonderful alongside roast chicken, pork chops, ham, or as part of a Sunday dinner spread. 

Why Butternut Squash Is So Good for You

Butternut squash is naturally:
High in vitamin A, supporting eye health and immunity
A good source of fiber, helping you feel full and satisfied
Rich in vitamin C and potassium
Naturally low in fats

It’s a wonderful winter vegetable that’s both comforting and nourishing.