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mashed butternut squash in a bowl
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4.5 from 2 votes

Mashed Butternut Squash

Course: dairy free, sides, Thanksgiving sides, vegan
Cuisine: American
Servings: 4 servings
Calories: 129kcal
Author: Dani Spies

Ingredients

  • 1 3-pound (1.3kg) butternut squash
  • 2 tablespoons (30ml)  extra virgin olive oil , plus more for serving
  • 1 teaspoon kosher salt
  • 1/4 teaspoon Freshly ground black pepper to taste
  • 1/3 cup (80ml) non-dairy milk
  • 2 tablespoons (30g) vegan butter*
  • 1/4 teaspoon grated or ground nutmeg
  • 1/4 teaspoon crushed red chili flakes
  • 1 tablespoon chopped fresh parsley

Instructions

  • Preheat the oven to 400 degrees.
  • Prep the butternut squash: On a cutting board, slice ¼-inch off the stem and bottom with a sharp knife. Cut the squash at the point where the straight part of the neck meets the rounded bulb end. Slice both sections in half. Peel off the skin with a swivel peeler and scoop out the seeds with a spoon. Cut into 1-1/2-inch cubes.
  • Toss the squash on a large rimmed baking sheet with 2 tablespoons of the olive oil, ½ teaspoon salt and pepper. Spread in an even layer.
  • Roast 20-25 minutes, until the squash cubes are tender and lightly browned. Let cool for 5 minutes.
  • Transfer the squash to a food processor. Add the milk, vegan butter, nutmeg, chili flakes and remaining ½ teaspoon salt. Pulse a few times until the squash is the texture you prefer — we like it slightly chunky.
  • To serve, put the squash in a serving bowl. Drizzle with additional olive oil and garnish with parsley, additional nutmeg and/or chili flakes, if desired.

Notes

*If you are not vegan, you can sub in pastured butter (that's what I like to use!) and cows milk.
Mashed butternut squash can be refrigerated up to 5 days ahead. To reheat, spread into a baking dish, cover it and place in a 350-degree oven until warmed through, 15-20 minutes.

Nutrition

Serving: 0.25recipe | Calories: 129kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 642mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg