Mashed Butternut Squash Recipe (2024)

There is no need to peel or dice the squash before cooking. The classic preparation is to halve the squash and remove the seeds, then roast upside-down until a fork or knife easily pierces the skin. Scoop out, mash with butter, and serve.

Definitely too much water in recipe. I would just wet the floor of the dish, or omit it.

I steamed the squash and then followed the directions. Want to mention that I purchased a butternut squash peeler. So much easier to use then the potato peeler. Highly recommend

I followed the recipe replacing the water with cider and adding a few drops of maple syrup at the end. Next time I'd use less liquid than the called-for inch but otherwise wouldn't change a thing.

A classic simple recipe. I like butternut squash this way best, which lets the flavour of the product shine through. (I also did this one on the stovetop - not enough room next to the turkey.)

I always steam the squash cut but unpeeled. When cooked, cool enough to handle and then remove peel. I then proceed as instructed and warm just before serving. Interestingly, here in Australia we call this vegetable butterrnut pumpkin!

This is easy but there is way too much water in the recipe.

As a previous person mentioned — no need to peel butternut squash! It’s dangerous. Do it the easy way:Cut lengthwise and scoop out seeds.Place face down in a small roasting pan (not a sheet pan as there’s liquid)Cool until it’s soft. Let the liquid soak back in. Here’s the magic:Add a dash of crushed red pepper flakes, vegan or regular butter, plus a little salt and pepper. Add a touch of maple syrup. Just a hint. This is my go-to recipe learned working in a restaurant in the 1980s.

There's a microwave trick; Google "how to peel butternut squash." I haven't tried it, but it looks easy.

Easy recipe, especially if you buy pre-diced squash at the market. The recipe calls for too much water; so much so that I had to strain the squash before serving.

Use less water, very little water

This recipe called for way too much water! I ended up pouring almost a cup of water down the drain along with the butter. I get that cooking the squash with water and butter adds to the flavor when it’s all mashed together but what were they thinking?

Very easy and tasty. No need to use bare hands. A spoon will easily toss the cubes and seasonings.

Much easier to bake a butternut whole - either fully or just enough to make it easier to cut and peel. I dissolved about a tablespoon of brown sugar with a tablespoon of bourbon and then added it to the mashed squash. Baked/warmed in a shallow baking dish topped with a few pieces of butter. Yum.

Much easier to bake a butternut whole - either fully or just enough to make it easier to cut and peel. I dissolved about a tablespoon of brown sugar with a tablespoon of bourbon and then added it to the mashed squash. Baked/warmed in a shallow baking dish topped with a few pieces of butter. Yum.

I have a butternut squash baking in the oven right now, whole. Not punctured, not even pricked. 350-400 degrees for an hour. I have never had an explosion. There are also 2 large sweet potatoes in there. I plan to whip them together. This is not Tanis’ recipe, but I like to put sweet potato in because it absorbs the water from the squash and gives it more, “body.” A little garlic, salt, pepper, cinnamon, nutmeg and butter and an immersion blender. Goes next to the white mashies on TDay.

Just cook the squash, any way you want, and mash it or puree it with butter and salt and pepper. Follow this method and you will get a watery result.

Easy recipe, especially if you buy pre-diced squash at the market. The recipe calls for too much water; so much so that I had to strain the squash before serving.

I'm curious why all recipes of this sort call for seeding the squash before roasting? I make all winter squash by halving and roasting, cut side down, on a foil-lined baking sheet, then removing the seeds after roasting. They are so much less work to remove after the squash is done. Is there something I'm missing?

roasting squash like sweet potatoes releases the natural sugar in the vegetable which affects the taste and texture. Much better than steaming (IMHO).

As a previous person mentioned — no need to peel butternut squash! It’s dangerous. Do it the easy way:Cut lengthwise and scoop out seeds.Place face down in a small roasting pan (not a sheet pan as there’s liquid)Cool until it’s soft. Let the liquid soak back in. Here’s the magic:Add a dash of crushed red pepper flakes, vegan or regular butter, plus a little salt and pepper. Add a touch of maple syrup. Just a hint. This is my go-to recipe learned working in a restaurant in the 1980s.

Sometimes simplest is best, especially if you have good quality butternut. This recipe allows the natural sweetness of the squash to come through. I do agree that the suggested amount of liquid is too much; about half an inch is right. I like to use apple cider, if I have it, instead of water; orange juice would also be nice.

Wish they’d update recipe to decrease amount of water. I hadn’t read the comments before making but now I see it’s a problem

Great recipe. Prefer it to the stove top method. I feel like it retains the flavor of the squash more. Agree on too much water in the recipe. Next time I will use less.

Great method! I bought a half squash peeled and seeded. I cooked it whole, in much less water, with the seasonings, covered, for an hour. After it cooled a bit I poured off most of the remaining water and mashed it right in the pan. Delicious and so much easier than other recipes. The leftovers also reheated beautifully.