18 Creamy Mashed Butternut Squash Recipes Perfect for Fall

There’s nothing quite like the velvety comfort of mashed butternut squash when autumn rolls in—warm, creamy, and packed with cozy flavor. Whether you’re whipping up a quick weeknight side or prepping for a festive feast, these 18 irresistible recipes will turn your squash into pure, seasonal bliss. Ready to dig in? Let’s get mashing!

Garlic Herb Mashed Butternut Squash

This creamy, savory mash swaps out potatoes for butternut squash, delivering a sweet-nutty base with a garlicky, herby punch—think fluffy clouds of fall comfort.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup whole milk or heavy cream
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup (optional)

Instructions:

1. Place the cubed squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until fork-tender. Drain well.
2. In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
3. Return the drained squash to the pot. Add the milk, thyme, rosemary, salt, pepper, and maple syrup (if using). Mash with a potato masher or blend with an immersion blender until smooth and creamy.
4. Taste and adjust seasoning, adding more salt or herbs if needed. Serve warm.

The maple syrup (if used) subtly enhances the squash’s natural sweetness without overpowering the savory herbs—a tiny tweak with big flavor payoff.

Tip: For extra richness, swap the milk for sour cream or goat cheese when mashing.

Maple Brown Sugar Mashed Butternut Squash

This velvety-smooth mash is the perfect balance of sweet and savory, with a cozy maple-kissed finish that’ll have everyone asking for seconds.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 3 tbsp unsalted butter
• 2 tbsp pure maple syrup
• 1 tbsp packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup whole milk or heavy cream

Instructions:

1. Place the cubed butternut squash in a large pot and cover with water. Bring to a boil, then reduce heat to simmer for 15–20 minutes until fork-tender. Drain well.
2. Return the squash to the pot over low heat. Add 3 tbsp unsalted butter, 2 tbsp maple syrup, 1 tbsp brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Mash with a potato masher or fork until mostly smooth.
3. Stir in 1/4 cup milk or cream until the mixture is creamy but still slightly rustic. Taste and adjust sweetness if desired.

The caramel-like depth from the brown sugar and maple makes this mash taste like dessert—but it’s secretly veggie-packed!

Tip: For extra richness, swap the butter for browned butter and sprinkle with toasted pecans.

Coconut Milk Mashed Butternut Squash

This creamy, lightly spiced mash is a dreamy twist on classic butternut squash—rich coconut milk adds a subtle sweetness that pairs perfectly with warm spices.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1/2 cup full-fat coconut milk
• 2 tbsp unsalted butter
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• Pinch of black pepper

Instructions:

1. Place the cubed butternut squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until fork-tender. Drain well.
2. Return the squash to the pot over low heat. Add the coconut milk, butter, maple syrup, cinnamon, nutmeg, salt, and black pepper. Mash with a potato masher or fork until smooth and creamy, about 2–3 minutes.
3. Taste and adjust seasoning if needed. Serve warm.

The coconut milk gives this mash a velvety texture, while the maple and spices make it taste like dessert—but it’s totally savory! Perfect for spooning over roasted meats or enjoying as a cozy side.

Tip: For extra richness, swap the butter for coconut oil and garnish with toasted coconut flakes.

Roasted Garlic and Parmesan Mashed Butternut Squash

This creamy, savory-sweet mash is a game-changer—roasted garlic and nutty Parmesan take butternut squash to cozy new heights.

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 6 cloves garlic, unpeeled
• 2 tbsp olive oil, divided
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/3 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup whole milk or heavy cream

Instructions:

1. Roast the squash and garlic: Preheat oven to 400°F. Toss butternut squash and unpeeled garlic cloves with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 30–35 minutes, stirring once, until squash is fork-tender.
2. Squeeze the garlic: Let garlic cool slightly, then squeeze the soft cloves from their skins into a large bowl. Discard skins.
3. Mash it up: Add roasted squash, Parmesan cheese, butter, and milk to the bowl with garlic. Mash with a potato masher or fork until creamy but slightly textured. Season with additional salt if needed.

The roasted garlic melts into the squash, adding depth without overpowering, while the Parmesan gives it a rich, umami kick. Tip: For extra silkiness, blend with an immersion blender—just don’t overdo it, or the texture turns gluey.

Spicy Chili Mashed Butternut Squash

This creamy, smoky-sweet mash gets a fiery kick from chili powder and cayenne—perfect for cozy nights when you want a little heat.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1 tbsp honey

Instructions:

1. Place the cubed butternut squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until fork-tender. Drain well.
2. Return the squash to the pot over low heat. Add 2 tbsp unsalted butter, 1/4 cup heavy cream, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1 tbsp honey. Mash with a potato masher or fork until smooth and creamy.
3. Taste and adjust seasoning if needed. Serve warm with an extra sprinkle of smoked paprika on top.

The honey tames the heat just enough, while the smoked paprika adds a campfire-depth that’ll have everyone asking for seconds.

Tip: For extra smokiness, swap the butter for browned butter—just melt it in a skillet until nutty and golden before adding.

Cinnamon Vanilla Mashed Butternut Squash

This silky-smooth mash is like dessert meets dinner—sweet, spiced, and utterly comforting without being overly rich.

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Place the cubed butternut squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until fork-tender. Drain well.
2. Return the squash to the pot over low heat. Add 3 tbsp unsalted butter, 1/4 cup heavy cream, 2 tbsp maple syrup, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt. Mash with a potato masher or blend with an immersion blender until smooth and creamy.
3. Taste and adjust sweetness or spice if needed, then serve warm.

The vanilla and cinnamon amplify the squash’s natural sweetness, while the cream adds just enough indulgence to make it feel special. Tip: For extra depth, brown the butter before mixing it in—it adds a nutty richness that’s irresistible.

Bacon and Chive Mashed Butternut Squash

This creamy, savory mash swaps potatoes for butternut squash, with crispy bacon and fresh chives adding a smoky, herby punch.

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 4 slices thick-cut bacon, chopped
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp fresh chives, finely chopped

Instructions:

1. In a large pot, cover squash with water and bring to a boil. Reduce heat to medium and simmer for 15–20 minutes until fork-tender. Drain well.
2. While squash cooks, fry bacon in a skillet over medium heat for 5–6 minutes until crisp. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat.
3. Return the pot to low heat. Add drained squash, butter, heavy cream, reserved bacon fat, garlic powder, salt, and pepper. Mash until smooth.
4. Stir in half the bacon and 1 tbsp chives. Top with remaining bacon and chives before serving.

The smoky bacon fat and cream create a luxuriously rich texture, while the chives brighten every bite. Tip: For extra depth, roast the squash cubes at 400°F for 25 minutes instead of boiling—just add 2 tbsp extra cream to keep it creamy.

Rosemary and Thyme Mashed Butternut Squash

This cozy, herb-infused mash is like autumn in a bowl—silky, fragrant, and just rich enough to feel indulgent.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Place the cubed squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until fork-tender. Drain well.
2. Return the squash to the pot over low heat. Add 3 tbsp butter, 1/4 cup heavy cream, 1 tbsp rosemary, 1 tsp thyme, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or fork until smooth but slightly textured.
3. Taste and adjust seasoning if needed. Serve warm.

The fresh herbs and garlic powder create a savory depth that balances the squash’s natural sweetness—no sugar required!

Tip: For extra richness, swap the heavy cream with full-fat coconut milk.

Curry Spiced Mashed Butternut Squash

This velvety mash gets a cozy upgrade with warm curry spices and a touch of maple sweetness—perfect for spooning over roasted meats or scooping up with flatbread.

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 2 tbsp pure maple syrup
• 1 1/2 tsp curry powder
• 1/2 tsp ground cinnamon
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Place the cubed butternut squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until fork-tender. Drain well.
2. Return the squash to the pot and mash with 2 tbsp unsalted butter, 1/4 cup heavy cream, and 2 tbsp maple syrup until smooth (or leave slightly chunky if preferred).
3. Stir in 1 1/2 tsp curry powder, 1/2 tsp cinnamon, 3/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning if needed.

The curry powder adds just enough depth to balance the squash’s natural sweetness, while the cream ensures it’s luxuriously smooth. Tip: For extra richness, swap the butter for browned butter and garnish with toasted pepitas.

Brown Butter Sage Mashed Butternut Squash

This velvety mash gets a nutty depth from browned butter and a cozy herbal note from fresh sage—perfect for elevating your weeknight sides.

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 4 tbsp unsalted butter
• 8 fresh sage leaves, thinly sliced
• 1/3 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Pinch of ground nutmeg

Instructions:

1. Place the butternut squash in a large pot and cover with water. Bring to a boil, then reduce heat to simmer for 15–20 minutes until fork-tender. Drain well.
2. Meanwhile, melt the butter in a small skillet over medium heat. Cook for 3–4 minutes, swirling occasionally, until golden-brown and nutty-smelling. Add the sage and cook for 30 seconds until crisp. Remove from heat.
3. Return the drained squash to the pot. Mash with the heavy cream, salt, pepper, and nutmeg until smooth. Stir in the brown butter and sage mixture.

The browned butter adds a toasty richness that makes this mash taste indulgent without being heavy—ideal for pairing with roasted meats or holiday feasts.

Tip: For extra texture, reserve a few crispy sage leaves to garnish before serving.

Honey Glazed Mashed Butternut Squash

Silky smooth with a touch of caramelized sweetness, this mashed butternut squash is the ultimate cozy side dish.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• Pinch of nutmeg

Instructions:

1. Place the cubed butternut squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes until fork-tender. Drain well.
2. Return the squash to the pot. Add the butter, honey, heavy cream, salt, cinnamon, and nutmeg. Mash with a potato masher or blend with an immersion blender until smooth and creamy.
3. Transfer to a serving bowl and drizzle with an extra teaspoon of honey for a glossy finish.

The honey glaze caramelizes slightly as it mixes with the warm squash, creating a delicate balance of earthy and sweet flavors. Perfect for spooning over roasted meats or enjoying as-is!

Tip: For extra depth, brown the butter before adding it to the squash—it adds a nutty richness that pairs beautifully with the honey.

Chipotle Lime Mashed Butternut Squash

This smoky, tangy twist on classic mashed squash brings a little heat and brightness to your table—perfect for spicing up weeknight dinners.

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 tbsp fresh lime juice
• 1 tsp chipotle powder
• 1/2 tsp ground cumin
• 1 tsp honey
• 3/4 tsp kosher salt

Instructions:

1. Place the cubed butternut squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes until fork-tender. Drain well.
2. Return the squash to the pot and mash with 3 tbsp unsalted butter, 1/4 cup heavy cream, and 1 tbsp lime juice until smooth (or leave slightly chunky for texture).
3. Stir in 1 tsp chipotle powder, 1/2 tsp cumin, 1 tsp honey, and 3/4 tsp salt. Taste and adjust seasoning if needed.

The smoky chipotle and zesty lime balance the squash’s natural sweetness, while the honey rounds out the heat—no one will guess it’s this easy!

Tip: For extra depth, roast the squash cubes at 400°F for 25 minutes instead of boiling.

Pumpkin Spice Mashed Butternut Squash

This velvety-smooth mash brings all the cozy flavors of pumpkin spice to sweet, nutty butternut squash—no pumpkin required!

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 3 tbsp unsalted butter
• 1/4 cup heavy cream or whole milk
• 2 tbsp pure maple syrup
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Place the cubed butternut squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until fork-tender. Drain well.
2. Return the squash to the pot over low heat. Add 3 tbsp unsalted butter, 1/4 cup heavy cream, 2 tbsp maple syrup, 1 tsp pumpkin pie spice, 1/2 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or blend with an immersion blender until smooth and creamy.
3. Taste and adjust seasoning if needed, then serve warm.

The maple syrup caramelizes slightly as it mingles with the warm spices, giving this mash a subtly decadent depth—like autumn in a bowl.

Tip: For extra richness, swap the butter for browned butter and garnish with toasted pecans.

Orange Zest and Ginger Mashed Butternut Squash

This Orange Zest and Ginger Mashed Butternut Squash is a bright, cozy twist on a classic side—perfect for adding a little zing to your holiday table or weeknight dinner.

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 tbsp fresh orange zest
• 1 tsp freshly grated ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup

1. Place the cubed butternut squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain well.
2. Return the squash to the pot and add 3 tbsp unsalted butter, 1/4 cup heavy cream, 1 tbsp orange zest, 1 tsp ginger, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp maple syrup. Mash with a potato masher or blend with an immersion blender until smooth and creamy.
3. Taste and adjust seasoning if needed, then serve warm.

The fresh orange zest and ginger give this mash a lively, aromatic kick that balances the squash’s natural sweetness beautifully. It’s a small upgrade that makes a big difference!

Tip: For extra depth, toast the butter in a skillet until lightly browned before adding it to the squash.

Caramelized Onion Mashed Butternut Squash

Silky butternut squash meets sweet, slow-cooked onions in this mash that’s equal parts cozy and elegant—perfect for dressing up a weeknight dinner.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1/2 tsp salt, divided
• 1 tbsp brown sugar
• 2 tbsp unsalted butter
• 1/4 cup whole milk or heavy cream
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions:

1. Roast the squash: Toss butternut squash with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast at 400°F for 25–30 minutes until fork-tender.
2. Caramelize the onions: While squash roasts, heat remaining 1 tbsp olive oil in a skillet over medium-low. Add onion and cook for 15 minutes, stirring occasionally. Stir in brown sugar and remaining 1/4 tsp salt; cook 5 more minutes until deeply golden.
3. Mash it all together: Transfer roasted squash to a bowl. Add butter, milk, pepper, and nutmeg; mash until smooth. Fold in caramelized onions, leaving a few strands for garnish.

The caramelized onions add a subtle sweetness that balances the earthy squash, while nutmeg ties it all together with a whisper of warmth. Serve this alongside roasted chicken or pile it onto a holiday plate—it’s that versatile.

Tip: For extra richness, swap the butter for browned butter and garnish with crispy sage.

Truffle Oil Mashed Butternut Squash

Silky smooth butternut squash gets a luxurious upgrade with earthy truffle oil and a hint of garlic—perfect for elevating weeknight dinners or impressing holiday guests.

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 3 tbsp unsalted butter
• 2 tbsp heavy cream
• 1 tbsp white truffle oil
• 1 tsp minced garlic
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. Place the cubed butternut squash in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain well.
2. Return the squash to the pot and add 3 tbsp unsalted butter, 2 tbsp heavy cream, 1 tsp minced garlic, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mash with a potato masher or blend with an immersion blender until smooth.
3. Drizzle in 1 tbsp white truffle oil and gently fold to combine. Taste and adjust seasoning if needed.

The truffle oil adds a subtle depth that makes this mash feel restaurant-worthy, while the squash keeps it light enough for seconds. Tip: For extra richness, swap the heavy cream with mascarpone cheese.

Smoked Paprika Mashed Butternut Squash

Roasted butternut squash gets a cozy, smoky twist with a dash of paprika and a touch of maple syrup for balance—perfect for spooning onto plates alongside weeknight dinners.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup whole milk or heavy cream

Instructions:

1. Roast the squash: Preheat oven to 400°F. Toss the cubed squash with 1 tbsp olive oil, 1 tbsp maple syrup, smoked paprika, garlic powder, salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 30 minutes, flipping halfway, until fork-tender and caramelized at the edges.
2. Mash: Transfer the roasted squash to a bowl. Add the remaining 1 tbsp olive oil, 1 tbsp maple syrup, butter, and milk. Mash with a potato masher or fork until smooth but slightly textured (or blend for ultra-creamy results).
3. Adjust & serve: Taste and add a pinch more salt or smoked paprika if needed. Serve warm.

The smoked paprika adds a subtle campfire warmth that plays so nicely with the squash’s natural sweetness—no one will guess how simple it is!

Tip: For extra richness, swap the milk for a splash of coconut milk or stir in a spoonful of cream cheese.

Apple Cider Mashed Butternut Squash

This silky-smooth mash gets a cozy upgrade with sweet-tart apple cider and a hint of warming spices—perfect for spooning over roast chicken or piling onto your holiday plate.

Ingredients

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 3/4 cup apple cider
• 3 tbsp unsalted butter
• 2 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. In a large pot, combine cubed butternut squash and apple cider. Bring to a simmer over medium heat, cover, and cook for 15–20 minutes until squash is fork-tender.
2. Drain any excess liquid (reserve 1/4 cup). Return squash to the pot and mash with a potato masher or fork until mostly smooth.
3. Add butter, maple syrup, cinnamon, nutmeg, salt, and pepper. Stir over low heat until butter melts and everything is well blended, adding reserved cider as needed for creaminess.
4. Taste and adjust seasoning, then serve warm.

The cider adds a subtle fruity brightness that balances the squash’s natural sweetness—no one will guess how simple it is!

Tip: For extra richness, swap the butter for browned butter and garnish with toasted pecans.

Conclusion

With 18 luscious mashed butternut squash recipes, this roundup is your go-to guide for cozy fall meals. Whether you crave classic comfort or bold twists, there’s a dish here to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the fall flavor love by pinning it for later—happy cooking!