Mashed Butternut Squash fans, rejoice! This 25-minute side dish is easy and quick, requires no roasting, and is great for weeknight and holiday meals alike.

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Article Summary:

In this post we will be making mashed butternut squash. This healthy side dish is big on flavor and nutrition but low on fuss. Read on to learn how to make the recipe, recipe FAQs, substitutions, and more.

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If we go to the list of things that Chelsea-needs-at-any-fall-or-winter-holiday, this healthy mashed butternut squash makes the cut every time.

Easy to make, but big on flavor, and oh-- did I mention how nutritious it is? -- this recipe is always a smash hit. All you need is 25 minutes, a veggie peeler, strong chef knife, great pot, potato masher, and handful of vegan and processed sugar-free seasonings.

With just virgin coconut oil, maple syrup, orange zest and juice, and ground cinnamon, the flavors are pure fall while still being good for you.

But, of course, if you want to go more homestyle with this recipe, have at it! Unsalted butter and honey can work in place of the coconut oil and maple syrup for a classic butternut side dish experience.

This recipe calls upon boiling the squash, not roasting it, to give it more of a mashed sweet potato texture. It also saves BIG on time! Whereas most butternut squash roasting recipes call for at least 1 hour in the oven (before scooping, mashing or whipping the squash), this recipe only takes 25 minutes start to finish.

You can also make this recipe ahead of time. Just add the squash to the salted water and let it sit at room temperature for up to 8 hours before finishing the recipe as directed. Perfect for splitting up the workload and planning ahead for those big holiday meals!

This easy side dish recipe is...

• Fresh
• Nutty
• Sweet
• Warmly spiced

If you're looking for a satisfying yet nourishing side that epitomizes the flavors of fall and winter, this recipe is for you!

Ingredients:

• Butternut squash - peeled and cut into 1-inch cubes
• Orange juice - bottled or fresh squeezed juice (after you've zested the orange) both work great
• Orange zest
• Maple syrup
• Coconut oil - raw or virgin oil are the best for this recipe
• Ground cinnamon - I love Saigon cinnamon. It's so spicy and sweet! But other types of ground cinnamon work as well.
• Salt

Substitutions:

• Veggies - all sweet potatoes or any mixture of sweet potatoes and butternut squash works for this recipe. Just peel the veggies and cut them all the same size for the best success.
• Oil - unsalted butter can substitute for the coconut oil, no problem. It will make the recipe no-longer dairy-free or vegan, however.
• Sweetener - honey can replace the maple syrup in the recipe. Doing so will make it no longer vegan, though.

How to cook mashed butternut squash...

1. Add the butternut squash to a large pot cover with cool water. Add salt to the water and stir until combined. Cover the pot and bring to a boil over high heat.
2. Once boiling, remove the lid from the pot and cook until the squash is tender and pierces easily with a fork.
3. Drain the squash thoroughly and return to the pot. Add the remaining salt, orange zest, coconut oil, maple syrup, orange juice, and cinnamon to the squash.
4. Mash or whip the squash until it has reached the desired level of smoothness and the orange zest and other seasonings are mixed in. Season with additional salt to taste, if needed, and serve hot!

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Recipe pro-tips:

• Cut the veggies the same size - uniformly cutting the butternut squash will ensure that the veggies cook evenly and at the same speed. 1-inch cubes of squash work best for this recipe.
• Use pre-cut squash to save on time. If the pieces are too large, just roughly chop them on a cutting board until the cubes are about 1-inch cubed.
• Drain the squash well. Keep excess moisture out of the squash by draining it well in a colander after cooking. I like to let mine rest in the colander for a minute or two, or until the water has finished dripping off of it entirely.
• Boil the squash with the lid off. You can bring the squash to a boil with the lid on, but once the water is boiling you will want to remove the lid. Doing so will keep the water from excessively foaming or boiling over.
• Mash the squash to keep it chunkier, whip to make it smoother. If whipping it, I recommend using a hand mixer or a stand mixer fitted with a wire whisk attachment.
• Use in-season squash for the best flavor. Great flavored produce translates into amazing flavored meals! Squash is in season here in the United States from fall to early winter.

Recipe FAQs:

Dietary adaptations:

This recipe is naturally gluten-free, vegan, vegetarian, and dairy-free.

Though this recipe can also be made with unsalted butter and honey, doing no will make this recipe no longer vegan or dairy-free.

Serving suggestions:

This mashed squash is quick enough for almost any fall weeknight dinner, but it's also a hit at family Sunday dinner and is perfect for holiday meals like Thanksgiving or Christmas.

If serving it for a weeknight dinner, I recommend pairing it with any of the suggested combinations above (see "Recipe FAQs"). If serving it for a holiday meal, I recommend serving it with any of the following dishes:

• Roast pork tenderloin
• Blistered green beans
• Air fryer brussels sprouts
• Cranberry & edamame brown rice salad
• Apple & cranberry sauce
• Healthy mashed potatoes

Storage directions:

Tools needed to make this recipe:

• Cutting board
• Chef knife
• Measuring cups & spoons
• Microplane zester
• Potato masher, hand mixer, or stand mixer
• Silicone spatula

More healthy side dish recipes:

• Sautéed Zucchini and Yellow Squash
• Broccoli Slaw Recipe
• Garlic Smashed Air Fryer Potatoes
• Healthy Carrot Soufflé
• Healthy Corn Souffle
• Air Fryer Butternut Squash

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