Mashed Butternut Squash with Herbs is a smooth and slightly sweet side dish that brightens up any meal. The natural sweetness of the squash pairs perfectly with fresh herbs, creating a comforting flavor that’s both simple and satisfying. It’s a great alternative to traditional mashed potatoes and brings a splash of color to your plate.
I love making this dish when I want something cozy but a little different. The herbs—usually rosemary, thyme, or parsley—add a lovely freshness that balances the richness of the squash. What’s cool is you can easily tweak the herbs depending on what you have on hand, making it a versatile recipe to play around with.
My favorite way to serve mashed butternut squash with herbs is alongside roasted chicken or grilled fish. It also pairs nicely with a hearty stew or can be enjoyed just as it is with a sprinkle of extra herbs on top. Whenever I bring this dish to a dinner, it always gets compliments for its color and comforting taste, and I find myself reaching for seconds more often than not.
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish. Choose a firm, heavy squash with smooth skin. If butternut isn’t available, sweet potato or pumpkin can work well as alternatives.
Butter: Butter adds richness and depth. For a dairy-free option, try olive oil or a plant-based margarine. I prefer butter because it melts smoothly and gives a silky texture.
Milk or Cream: This is optional but helps make the mash creamier. You can swap with coconut milk or almond milk for a dairy-free version. I usually use whole milk for a balance of creaminess without heaviness.
Fresh Herbs (Thyme & Rosemary): Fresh herbs brighten the flavors and add an earthy aroma. If you don’t have fresh herbs, dried work too but use less since they’re more concentrated.
Garlic (Optional): Adds a gentle punch of flavor. I recommend fresh minced garlic or garlic powder if you want a milder taste.
How Do You Get the Perfect Texture Without Over-Mashing?
The goal is creamy yet slightly textured mashed squash. Here’s how I approach it:
- Cook squash until tender but not falling apart — test by piercing with a fork.
- Drain well to avoid watery mash.
- Mash gently with a potato masher or fork; avoid using a food processor or blender to prevent a gluey texture.
- Mix in butter and milk gradually until you reach your desired creaminess.
- Leave some small lumps for a nice rustic feel.
This way, you keep a lovely homemade texture that feels cozy but not mushy. I always enjoy a bit of chunkiness because it makes the dish feel more substantial and flavorful.
Equipment You’ll Need
- Large pot – I use this to boil the squash until tender, making it easy to mash later.
- Electric or manual vegetable peeler – helps peel the squash smoothly before cooking.
- Sharp knife and cutting board – for chopping the squash into even pieces.
- Drain and colander – to drain the cooked squash well, avoiding watery mash.
- Potato masher or fork – to mash the cooked squash to your preferred texture.
- Measuring spoons and cups – for accurately adding herbs, butter, and milk.
- Optional: Small saucepan – to gently heat the milk or cream if needed.
Flavor Variations & Add-Ins
- Use fresh sage or basil instead of thyme and rosemary for a different herbal twist—perfect with roasted chicken.
- Mix in crumbled feta or Parmesan for a cheesy flavor that pairs well with grilled meats or fish.
- Add roasted garlic or caramelized onions for a sweet, mellow depth.
- Stir in a touch of honey or maple syrup for extra sweetness that complements the squash’s natural flavor.
Mashed Butternut Squash with Herbs
Ingredients You’ll Need:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 3 tablespoons unsalted butter
- ¼ cup milk or cream (optional for creaminess)
- 1 teaspoon fresh thyme leaves, chopped (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: pinch of garlic powder or 1 small clove garlic, minced
- Fresh parsley or additional thyme for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll spend 10 minutes prepping the squash by peeling and cubing it, around 15-20 minutes cooking it until tender, and about 5 minutes mashing and mixing in the herbs and seasonings.
Step-by-Step Instructions:
1. Cook the Butternut Squash:
Bring a large pot of salted water to a boil. Add the cubed butternut squash and cook for about 15-20 minutes, or until the squash is soft when pierced with a fork. Drain the squash well.
2. Mash the Squash:
Return the drained squash to the pot or a large bowl. Add butter, and mash it using a potato masher or fork. Aim for mostly smooth with a little bit of chunkiness for texture.
3. Add Milk and Herbs:
Stir in milk or cream if you’d like a creamier texture. Then mix in fresh thyme, rosemary, salt, pepper, and the optional garlic. Combine everything well.
4. Finish and Serve:
Taste and adjust the seasonings if needed. Transfer the mashed squash to a serving dish, sprinkle with fresh parsley or additional thyme, and serve warm. Enjoy this bright, herb-flavored side with your favorite meals!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can! Just thaw it completely and drain any excess moisture before mashing to avoid a watery texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Substitute Other Herbs?
Definitely! If you don’t have thyme or rosemary, sage, basil, or parsley make great alternatives and bring their own unique flavors.
Is It Okay to Skip the Milk or Cream?
Absolutely! The milk or cream just adds extra creaminess, but you can leave it out for a lighter mash or use a dairy alternative if you prefer.