Simple mashed butternut squash with butter and a hint of brown sugar is an easy, classic side dish for your Thanksgiving dinner.
Happy Thanksgiving everyone. Currently, I’m curled up watching the Macy’s Thanksgiving Day Parade and gearing up for a day of feasting at my brother’s house. This year, I made lamb meatballs for an appetizer, roasted sweet potatoes and this mashed butternut squash. Sweet potatoes and squash all from my Dreyer Farms CSA, of course.
I’m keeping this post short and sweet so I can spend the day with my girls, for whom I am very thankful. Wishing all of you the happiest of Thanksgivings. Thanks for stopping by!
Mashed butternut squash
Prep time
Cook time
Total time
Author: Erin Berdan
Recipe type: Side
Cuisine: American
Serves: 12 servings
Ingredients
- 2 large butternut squash, peeled, seeded and cut into ¾ inch cubes
- 8 tablespoons melted unsalted butter
- ¼ cup brown sugar
- 1½ tsp. Kosher salt
- ¼ tsp. black pepper
- ¼ cup heavy cream
Instructions
- Preheat oven to 400F.
- In a large bowl (or 2!) toss squash with butter, sugar, salt and pepper. Spread on 2 rimmed baking sheets.
- Roast for 25 minutes or until softened but not browned, stirring once halfway through.
- Working in batches, transfer squash and any juices to a food processor and puree until smooth. Stir in cream and season with more salt and pepper if needed.
- This can be made a couple days ahead. Just reheat before serving.
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