If you’re on the lookout for a side dish that perfectly balances warmth and comfort with just the right touch of sweet and savory, you have to try this Sweet and Savory Mashed Butternut Squash with Maple and Garlic Recipe. It’s a celebration of fall flavors wrapped up in velvety, buttery mashed squash that sings with fragrant garlic and a kiss of pure maple syrup. This dish transforms humble butternut squash into a dreamy accompaniment that’s anything but ordinary, bringing cozy vibes and a glorious golden color to your plate every time.
Ingredients You’ll Need
These ingredients are simple but mighty, each playing a key role in creating the luscious texture and radiant flavors of this dish. From the sweet earthiness of maple syrup to the aromatic punch of garlic, every item here contributes uniquely, making the mash both creamy and deeply satisfying.
- Olive or avocado oil: A tablespoon to help roast the squash evenly and enhance its natural sweetness.
- Butternut squash (3 ½ – 4 pounds): The star of the show, providing a rich, creamy base with a beautiful golden color.
- Salt (1 ¼ teaspoons, divided): Essential for seasoning, it brings out the natural flavors and balances the sweetness.
- Butter (3 tablespoons): Adds a luscious, velvety richness and helps mellow the garlic’s sharpness.
- Garlic (1 clove, finely minced): Offers that irresistible savory depth, gently infused throughout the dish.
- Milk (2-4 tablespoons, regular or plant-based): Used to achieve the perfect creamy consistency without overpowering the squash’s flavor.
- Fresh thyme (1 teaspoon, finely chopped): Brings an earthy, herbal brightness that complements the sweet and savory notes.
- Pure maple syrup (2 tablespoons): Provides a natural sweetness that balances and elevates the garlic and butter.
- Black pepper (¼ teaspoon): Just enough to add a mild heat and spice kick that wakes up every bite.
How to Make Sweet and Savory Mashed Butternut Squash with Maple and Garlic Recipe
Step 1: Prep and Roast the Butternut Squash
Start by preheating your oven to 425 degrees to get that perfect roasting environment. Carefully cut off the ends of the squash, slice it in half lengthwise, and scoop out all the seeds. Drizzle the squash halves with your chosen oil and sprinkle half a teaspoon of salt over them. Place the squash cut side down on a parchment-lined baking sheet to roast for 40-50 minutes. The goal is to get the flesh fork-tender and soft so it mashes easily, while the roasting deepens its natural sweetness.
Step 2: Mash the Roasted Squash
Once the squash has cooled enough to handle, scoop out the tender flesh into a large bowl. Use a potato masher for a rustic texture with a bit of bite, or blend it in a food processor if you prefer it silky smooth. This step is where your personal preference really shines—whether you like your mash slightly chunky or ultra-creamy, this dish adapts beautifully.
Step 3: Infuse and Season
Melt the butter gently with the finely minced garlic, warming it just enough to mellow the garlic’s edge without burning. Pour this fragrant garlic butter into your mashed squash along with the maple syrup, thyme, remaining salt, and black pepper. Stir everything together, then add milk one tablespoon at a time until the mash reaches your perfect creamy consistency. Taste as you go—this step is where the magic of balancing sweetness with savory undertones happens.
How to Serve Sweet and Savory Mashed Butternut Squash with Maple and Garlic Recipe
Garnishes
Nothing enhances this dish quite like a sprinkle of fresh thyme or a small pat of butter melting on top right before serving. For an extra pop of color and texture, consider toasted pepitas or a drizzle of high-quality olive oil. These touches not only elevate the look but bring fresh, complementary layers to every bite.
Side Dishes
This mashed butternut squash pairs beautifully with roasted or grilled poultry, earthy pork dishes, or even as part of a vegetarian feast alongside hearty grains and vibrant greens. It’s versatile enough to complement a casual family dinner or to grace your holiday table with its warm, inviting charm.
Creative Ways to Present
For a fun twist, serve the mash in small individual ramekins topped with crispy shallots or pecan crumble for crunch. You can also pipe it onto plates using a large star tip for a beautiful presentation. A drizzle of balsamic glaze adds a tangy contrast that intrigues the palate and looks stunning on the plate.
Make Ahead and Storage
Storing Leftovers
Cool your leftover Sweet and Savory Mashed Butternut Squash with Maple and Garlic Recipe completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for 3 to 4 days, making it an excellent make-ahead option for busy weeknights or to prepare in advance for festive gatherings.
Freezing
This mash freezes wonderfully, too! Scoop it into freezer-safe containers or heavy-duty freezer bags and label with the date. It will maintain its flavor and texture for up to 3 months. Just be sure to leave some space for expansion, and thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the squash gently in a saucepan over low heat or in the microwave. Stir occasionally and add a splash of milk if it has thickened too much. The flavors tend to deepen as it stands, so if anything, you might want to freshen it with a little extra seasoning or a touch more maple syrup.
FAQs
Can I use a food processor for the mash?
Absolutely! If you like a silky smooth texture, pulsing the roasted squash in a food processor works perfectly. Just be careful not to over-process, or the mash might turn too gummy.
Is this recipe suitable for vegans?
You can easily make it vegan by swapping the butter for a plant-based alternative and using your favorite plant-based milk. The maple syrup and garlic still provide plenty of rich, soulful flavor.
Can I prepare the squash ahead of time?
Yes, you can roast the squash up to two days ahead and keep it refrigerated. When ready to serve, mash and season as directed. This helps save time and keeps the flavors fresh.
What type of milk is best to use?
Use whatever you prefer—dairy milk gives a richer finish, while almond, oat, or soy milk works great for a lighter, dairy-free option. Just add a little at a time until you get your desired creamy texture.
How can I make this dish sweeter or more savory?
Adjust the maple syrup to taste if you like it sweeter, or add more garlic and herbs for a savory punch. Black pepper also expands the depth of flavor, so tweak ingredients gradually until it suits your palate.
Final Thoughts
This Sweet and Savory Mashed Butternut Squash with Maple and Garlic Recipe is truly a heartwarming dish that feels like a hug in every spoonful. It’s perfect for cozy family dinners or special occasions, and once you try it, you’ll find so many reasons to make it your go-to side. Trust me, this golden mash is one recipe you’ll want to come back to again and again.
Print
Sweet and Savory Mashed Butternut Squash with Maple and Garlic Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and flavorful Mashed Butternut Squash recipe is a comforting side dish perfect for any meal. Roasted to bring out its natural sweetness and mashed with butter, garlic, thyme, and a touch of maple syrup, this dish balances savory and sweet perfectly. Easy to prepare and ideal for holiday dinners or weeknight meals, it yields a smooth and rich texture that pairs well with a variety of main courses.
Ingredients
Squash
- 3 ½ – 4 pounds butternut squash
- 1 tablespoon olive or avocado oil
- 1 ¼ teaspoons salt (divided)
- ¼ teaspoon black pepper
Seasoning and Add-ins
- 3 tablespoons butter
- 1 clove garlic, finely minced
- 2–4 tablespoons milk (regular or plant-based)
- 1 teaspoon thyme, finely chopped
- 2 tablespoons pure maple syrup
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to prepare for roasting the squash.
- Prepare the squash: Cut off 1-inch from both ends of the butternut squash. Carefully slice it in half lengthwise. Use a spoon to scoop out all seeds and scrape any stringy strands from the cavity.
- Roast the squash: Drizzle the cut sides of the squash halves with oil and sprinkle with ½ teaspoon of salt. Place them cut side down on a parchment-lined baking sheet. Roast in the preheated oven for 40-50 minutes, or until fork tender throughout. Let cool for about 20 minutes until safe to handle.
- Mash the squash: Scoop the roasted flesh out into a large bowl. Using a potato masher, mash the squash until no large lumps remain. For a smoother texture, pulse the squash briefly in a food processor if desired.
- Season the mash: Melt the butter in the microwave along with the minced garlic to slightly cook the garlic. Add this garlic butter to the mashed squash along with maple syrup, chopped thyme, the remaining ¾ teaspoon salt, and black pepper. Stir to combine evenly.
- Adjust consistency: Add milk one tablespoon at a time to the mixture while stirring until you achieve your preferred creamy consistency.
- Serve: Transfer to a serving dish, garnish with additional fresh thyme if desired, and enjoy your flavorful mashed butternut squash.
Notes
- Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
- For a vegan version, substitute butter with vegan butter or additional olive oil and use plant-based milk.
- Adjust the amount of maple syrup based on your desired sweetness level.
- Mashed butternut squash pairs wonderfully with roasted meats, poultry, or as a vegetarian main dish side.
- You can prepare the squash ahead of time and reheat gently before serving.
