Mashed Butternut Squash with Maple Syrup and Cinnamon (2024)

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I never used to do much with butternut squash because it seemed almost a little bit intimidating of a vegetable. I wasn’t really quite sure what to do with it, and it always seemed like it would be so difficult to peel and slice, so I would always just pass by it in the store and buy other things instead.

The local organic farm where I’ve been getting vegetables over the summer had a huge crop of butternut squash this year, though, so seeing that huge array of squash piled in baskets was too much for me to resist.

Once I tried butternut squash for the first time, I realized how incredibly delicious it tasted. The roasted and mashed butternut squash with maple syrup and cinnamon added to it was almost like having a dessert with the sweet syrup and the spice. The only part of the process that was a little bit difficult was just slicing the squash in half, but if you have a good sharp knife it isn’t so bad, and the end result is completely worth the effort!

This mashed butternut squash has a nice blend of savory and sweet flavors, and it makes a perfect side dish for holiday meals. It’s also great for any other time when you want a nice “comfort food” type of side dish.

(Update: Since first making this recipe, I’ve made it several times with other types of winter squashes, and it tastes equally good or even better with other types of squash such as Delicata, Blue Hubbard, etc. So there’s no need to limit yourself to just butternut squash if you have other varieties available that you’d like to try!)

Mashed Butternut Squash with Maple Syrup and Cinnamon Recipe:

(Scroll down for a printable recipe card version if you prefer using recipe cards.)

Ingredients:

• 1 large butternut squash (mine was about 3 1/2 lbs.)
• 4 Tbs butter
• 1/8 cup pure maple syrup (Grade Bwill give a stronger maple flavor)
• 1/2-3/4 tsp salt (I likereal salt)
• 1/4 tsp ground cinnamon

Directions:

1. Slice your squash in half, lengthwise, and scoop out the seeds.
2. Place squash on a baking sheet with the flat sides up and roast in a 350 degree oven for about an hour, or until you can easily pierce it with a fork.
3. Once the squash is roasted, let it rest until it is cool enough to touch. (It’s a lot easier to scoop out the flesh if it’s cool enough to hold with one hand while you scoop with the other.)
4. Using a spoon, scoop out all of the flesh of the squash into a saucepan. Add butter, maple syrup, and cinnamon, and stir well to combine.
5. Keep stirring until squash is smooth and creamy, using a potato masher or immersion blender if necessary to smooth out any lumps.

*Recipe makes about 5 cups, depending on size of squash.

Note:

Another thing that you can do is to roast squash ahead of time, scoop out the flesh, and then store it in freezer-safe containers or bags in the freezer to keep until you are ready to use it. I like to do this ahead of time, especially for holidays, because it is very convenient to be able to take some already roasted squash out of the freezer and just let it defrost and then mix everything together in a saucepan while the squash is heating up. This saves a lot of time (and oven space!) when you have a busy day in the kitchen prepping for a holiday meal.

Yield: About 5 cups

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 30 minutes

Total Time: 1 hour 45 minutes

See Also

The 5 Best Anti-Inflammatory Diet Foods - Beauty Bites

This mashed butternut squash recipe is sweetened with maple syrup and a dash of cinnamon for autumn flavor, and this recipe can work well for any type of winter squash.

Ingredients

• 1 large butternut squash (mine was about 3 1/2 lbs.)
• 4 Tbs butter
• 1/8 cup pure maple syrup (I likeGrade Bfor the strongest maple flavor)
• 1/2-3/4 tsp salt (I likereal salt)
• 1/4 tsp ground cinnamon

Instructions

1. Slice your squash in half, lengthwise, and scoop out the seeds.
2. Place squash on a baking sheet with the flat sides up and roast in a 350 degree oven for about an hour, or until you can easily pierce it with a fork.
3. Once the squash is roasted, let it rest until it is cool enough to touch. (It's a lot easier to scoop out the flesh if it's cool enough to hold with one hand while you scoop with the other.)
4. Using a spoon, scoop out all of the flesh of the squash into a saucepan. Add butter, maple syrup, and cinnamon, and stir well to combine.
5. Keep stirring until squash is smooth and creamy, using a potato masher or immersion blender if necessary to smooth out any lumps.

Other Butternut Squash Recipes to Try:

The Best Butternut Squash Soup by Holistic Squid

Healthy Butternut Squash Shepherd’s Pie by Primally Inspired

Butternut Squash Gratin by Oh Lardy

Curried Apple Butternut Squash Soup by The Darling Bakers

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The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease.