Creamy Mashed Butternut Squash with Parmesan and Thyme Recipe
A creamy and flavorful mashed butternut squash recipe perfect as a comforting side dish. Roasted butternut squash is blended with warm half and half, maple syrup, melted butter, and parmesan cheese to create a smooth and velvety mash, finished with fresh thyme and seasoning for a deliciously savory and slightly sweet twist.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butternut Squash
- 2 small whole butternut squash
Mash Ingredients
- 1/4 cup half and half (warmed)
- 2 tablespoons maple syrup
- 2 tablespoons salted butter (melted)
- 1/4 cup freshly grated parmesan cheese
- Freshly snipped thyme, for garnish
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC) and line a baking pan with parchment paper to prevent sticking and make cleanup easier.
- Prepare Squash: Cut the butternut squash in half lengthwise. Use a spoon to scoop out and discard the seeds and pulp from the center.
- Bake Squash: Place the squash halves cut side down on the baking sheet. Alternatively, you may bake cut side up by spreading melted butter on the flesh and sprinkling salt and pepper before baking. Bake for 45-55 minutes until the flesh is tender when pierced with a fork or knife.
- Scoop Squash: Once baked and soft, use a spoon to scoop the flesh out of the squash shells and place it into a large mixing bowl.
- Mash and Mix: Add the warmed half and half, maple syrup, melted butter, and grated parmesan cheese to the squash. Use a potato masher or an electric hand mixer on low speed to blend everything together until the mixture is smooth and velvety.
- Garnish and Season: Taste and season with salt and pepper as needed. Garnish with freshly snipped thyme, a pat of butter, and additional parmesan cheese if desired before serving.
Notes
- You can bake the squash cut side up or down; baking cut side up with butter and seasoning imparts extra flavor, while cut side down results in a softer, steamed texture.
- Use warmed half and half to better incorporate into the squash without cooling the mixture.
- If you prefer a dairy-free version, substitute butter and half and half with plant-based alternatives.
- This mash pairs well with roasted meats, poultry, or as a vegetarian main with a salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Keywords: mashed butternut squash, roasted squash mash, creamy squash side dish, fall side dish, easy vegetable mash
