This recipe for mashed honey butternut squash is as easy to make as it is delicious to eat! For Thanksgiving or any time you get a squash craving.
I used to have a love/hate relationship with butternut squash. As in I love the taste of it, but I was never able to get the knack of peeling and cutting up a whole butternut without swearing that I would never again try to peel and cut up a whole butternut squash.
And then supermarkets started selling already peeled and cut up butternut squash in the produce section, and my whole attitude towards butternut squash turned into total and complete love.
(For those of you who are more patient and courageous than I am, it IS totally possible to wrangle a butternut squash, and here’s how the intrepid folks at Simply Recipes do it.)
What is a butternut squash?
Butternut is one of the most common winter squashes. It is kind of like pumpkin – sweet, orange and full of good things like fiber and Vitamin A and potassium.
These days it is pretty easy to find it in most supermarkets, both in its natural state and also (hurray!) in packages of peeled and cut up chunks. That version is more expensive, but for this impatient cook it is worth every penny.
This recipe takes those good and good for you chunks of butternut, drizzles them with honey, roasts them up until they are tender, and then whirls them into butternut heaven with a little butter and cream.
How to make mashed honey butternut squash!
Preheat the oven to 400 and line a rimmed baking pan with parchment.
Spread 2 pounds of peeled and cubed butternut squash in a single layer on your baking pan and sprinkle with salt, pepper and thyme. Drizzle with honey.
Roast up that butternut until softened, 45 to 60 minutes (poke it with a paring knife and when it slides in easily, it’s done). Set it aside until cool enough to handle, about 10 minutes or so.
Working in batches, scoop some of the cooked squash into a food processor.
Puree the squash until smooth. Transfer to a serving bowl. Repeat with the remaining squash. Stir in butter and cream and serve warm/
More tips for making mashed honey butternut squash!
Pretty much any variety will work – I always have a jar of local honey around, but the supermarket kind will work just fine!
Yes! When you are ready to serve it, cover it with foil and heat it for about 15 minutes in a 350 degree oven.
If you are thinking that this sounds like a perfect Thanksgiving side dish, you and I are on the same butternut page! But it’s also wonderful whenever you want a creamy, dreamy side dish to go alongside whatever your main course is.
Oh, and you supermarket heroes who are doing the peeling and the chopping? THANK YOU!
Want to round out your meal? This recipe pairs well with...
This recipe for mashed honey butternut squash is as easy to make as it is delicious to eat! A flavorful side dish for Thanksgiving or any time you get a squash craving.
- 2 pounds of butternut squash, peeled and cut into chunks
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried thyme
- 4 tablespoons honey
- 4 tablespoons butter
- 2 tablespoons heavy cream
- Preheat the oven to 400 and line a rimmed baking pan with parchment.
- Spread the squash cubes in a single layer on your baking pan and sprinkle with salt, pepper and thyme. Drizzle with honey.
- Roast until softened, 45 to 60 minutes. Set aside until cool enough to work with, about 10 minutes.
- Working in batches, scoop some of the cooked squash into a food processor.
- Puree the squash until smooth. Transfer to a serving bowl. Repeat with the remaining squash. Stir in butter and cream and serve warm.
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Updated (and made even more delicious!) from a previously published Framed Cooks post!