Whipped Butternut Squash with Garlic Butter
This post may contain affiliate links. Please read my disclosure policy.
Roasted butternut squash, whipped smooth in a food processor with seasoned garlic butter and a splash of heavy cream — this is how I treat butternut squash like the savory vegetable it actually is, not a vehicle for brown sugar and marshmallows. You taste caramelized sweetness that comes from roasting, lifted by garlic and a hit of red pepper.
I’ve never been a big fan of super-sweet treatments of winter squash and sweet potatoes. This is how I love butternut squash. The secret is in the garlic butter — not just melted and stirred in, but infused with red pepper and nutmeg until you can’t help but smell it.
Karen’s ingredient notes
- Butternut squash: You’ll need 3 pounds. To save prep time, look for peeled and diced squash in the produce section — frozen cubed butternut works too and roasts just as well. Either way, it’s also great in this creamy butternut squash pasta.
- Garlic butter: This is an infused butter — sliced garlic, red pepper, and nutmeg melted together so the fat picks up flavor before it goes anywhere near the squash. It does double duty: blended into the puree and spooned over as a garnish.
- Heavy cream: I use just a 1/4 cup for a lighter texture. To go easier on dairy, you can also use a plant-based option such as unsweetened oat milk or almond milk, but be sure they’re plain and unsweetened.
Don’t let the squash intimidate you
Once you get past the anxiety of fussing with a hard butternut squash, you’ll get better and faster at prepping and cutting it.
1. Place your squash on a cutting board. Using a large chef’s knife, slice off a thin piece from the top and bottom. Set the squash on a cutting board.
Slice off the stem end and bottom of the squash. Slice between the bulb end the long neck.
Scrape out the seeds and strings with a spoon. 4. A common question I get is whether or not to peel butternut squash. It’s up to you! I recommend a compromise — peel the squash in not-too-perfect swipes with a swivel peeler, leaving some random pieces of skin on the squash.
5. Slice into 1-inch wide planks, then turn crosswise and cut into 1-2-inch chunks. 6. Uniform pieces roast evenly — that’s what gives you a smooth puree without overworking the food processor.
How to make whipped butternut squash
- First, roast the squash: Toss the squash with olive oil and salt on a baking sheet, then bake for about 25 minutes at 400 degrees.
2. Transfer the roasted squash to a food processor with some of the garlic butter and cream. I add cream in stages to control the final texture. 3. Puree until completely smooth — soft butternut squash breaks down faster than you’d expect, so stop and check after a few pulses to avoid an over-processed gluey texture. 
4. To serve, spoon the whipped butternut into a serving bowl. Drizzle the remaining butter over and sprinkle with parsley.
If you have leftovers
- Spread it in a baking dish, top with panko or crunchy toasted breadcrumbs, and run it under the broiler.
- Stuff it into ravioli or other filled pasta.
- Stir a cup or so of broth or water into the puree and heat in a saucepan to make a quick 15-minute butternut squash soup.
Whipped Butternut Squash with Garlic Butter
Equipment
Recipe Video
Ingredients
- 1 medium butternut squash cut into 1½-2 inch cubes
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 teaspoon kosher salt
- 3 tablespoons (45 g) butter
- 1 thinly sliced garlic clove
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground nutmeg
- ¼ cup (45 ml) heavy cream
- Chopped Italian parsley, for serving
Instructions
- Preheat the oven to 400 (200C) degrees.
- Put 1 medium butternut squash cut into 1½-2 inch cubes in a large baking pan or dish. Drizzle with 3 tablespoons extra virgin olive oil and sprinkle with 1 teaspoon kosher salt. Toss together until the squash is evenly coated. Bake 25 minutes, until tender.
- While the squash is baking, melt 3 tablespoons butter in a small pan placed over low heat. Stir in 1 thinly sliced garlic clove, ½ teaspoon crushed red pepper, and ¼ teaspoon ground nutmeg. Remove from the heat and set aside.
- Transfer the squash to a food processor work bowl. Add ¼ cup heavy cream and 2 tablespoons of the melted butter mixture. Pulse 30-45 seconds or until the puree is as smooth as you like.
- Spoon the squash into a serving bowl and drizzle with the rest of the garlic butter. Sprinkle with the parsley and serve.
Karen’s Notes and Tips
- To save time, buy prepared (peeled and diced) butternut squash. You’ll need 4-5 cups. Frozen butternut squash cubes will also work in this recipe.
- No food processor? Mash the roasted squash directly in the pan with a potato masher, or use an immersion blender — texture will be slightly less smooth but still good.
- The squash can be prepared up to 3 days ahead. Reserve the 2 tablespoons of garlic butter separately. Warm the squash at 325 degrees in a covered baking dish for 15-20 minutes and top with the butter before serving.
- Whipped butternut squash can be frozen up to 3 months. Thaw overnight in the refrigerator.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
Leave a comment and star rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi, can I prepare the mash a week before and freeze it?
Yes, you can. Warm the thawed squash at 325 degrees in a covered baking dish for 15-20 minutes and top with the butter before serving.