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.

A bowl of creamy mashed butternut squash garnished with chopped herbs and pepper. A fork rests in the dish and a pat of melted butter tops it. The bowl sits on a light surface with parsley and a small dish nearby.

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.

If you’d rather roast than mash, my roasted honeynut squash with Parmesan crumbs is the same savory instinct in a smaller, crunchier format.

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.
Cubes of butternut squash in a white roasting pan, ready to be cooked for mashed butternut squash. A small dish with salt, a gold spoon, a bottle of oil, and a textured cloth are arranged nearby on a light surface.

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.

  • A butternut squash with both ends sliced off sits on a light blue cutting board next to a chef’s knife and the two removed ends.
    1. Place your squash on a cutting board. Using a large chef’s knife, slice off a thin piece from the top and bottom.
  • A butternut squash is cut in half on a light blue cutting board with a knife and two round squash ends beside it.
    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.
  • Butternut squash cut into halves and quarters on a light blue cutting board. A spoon rests inside one piece, scooping out seeds and pulp. Squash seeds and top are visible on the board.
    Scrape out the seeds and strings with a spoon.
  • A partially peeled butternut squash sits on a light blue cutting board next to a pile of peels, a vegetable peeler, and several chunks.
    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.
  • A peeled butternut squash is partially sliced and chopped on a light blue cutting board. A knife with a light handle rests beside chunks and halves of the squash.
    5. Slice into 1-inch wide planks, then turn crosswise and cut into 1-2-inch chunks.
  • A pile of cubed orange butternut squash, perfect for making mashed butternut squash, rests on a pale green cutting board with a large kitchen knife placed to the left.
    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.
  • Overhead view of a food processor filled with cooked, cubed orange squash ready to become mashed butternut squash, alongside a small pot of melted butter and seasonings on a white textured surface with fabric mats and a ceramic bowl.
    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.
  • A food processor bowl filled with bright orange mashed butternut squash with a white spatula resting inside. The bowl sits on a white surface near a textured beige cloth.
    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.
  • A bowl of creamy whipped butternut squash garnished with chopped parsley, melted butter, and black pepper, placed on a light surface beside a gray napkin and a small bowl of fresh parsley.
    4. To serve, spoon the whipped butternut into a serving bowl. Drizzle the remaining butter over and sprinkle with parsley.

If you have leftovers

A bowl of creamy mashed butternut squash garnished with chopped herbs and pepper. A fork rests in the dish and a pat of melted butter tops it. The bowl sits on a light surface with parsley and a small dish nearby.
5 from 28 ratings

Whipped Butternut Squash with Garlic Butter

Karen Tedesco
Roasted butternut squash whipped smooth in a food processor with seasoned garlic butter and a splash of heavy cream. No added sweeteners.
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Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

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

Equipment

Instructions
 

  1. Preheat the oven to 400 (200C) degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the squash into a serving bowl and drizzle with the rest of the garlic butter. Sprinkle with the parsley and serve.

Notes

  • 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

Calories: 158kcal Carbohydrates: 16g Protein: 2g Fat: 11g Sodium: 406mg Fiber: 3g Sugar: 3g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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