Roasted butternut squash mashed with browned butter and finished with crisp sage.
Mashed Butternut Squash with Brown Butter and Crispy Sage
Mashed butternut squash is one of the simplest ways to prepare winter squash. Instead of peeling and cubing it, the squash is roasted in halves until tender, then scooped from its skin and mashed.
You don't need a lot to make a good butternut squash mash. Just browned butter and fresh sage. The sage leaves are fried in the butter until crisp, then the butter is mixed into the warm squash and the leaves scattered over the top.
There’s no cream, maple syrup or cinnamon needed here. The squash has enough flavor and sweetness on its own, and the browned butter and sage complements it in a more savory way.
Why You'll Like This Mashed Butternut Squash Recipe
- No peeling or chopping raw squash. Roast the halves, scoop out the flesh and mash.
- No cream needed. Butternut squash doesn't need the extra liquid that potatoes do, and keeping the mash relatively dry gives it a better, firmer texture.
- A short ingredient list. Butternut squash, butter, sage, salt and black pepper are all you need.
- Easy to make ahead. The squash can be roasted and mashed a day ahead, then reheated before serving.
- Easy to make vegan. Use a plant-based butter in place of regular butter.
Why Roast the Squash?
Unlike steaming, roasting gives you a firmer mash without adding any extra liquid.
It also concentrates the flavor of the squash as it cooks, bringing out its natural sweetness.
Just cut the squash in half, rub it with a little olive oil, roast it cut-side up until tender, then scoop out the flesh and mash.
Ingredient Notes
- Butternut squash – Choose a medium squash that feels heavy for its size. You'll need about 2-3 pounds before roasting.
- Olive oil – A light coating helps the squash brown as it roasts and keeps the cut surface from drying out.
- Butter – Unsalted butter works well here, although vegan butter can be used for a dairy-free version. If using salted butter, adjust the added salt accordingly.
- Fresh sage – Whole sage leaves are fried in the butter until crisp. As they cook, they flavor the butter as it browns.
- Sea salt – Season to taste. The amount needed will depend on the squash and whether you use salted or unsalted butter.
- Freshly ground black pepper – Add it at the end for a little contrast to the sweetness of the squash and richness of the browned butter.
How to Make Mashed Butternut Squash
Roast the Squash
Preheat the oven to 400°F.
Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides lightly with olive oil and place the halves cut-side up on a parchment-lined baking sheet.
Roast until the flesh is completely tender and easily pierced with a knife, about 45–55 minutes depending on the size of the squash.
Let it cool just enough to handle, then scoop the flesh from the skin and transfer it to a bowl.
Brown the Butter and Sage
While the squash is roasting, melt the butter in a small skillet over medium heat and add the sage leaves.
The butter will foam as it cooks. Continue until the milk solids turn golden brown and the butter smells nutty and fragrant and the sage leaves are crisp.
Remove the sage leaves and set them aside. Take the browned butter off the heat.
Mash the Squash
Add the browned butter to the warm squash and mash with a potato masher or fork until you reach your preferred texture. I prefer leaving some small pieces of squash rather than making a completely smooth purée.
Season with salt and freshly ground black pepper to taste.
Transfer to a serving bowl and scatter the crispy sage leaves over the top.
A Simple Variation
For a more basic mashed butternut squash, skip the sage and brown the butter on its own, or simply mash the roasted squash with melted butter, salt and black pepper.
Make-Ahead and Storage
The squash can be roasted, scooped from its skin and mashed up to one day ahead. Store it covered in the refrigerator.
When ready to serve, gently reheat the squash in a saucepan over low heat, stirring occasionally. Add the freshly made browned butter and top with the crispy sage just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Does mashed butternut squash need cream?
No. Unlike potatoes, which are starchy and usually need lots of butter and cream, butternut squash doesn't need much added liquid. In fact, adding too much can make the mash loose and watery.
Roasting the squash instead of steaming or boiling it also helps by cooking off some of its moisture.
Can I make mashed butternut squash without spices?
Yes. Butternut squash is naturally sweet, so it doesn't need cinnamon, nutmeg or other warm spices. This recipe takes a savory approach instead, using browned butter, sage, salt and black pepper.
Can I use vegan butter?
Yes. Use a good-quality vegan butter in place of regular butter.
Vegan butters vary in their ability to brown, so don't worry if yours doesn't. Just cook it until fragrant and let the sage provide the flavor.
Can I make this ahead of time?
Yes. Roast and mash the squash up to a day ahead and refrigerate. Reheat gently in a saucepan before serving, then add the freshly made browned butter and crispy sage.
What if my mashed butternut squash is too watery?
The water content of squash can vary, and some squash will produce a looser mash than others. If yours is too loose, transfer it to a saucepan and cook over low to medium-low heat, stirring occasionally, until some of the excess moisture has evaporated and the mash has thickened.
How do I make the mash completely smooth?
A potato masher or fork will give you a more textured mash, which is how I prefer it. For a completely smooth consistency, process the cooked squash in a food processor before adding the browned butter.
Serving Suggestions
Mashed butternut squash works anytime you would serve mashed potatoes. It's a natural accompaniment to roasted vegetables, mushrooms, lentils and fall mains.
It also works well as part of a holiday meal and can be prepared ahead, then reheated just before serving.
Final Thoughts
Finished with browned butter and crisp sage, this mashed butternut squash strikes just the right balance between sweet and savory. If you’re looking for something a little different from the usual mash, give this one a try.
More Butternut Squash Recipes
Mashed Butternut Squash
This easy mashed butternut squash is roasted until tender, then mashed with brown butter and crisp sage. No cream needed.
Ingredients
- 1 medium butternut squash (about 2-3 pounds)
- 1 Tablespoon/15ml olive oil
- ¼ cup/56g unsalted butter, or vegan butter
- 8–10 fresh sage leaves
- ½ teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Using a chef’s knife, carefully cut the butternut squash in half lengthwise. Scoop out and discard the seeds.
- Rub the cut sides lightly with olive oil and place the squash halves cut-side up on a parchment-lined baking sheet. Roast for 50-60 minutes, or until the flesh is completely tender and easily pierced with a knife.
- Meanwhile, make the browned butter. Melt the butter in a small skillet over low heat and add the sage leaves. Cook until the butter foams, the milk solids turns a light golden brown, and the sage leaves are crisp, about 2-3 minutes.
- Remove the sage leaves and set aside. Remove the browned butter from the heat.
- When the squash is cool enough to handle, scoop the flesh from the skin and transfer it to a bowl. Add the browned butter and salt and mash with a potato masher or fork until you reach your preferred texture.
- Season with additional salt and freshly ground black pepper to taste.
- If the squash is too loose or watery, transfer it to a saucepan and cook over low to medium-low heat, stirring occasionally, until some of the excess moisture has evaporated and the squash has thickened.
- Transfer the mashed squash to a serving bowl and top with the crispy sage leaves. Serve warm.
Notes
Dietary: Vegetarian, Vegan and Dairy-free with vegan butter, Gluten-Free, Grain-Free, Egg-Free, Nut-Free
For a smoother mash: Purée the cooked squash in a food processor before adding the browned butter.
For a simpler version: Omit the sage and brown the butter on its own, or mash the roasted squash with melted butter, salt and black pepper.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make ahead: Roast and mash the squash up to one day ahead. Refrigerate, then reheat gently in a saucepan and finish with freshly made browned butter and crispy sage.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 57Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 2mgSodium: 279mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 0g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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