These Butternut Squash Mashed Potatoes combine two holiday favorites – mashed potatoes and mashed butternut squash – into one sweet, savory, delicious side dish.
Looking for a healthier way to serve mashed potatoes? Look no further than this butternut squash and potato mash. Not only is it super creamy, slightly sweet, and delicious – it’s also packed with way more nutrition than traditional mashed potatoes. It’s also a nice alternative to cauliflower mash.
Although I love mashed potatoes as much as the next person, sometimes it’s fun to switch things up and provide guests with something unexpected. This butternut squash and mashed potato combo is just that. The squash adds a lovely sweetness to the dish and makes everything more interesting. Plus to make sure it’s really delicious, there is some roasted garlic as well. So good.
The other amazing thing about this dish is that it is substantially healthier and lighter than traditional mashed potatoes. To start, butternut squash only has just 63 calories per cup versus about 116 in one cup of potatoes. Additionally, it is packed with potassium, fiber, Vitamin A, Vitamin C, and many antioxidants. And for kids who refuse to eat their veggies, mashed potatoes is an excellent place to hide them. Plus since the squash is sweet, it’s usually a flavor they all love.
Also if you are on Weight Watchers, this is a great way to cut down on points. Since butternut squash is a zero point food, replacing half of the potatoes with squash cuts the points in half for most mashed potato recipes.
Recipe Ideas for Butternut Squash Mashed Potatoes
- Add herbs: This recipe works great with herbs. Consider adding some dried or fresh sage, thyme, or top everything with some freshly chopped chives,
- Double the garlic: If you love garlic, consider roasting the entire garlic bulb and adding even more garlic flavor. Remember the flavor of garlic gets more mellow when it is roasted so you can more without being worried about overwhelming the whole dish.
- Add cream cheese: If you love things super creamy, you can add some cream cheese to the dish as well. It adds flavor and if you use light cream cheese, you can still keep things lightened up.
- Leave the skin on: For more fiber and nutrition, leave the potatoes skin on. Many of the nutrients live in the skins so leaving them in the mash will boost the nutritional value.
- Try different squash: This recipe will work with all kinds of hearty winter squash. Try it with acorn squash, delicata squash, pumpkin, or kabocha squash.
- Add a crispy topping: To make this dish even more special, consider adding something crispy on top. You can add some fried onions, crispy leeks, or shallots. However, this will add calories and fat so you may want to save this for a special occasion or just use a small amount.
- A note on butter and cream: Many people like to make mashed vegetables with a ton of butter and cream. This recipe is lightened up with the use of chicken broth and roasted garlic for flavor with just a small amount of butter. If you are looking for a richer dish, you may want to use more butter and cream instead of the chicken broth. You can always serve butter on the side for those who want a little extra.
Can I boil the butternut squash? Frozen? Canned?
For the best flavor, I recommend roasting the squash since it brings out the sweetness and adds some caramelization and flavor. However, if you don’t have time to roast and boil, there are some options for shortcuts. First, you can boil the squash with the potatoes. Butternut squash takes about 15 minutes to boil so add it after the potatoes have been cooking for 5 minutes. Secondly, you could use frozen squash that has been cooked in the microwave. Lastly, you could use canned butternut squash or even pumpkin.
Can these be made in advance?
Mashed potatoes and butternut squash is a great dish to make ahead of time, especially for a holiday meal. You can make it up to 3 days in advance. To reheat them, you have a few options. These can be reheated in the oven at 350 degrees. Start by adding some extra broth (or milk) to the dish. Then cover with foil and reheat at 350 degrees until warmed through.
To reheat more quickly in the microwave, start by adding them to a microwave safe dish with a cover. Add some extra broth or milk. Then reheat at about 50% power for 5 minutes, Stir and continue heating in 1 minute intervals until heated through. Taste and add extra broth/milk if needed.