Butternut Squash Mash

Butternut Squash MashRecipe
Oxmoor House
The subtle blend of sage and garlic enhances this yummy alternative to mashed potatoes.


10 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 31 Minutes
Cook: 1 Hour, 24 Minutes
Other: 10 Minutes


3 large butternut squash (about 3 1/2 to 5 1/4 pounds each)
2 small garlic bulbs
1 tablespoon olive oil
2 tablespoons butter
1/2 cup half-and-half
1 tablespoon minced fresh sage
2 teaspoons salt
1 teaspoon freshly ground pepper


To make squash easier to cut, prick squash with a paring knife; microwave each squash on HIGH 4 to 5 minutes. Carefully cut squash in half lengthwise using a sharp chef's knife, discarding seeds and membranes. Line 2 large baking sheets with aluminum foil; lightly grease foil. Arrange squash halves, cut side down, on baking sheets.

Cut off pointed ends of garlic bulbs. Place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal; place on 1 baking sheet with squash.

Place 1 baking sheet on upper oven rack; 1 on lower oven rack. Bake at 350° for 1 hour, switching baking sheet positions after 35 minutes. Let cool 10 minutes.

Scoop out squash from shell, and place in a large bowl. Squeeze garlic cloves from bulbs; mash with a fork.

Melt butter in a small saucepan over medium heat. Stir in half-and-half and next 3 ingredients; bring to a simmer. Remove from heat.

Add herbed butter and mashed garlic to squash. Beat at medium speed with an electric mixer until smooth. Serve hot.

Make Ahead: Prepare squash mash. Cool, cover, and chill up to 3 days. Reheat Butternut Squash Mash loosely covered with heavy-duty plastic wrap in the microwave on HIGH 6 to 8 minutes or until heated thoroughly, stirring after 4 minutes, or bake it in a covered casserole dish at 350° until hot.