Butternut Squash Mash with Sage Brown Butter

Amber mashed butternut squash in a round white bowl with some fried sage on top.

Should You Roast or Boil Butternut Squash Before Mashing? 

Honestly, either would work, but here are some reasons that I prefer roasting my butternut squash instead boiling it. It’s much easier than peeling and chopping (I literally hate peeling and chopping butternut squash), you get a nice flavor from oven roasting, and you’re not boiling all of the nutrients out of your squash and pouring them down the drain. 

Space

Step-by-Step Instructions:

Preheat oven to 400°F/205°C/Gas Mark 6).

Cut ends off of squash (this is optional, it just makes it more stable when you stand the squash up).

Butternut squash has it's ends cut off and is standing vertically on a wood board while being cut down the center.

Cut it vertically in half and scoop out the seeds with a spoon.

Two halves of a butternut squash cut side up on a wood cutting board. One has the seeds scooped out, the other does not.

Drizzle each with olive oil and season cut side with salt and pepper.

Two halves of a butternut squash, face up on a parchment lined sheet pan, seasoned with olive oil, salt and pepper.

Place cut side down on a parchment lined sheet pan and roast for 40 minutes or until fork tender.

Make the Sage Brown Butter Sauce

Make either just enough for this recipe or make more so you can multiply this recipe or have some sage brown butter for other recipes. You can store it in the refrigerator for a few months. 

Sage Brown Butter – Full Batch: Melt one stick of unsalted butter in a small skillet on medium/low heat.

Cubes of butter melting in a small skillet.

The butter will pop and spatter until the water has evaporated (2-3 minutes).

Fresh sage leaves on a wood cutting board.

Fresh sage leaves in skillet with melted butter to make a sage brown butter.

Once the popping and spattering have stopped, add 16 fresh sage leaves, turn heat up to medium/high and stir with a rubber spatula, until milk fat bits on the bottom turn an amber color. Keep an eye on it and stir it constantly. Do not walk away! It can go from a beautiful amber nutty flavor to black and burned in no time.

Liquid amber colored sage brown butter in a round white bowl.

Sage Brown Butter – Partial Batch: (Two Tablespoons): Follow the recipe above for full batch of sage brown butter, except only use two tablespoons of unsalted butter and four sage leaves. I recommend making the full batch and store it in the refrigerator for future use since you’re spending about the same about of time.

Put it together

Scoop out the flesh with a spoon, (leaving the outer skin behind) and place squash in a bowl along with salt, pepper and 2 tablespoons of sage brown butter *see notes below.

Roasted butternut squash halves with the flesh being scooped out.

Mix with hand or stand mixer until smooth. Serve immediately or cover and keep warm. 

Amber colored butternut squash being mixed with a hand mixer in a clear bowl.

Complete meal suggestion for small holiday gathering

Lamb Chops & Pomegranate Wine Sauce and Easy & Healthy Asparagus

Two lamb chops with pomegranate wine sauce, fresh pomegranate seed, a few sprigs of asparagus and some mashed butternut squash on a round white plate.

Amber mashed butternut squash in a round white bowl with some fried sage on top. There's a nutcracker who looks like a chef in the foreground.

Butternut Squash Mash with Sage Brown Butter

Stacey Mincoff
This lovely fall squash is a nice side dish that is a bit healthier than your standard mashed potatoes and goes nicely with just about any protein. The sage brown butter adds a nice nutty flavor. 
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 183 kcal

Ingredients
 
 

  • 2 Pounds Butternut Squash about 1 large squash
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoons Sage Brown Butter see recipe notes below
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 400°F/205°C/Gas Mark 6). Cut ends off of squash (this is optional, it just makes it more stable when you stand the squash up). Cut it vertically in half and scoop out seed with a spoon. Drizzle each with olive oil and season cut side with salt and pepper. Place cut side down on a parchment lined sheet pan and roast for 40 minutes or until fork tender. Scoop out the flesh with a spoon, (leaving the outer skin behind) and place squash in a bowl along with salt, pepper and 2 tablespoons of sage brown butter *see notes below. Mix with hand or stand mixer until smooth. Serve immediately or cover and keep warm.

Notes

Notes:
Make your sage brown butter while the squash is roasting.
Sage Brown Butter – Full Batch: Melt one stick of unsalted butter in a small skillet on medium/low heat. The butter will pop and spatter until the water has evaporated (2-3 minutes). Once the popping and spattering have stopped, add 16 fresh sage leaves, turn heat up to medium/high and stir with a rubber spatula, until milk fat bits on the bottom turn an amber color. Keep an eye on it and stir it constantly. Do not walk away! It can go from a beautiful amber nutty flavor to black and burned in no time.
Sage Brown Butter – Partial Batch (Two Tablespoons): Follow the recipe above except only use two tablespoons of unsalted butter and four sage leaves. I recommend making the full batch and store it in the refrigerator for future use since you’re spending about the same about of time

Nutrition

Calories: 183kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 4gCholesterol: 15mgSodium: 10mgPotassium: 798mgFiber: 5gSugar: 5gVitamin A: 24283IUVitamin C: 48mgCalcium: 109mgIron: 2mg
Keyword Side Dish, Squash
Tried this recipe?Let us know how it was!

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