This post may contain affiliate links. Please read our disclosure policy.
Mashed Butternut Squash with Goat Cheese and Rosemary is a quick and easy side dish that’s perfect for fall and the holiday season! The tanginess of the goat cheese and the fresh piney rosemary pair perfectly with the sweetness of the squash.
Looking for another version of mashed butternut squash? Try these cinnamon maple mashed sweet potatoes and butternut squash.
This post and photos have been updated since they were originally published on 10/26/2015.
Butternut squash is one of my favorite fall vegetables. I always look forward to roasting it and incorporating it into main dishes like my butternut squash and brussels sprouts pasta and butternut squash orzo.
This mashed butternut squash is a fabulous fall side dish made with simple ingredients and a great alternative to mashed sweet potatoes and creamy mashed potatoes. It has the perfect balance of tanginess from the goat cheese, sweetness from the squash, and a pop of fresh pine-like flavor from the rosemary.
The idea for this mashed butternut squash recipe was inspired by my twice baked butternut squash. It has many of the same flavors, but it’s simplified. If you’re looking for a new side dish to add a pop of color to your table this Thanksgiving, look no further. Not only does it taste great, but it’s cooked on the stove leaving you more room in the oven for something else.
Ingredients you’ll need
- Butternut squash – When selecting one at the grocery store make sure it’s heavy for it’s size and preferably one with a long neck. The long neck is where all the squash is, instead of a hollow hole full of seeds.
- Goat cheese – creamy, tangy, and perfect with the sweet squash. If you don’t like goat cheese, try substituting it with mascarpone, cream cheese, ricotta, or boursin.
- Milk – I used 2% cow’s milk, however for a richer consistency use whole milk, half and half, or heavy cream. You could also use unsweetened soy milk or almond milk for a dairy-free plant based option.
- Rosemary – Fresh rosemary is best for this recipe, I don’t recommend dried rosemary as it’s too potent and the flavor isn’t as fresh. The pine-like flavor pairs perfectly with the sweetness of the squash.
How to Make Mashed Butternut Squash
Cook the butternut squash – You have two options for cooking the squash. You can boil it in salted water on the stovetop until it’s soft and can easily be pierced with a fork. You can also roast it on a parchment paper lined baking sheet in the oven at 400° F. Toss it in olive oil and season it with salt and pepper, then bake for 20-25 minutes. Either way you want the squash to be soft so it mashes well.
Add in the goat cheese and rosemary – Add the milk, goat cheese and rosemary to the cooked and drained squash. Season with salt and pepper. Keep the milk handy as you may need more to get the consistency you’re looking for.
Mash the squash – Use a potato masher or immersion stick blender to mash the squash to your desired consistency. The immersion stick will give you a creamier consistency.
Optional – Swirl in additional softened goat cheese to the warm potatoes with a spoon or knife, think swirled cheesecake look. Top the potatoes with additional chopped rosemary and flaky sea salt if desired.
Pro Tips
- Buy a butternut squash with a long neck. It’s easier to cut and you get more squash out of it compared to the round base.
- When cutting the squash, cut it into similar sized chunks so that they cook evenly. I recommend 1/2 – 1 inch cubes.
- Let the goat cheese come to room temperature before adding it into the squash. Similar to cream cheese, it will mix in better and you won’t have any lumps.
- If you have an immersion stick blender use that to get the creamiest consistency.
Substitutions and Variations
- Substitute goat cheese with cream cheese, mascarpone, or ricotta.
- Use fresh thyme or sage instead of rosemary.
- Skip the cheese and swirl in a 1/4 – 1/3 cup of plain Greek yogurt. Full fat or 2% will give you a richer flavor.
- Make this a sweeter side dish by skipping the rosemary and adding 1/2 – 1 teaspoon of ground cinnamon and a tablespoon or two of maple syrup.
- Roast the butternut squash instead of boiling it. Once roasted add it to a mixing bowl and follow the rest of recipe as instructed.
Mashed Butternut Squash Recipe
Equipment
Ingredients
- 3 pounds butternut squash peeled and cut into 1 inch cubes
- 3 ounces goat cheese room temperature
- 1/3 cup milk more as needed (I use 2% or whole milk)
- 1 tablespoon fresh rosemary minced
- Salt and fresh ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Once boiling add in a big pinch of salt and the cubed butternut squash.
- Cook the butternut squash until soft, about 15-20 minutes depending how big your cubes are. Drain the water out of the pot and add in the goat cheese, milk, rosemary, salt and pepper.
- Mash with a potato masher or immersion stick blender until desired consistency is reached. Taste and add more salt and pepper if needed.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage and Freezing
The mashed butternut squash can be stored in the refrigerator for 3-4 days. You can also make it a couple days in advance to save time if you plan to serve it with Thanksgiving or Christmas Dinner.
The squash can be frozen for up to 3 months. Cool completely before putting it an airtight freezer safe container or plastic freezer bag.
More Butternut Squash Recipes
If you make this Mashed Butternut Squash, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
I want to use already cubed butternut squash – how much should I get?
You’ll want to have about 4-5 cups cubed butternut squash.
Awesome recipe! Just to check is it 3 pounds of squash before peeling or after peeling and cubing.
I’ve made it both ways, but usually I just grab a 3 pound squash at the store.