Mashed Butternut Squash with Goat Cheese and Rosemary

Name: Mashed Butternut Squash with Goat Cheese and Rosemary
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 pounds butternut squash (peeled and cut into cubes); 3 ounces goat cheese (room temperature); 1/3 cup milk of choice (more as needed); 1 tablespoon fresh rosemary (minced); Salt and fresh ground black pepper to taste

VG GF

By Danae

on Nov 02, 2022, Updated Aug 23, 2024

4.29 from 49 votes

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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.

Mashed Butternut Squash with Goat Cheese and Rosemary in a white serving bowl.

Why you’ll love it
Ingredients you’ll need
How to make mashed butternut squash with goat cheese and rosemary
Pro tips
Substitutions and Variations
Storage and Freezing
More butternut squash recipes you’ll love
Mashed Butternut Squash with Goat Cheese and Rosemary Recipe

Why you’ll love it

Great alternative to sweet potatoes and white potatoes – Don’t get me wrong, I love potatoes, but if you’re looking to change things up or not sure what to do with that butternut squash sitting in your pantry, this is the recipe to make!

Tangy, sweet, and savory – This mashed butternut squash has the perfect balance of tanginess from the goat cheese, sweetness from the squash, and a little savory fresh flavor from the rosemary.

Thanksgiving side dish – If you’re looking for a new side dish to add to your table this Thanksgiving, look no further. Not only does it taste great, but it adds a nice pop of color to your spread.

Ingredients for Mashed Butternut Squash with Goat Cheese and Rosemary on a sheet pan.

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.
Goat cheese – creamy, tangy, and perfect with the sweet squash.
Milk – any will work. I used 2% cow’s milk.
Rosemary – Fresh rosemary is best for this recipe. The flavor is superior and the texture as well.

How to make mashed butternut squash with goat cheese and rosemary

Cook the butternut squash – You have two options for cooking the squash. You can either boil it in salted water on the stovetop until it’s fork tender or roast it in the oven at 400° F. with salt and pepper 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 if desired.

Closeup photo of Mashed Butternut Squash with Goat Cheese and Rosemary.

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.
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 or ricotta.
Use fresh thyme 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.

Spoon scooping up some of the Mashed Butternut Squash with Goat Cheese and Rosemary.

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.

White serving bowl with Mashed Butternut Squash with Goat Cheese and Rosemary in it and a serving spoon next to the bowl.

More butternut squash recipes you’ll love

Did you make this mashed butternut squash with goat cheese and rosemary? I’d love if you’d leave a recipe rating and review below.

4.29 from 49 votes