Mashed Butternut Squash

by Steph Sunshine at

Yield8 servings

Prep Time25 minutes

Cook Time40 minutes

Total Time95 minutes


  • one medium butternut squash (about 3 pounds/ 1.36 kg)
  • vegan butter (such as Earth Balance) and ground cinnamon, for roasting
  • 1/4 cup plain, unsweetened almond milk (or other non-dairy milk)
  • 2 tbsp. vegan butter (such as Earth Balance)
  • 2 tbsp. maple syrup
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. salt


  1. Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with aluminum foil or parchment paper.
  2. Cut the top and bottom off your squash, then cut it in half length-wise. Use a spoon to scrape out the seeds. Rub the inner flesh of the squash with vegan butter, leaving some clumps of butter on the squash, then sprinkle with cinnamon. Place the squash halves cut-side up on the baking tray, and roast at 400 degrees for 45-50 minutes, until the squash is fork-tender. Let it cool until it can be handled, about 30 minutes.
  3. Scrape out the flesh of the butternut squash into a large mixing bowl (approximately 3 packed cups of squash). Add in the almond milk, vegan butter, maple syrup, cinnamon, nutmeg, and salt. Use a fork or a potato masher to mash the squash together with the other ingredients. The vegan butter should melt on its own if the squash is still warm, but if the squash has cooled completely, you should melt the butter before mixing it in.
  4. Transfer the mixture to a blender. Blend on a medium-high speed until the squash is creamy and fluffy.
  5. If your squash has cooled, transfer it to a medium saucepan and heat on medium-low heat, stirring constantly, until it is warm. Transfer the mixture to a large serving bowl, then garnish with sliced almonds and sage leaves, if desired. Serve immediately.

Notes & Hints

My medium-sized butternut squash produced about 3 packed cups of roasted squash (712 grams); if you have significantly more or less squash, you may wish to adjust the amounts of the other ingredients.

If you prefer a chunkier texture, you can skip the blender and just mash the squash and other ingredients.

If your blender isn't powerful enough to handle all of the squash at once, split it up and blend it in two batches.

Leftovers: Store in the refrigerator in an air-tight container for 4-5 days, or in the freezer for up to 2 months.

Reheat: If frozen, allow to defrost before heating. Warm in a medium saucepan on medium-low heat, stirring in almond milk as needed.