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Mashed Butternut Squash

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 170kcal



  • 3 Pounds Butternut Squash this is roughly the weight of an average sized butternut squash. If using whole.
  • 2 Tablespoons Unsalted Butter
  • 1/4 Cup Cream Cheese

Mix-Ins (For Savory):

  • 1 Teaspoon Minced Garlic
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Sage, Thyme and/or Rosemary minced

Mix-Ins (For Sweet):

  • Pinch Kosher Salt
  • 2 Tablespoons Brown Sugar packed. I use brown erythritol (low carb version!)
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg


  • Steam butternut squash (3 pounds). I do this in a large pot with 1" of water and a steamer basket (squash goes in the basket). Then cover with a lid and steam until fork tender (about 13-15 minutes). Alternatively, you can do this in the microwave or without the steamer basket in a heavy bottom pot.
  • Remove steamer basket and water from the pot.
  • Melt butter (2 tablespoons) in pot over medium-high heat.
  • FOR SAVORY: Add minced garlic (1 teaspoon) and minced herbs (1 teaspoon) to melted butter. Saute until fragrant, about 2 minutes.
  • Remove from heat, and add butternut squash and salt (1 teaspoon).
  • FOR SWEET: Add brown sugar or erythritol (2 tablespoons), cinnamon (1/2 teaspoon) and nutmeg (1/4 teaspoon).
  • Mash using a potato masher, an immersion blender, or place ingredients in a high speed blender*.
  • Taste seasoning and adjust to your taste (I always add 1 more teaspoon of salt for savory). Enjoy!


  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
  • Not sure if your blender is high speed? Check out these Blendtec Blenders, I can't live without mine!
  • Nutritional information is based off the SAVORY variation:


Calories: 170kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Cholesterol: 20mg | Fiber: 5g | Sugar: 5g | Net Carbs: 22g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com