Creamy Mashed Butternut Squash with Crispy Sage Leaves
Roasted Butternut Squash is one of my favorite side dishes for fall and winter. Cubes of squash roast with garlic and a hint of cinnamon until tender, then get mashed with butter and cream for a silky, flavorful side. Finish with crispy sage leaves for a little crunch and an extra layer of cozy flavor. Naturally gluten-free (and dare I say even better than mashed potatoes?! 😉).
Servings: 6 -8 servings
Calories: 192kcal
Video
Equipment
Ingredients
- 1 large or 2 medium butternut squash, peeled and cut into 1-inch cubes, about 5-7 cups
- 2 Tbsp olive oil
- 1 Tbsp Kosher salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp ground cinnamon
- ¼ tsp freshly ground black pepper
- ½ cup heavy cream
- 2 Tbsp bourbon, optional
- 4 Tbsp unsalted butter
- ¼ cup Parmesan cheese, grated or thinly sliced with a vegetable peeler, plus more for garnish
- 4 Tbsp vegetable oil
- ¼ cup fresh sage leaves
Instructions
- Roast the butternut squash. Preheat oven to 425°F / 220°C. Place butternut squash cubes on a parchment lined baking sheet, then drizzle with 2 Tbsp olive oil, 1 tsp Kosher salt, 1 tsp garlic powder, 1 Tbsp onion powder, 2 tsp ground cinnamon, and ¼ tsp black pepper, then toss to combine. Roast for 30-35 minutes, or until the squash is completely tender and browned on the outside, tossing once halfway through.
- Purée the squash. Let squash cool 5 minutes, then place in the bowl of a food processor fitted with blade attachment. Pulse to break down squash, then add ½ cup heavy cream and 2 Tbsp bourbon (if using). Purée until smooth, working in batches as needed.
- Add butter and cheese. Transfer squash to a large bowl, then stir in 4 Tbsp butter and ¼ cup grated Parmesan cheese. Taste and adjust seasoning if needed.
- Fry sage leaves. In a small pan, heat vegetable oil until hot. Carefully add sage leaves (oil will splatter!) and fry about 15 seconds, just until crispy. Immediately remove and drain on a paper towel.
- Garnish, then serve! Serve butternut squash mash with crispy sage leaves and an additional sprinkling or parmesan.
Notes
- Make ahead: Butternut squash mash can be prepared up to 3 days in advance.
- To reheat: Warm in a 350°F / 175°C oven for 15–20 minutes, or reheat on the stovetop with a splash of heavy cream, chicken stock, or water to keep it creamy.
- Bourbon swap: Prefer to skip it? Substitute chicken stock, melted butter, or heavy cream instead.
Nutrition
Calories: 192kcal | Carbohydrates: 14.6g | Protein: 3.8g | Fat: 13.7g | Saturated Fat: 6.9g | Cholesterol: 31mg | Sodium: 986mg | Fiber: 2.5g | Sugar: 2.9g
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