Creamy, dreamy deliciousness, this mashed butternut squash and sweet potato recipe is easy to prepare, feeds a crowd and is so incredibly tasty! These squash mashed potatoes are sure to be a fall favourite!
With fall just around the corner, that means all kinds of comfort food and special meals, especially those involving winter squash.
I don’t know about you, but often times I’m more excited about the side dishes than I am about the main dish.
I just love this combo! And if you do too, you’ll likely enjoy this butternut squash sweet potato soup.
Fun fact…even though butternut squash is savoury (and most often used in those type of dishes), it’s technically considered a fruit, not a vegetable? Neat huh?
Despite the technicalities, with the addition of sweet potato, this mashed squash recipe is what I would consider a super delicious veggie side that’s sure to disappear fast!
Why We Love this Recipe
- Not including salt, pepper and optional garnish, this veggie side dish is made with only 5 ingredients!
- It requires very little hands-on time. Most of the work is done by the oven.
- Naturally gluten free
- Vegetarian, but can easily be made vegan with vegan butter
- It feeds a crowd, so great for big dinners
- Can be made ahead of time and reheated in the oven
- Of course, it taste delicious!
How to Make This Mashed Butternut Squash Sweet Potato Recipe
Full details are in the recipe card below, but here are the basics:
Prepare and Roast
- Carefully cut your butternut squash in half length-wise, scoop out those seeds, drizzle with olive oil and a sprinkle of salt and pepper.
- Scrub clean the sweet potatoes and prick a bunch of times with a knife.
- Turn butternut squash cut side down on a prepared baking sheet and place sweet potatoes alongside. Roast.
- When butternut squash and sweet potato are tender, carefully remove from the oven.
- Once butternut squash and sweet potato are cool enough to handle, scoop out flesh and put into a large bowl.
- Give everything a little mash.
- Add seasoned melted butter.
- Mash again. Then, just serve and enjoy these easy peasy butternut squash mashed potatoes!
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If you’re trying to keep things low carb, you can use all butternut squash instead of the combo.
Want a super smooth consistency? Whip the mixture with a hand mixer or use a food processor.
To keep things vegan, opt for vegan butter instead of regular.
I garnished with chives and crispy sage leaves. Saveur has a simple recipe for fried sage leaves. Alternatively, you can used chopped green onion or parsley instead. Garnish is totally optional, of course.
More Vegetable Sides You May Enjoy
- Whipped Sweet Potatoes – Always a favourite and sure to disappear fast.
- Mashed Turnip – With brown butter and roasted garlic, this mashed turnip recipe is super tasty.
- Mashed Parsnip – A delicious alternative to potatoes! Topped with crushed pistachios, it makes for a delicious root veggie side.
- Cheesy Scalloped Potatoes – Thinly slice potatoes, cream and cheese…what’s not to love?
- Mashed Celeriac Puree – Something a little different, this mashed celeriac (or celery root) puree is creamy and delicious!
Hope you love this mashed butternut squash sweet potato recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this butternut squash sweet potato mash? That’s awesome! Love it if you left a comment below. Many thanks!
Mashed Butternut Squash and Sweet Potato
- 3 pounds butternut squash
- 2 pounds sweet potatoes
- 1/2 tablespoon olive oil
- 1 teaspoon salt (plus a pinch for roasting butternut squash)
- 1/2 teaspoon black pepper (plus a pinch for roasting butternut squash
- 1/2 cup unsalted butter , melted
- 1/2 to 1 teaspoon pumpkin spice (depending on how pronounced you want the pumpkin spice flavour to be)
Suggestion Optional Garnish
- chopped chives (to taste, optional)
- crispy sage leaves (to taste, optional)
- Preheat oven to 400 degrees Fahrenheit.
- Carefully cut butternut squash in half, length-wise. Scoop out seeds. You can discard or reserve them for another use.
- Clean and prick sweet potatoes with a knife a bunch of times in preparation for baking.
- Line a baking sheet with parchment paper. Drizzle olive oil over each half of the butternut squash and sprinkle with a pinch each of salt and pepper. Place cut side down on prepared baking sheet, alongside sweet potatoes.
- Cook for 45 minutes to 1 hour or so or until both butternut squash and sweet potatoes are tender all the way through when pierced with a knife. Note: If the butternut squash, for example, is cooked before the sweet potatoes, you can remove and continue cooking the sweet potatoes.
- Once everything is cooked, carefully remove from the oven and allow to cool until you can handle it.
- Once everything is cool enough to handle, scoop out flesh from butternut squash, cut potatoes in half and scoop out flesh. Place into a large bowl. Roughly mash.
- Melt butter on the stove-top or in the microwave until just melted and warmed through. Add salt, pepper and pumpkin spice, stirring to combine.
- Pour melted butter mixture over butternut squash and sweet potato and mash again. Taste for seasoning and adjust, if necessary, to taste. Garnish, if desired. Enjoy!Note: If you want a super smooth consistency, you can blend with a food processor or hand mixer.
- If you’re trying to keep things low carb, you can use all butternut squash instead of the combo.
- Want a super smooth consistency? Whip the mixture with a hand mixer or use a food processor.
- To keep things vegan, opt for vegan butter instead of regular.
- I garnished with chives and crispy sage leaves. Alternatively, you can used chopped green onion or parsley instead. Garnish is totally optional, of course.