12 Reviews

Delicious! Thank you for sharing this recipe, it is a new favorite in our house. It was a little too sweet for my husband so next time I think I'll scale back the brown sugar. I love squash and I'm always looking for new ways to cook it. This recipe is wonderful, lots of flavor and very easy.

1 person found this helpful. Was it helpful to you? [Yes] [No]
GoBoSox October 25, 2010

I boil the cubed squash first instead of baking. Less mess. Then mash them with butter and half the sugar plus a tablespoon grated ginger. Ginger really snap it up.

0 people found this helpful. Was it helpful to you? [Yes] [No]
ranchu39 January 29, 2015

Excellent recipe! For those who are dairy sensitive, substitute the half and half with .75% of the same amount of unsweetened soy milk. Also, one can use the Julia Child method to cube the squash and simmer in chicken stock on the stovetop for 45 minutes until the liquid is reduced. Everything else follows this recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
David G. December 24, 2014

This was delicious! I followed most of the recipe exactly as is, and it wasn't too sweet or salty. It was perfect. And I'm not one who likes overly sweet food, so I was a little worried after reading some of the reviews. I used light brown sugar, not sure if that has anything to do with it. I omitted the half n' half because I didn't have any on hand, and the consistency was still perfect. These are definitely a keeper for my holiday meals from now on. Thank you!

0 people found this helpful. Was it helpful to you? [Yes] [No]
dutrall January 01, 2014

I made this for Thanksgiving. It was simple and delicious. Everyone loved it.<br/>Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
mppilot November 29, 2013

Oh yum! I was running low on butter, so used 4T melted butter and 2T olive oil, which worked just fine (probably a little healthier although no less caloric). Also (because we like it) substituted 1T of maple syrup for the 1/4C of brown sugar. Sweet but not too, it was a delightful addition to our evening's meal. Thanks for posting!

0 people found this helpful. Was it helpful to you? [Yes] [No]
l'ecole October 12, 2012

I had some butternut squash in the freezer that I was looking for a different way to cook, and I came across this recipe. I halved the recipe to adjust to the amount of squash I had, and it didn't taste too sweet to us, but it tasted overwhelmingly salty (to us). My darling husband ate all of his portion, even though he doesn't particularly care for squash. I served the squash with pecan-crusted chicken and edamame pods. I'm glad I tried it, and I would probably just eyeball the salt and pepper (I did the pepper) if I made this again, but I'm afraid this probably won't be a repeat. :(

0 people found this helpful. Was it helpful to you? [Yes] [No]
Greeny4444 January 24, 2011

This is, for us, the perfect recipe for Mashed Butternut Squash! We like brown sugar, but don't want it to over power the dish. This has just the perfect amount, I will use this recipe again and again. Thank you!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kristiina November 28, 2008

I'm using this fabulous recipe for Thanksgiving .... I'm sure it'll be a big hit! Thanks for a really great one.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Lynn #6 November 27, 2008

OH! This was fabulous! The squash wasn't at all watery and the sweetness was perfect. I really just eyeballed the brown sugar and s&p, but it came out beautifully! This is the only way I'll be making butternut squash! Thanks for the amazing recipe! :)

0 people found this helpful. Was it helpful to you? [Yes] [No]
wife&mom September 18, 2008
Mashed Butternut Squash