Olive Oil and Rosemary Mashed Butternut Squash
Olive Oil and Rosemary Mashed Butternut Squash – Easy Savory Roasted Squash
This Olive Oil and Rosemary Mashed Butternut Squash is a delicious savory side dish made with oven-roasted butternut squash, extra virgin olive oil, fresh rosemary, garlic, and simple seasonings. The squash is roasted until tender, then mashed until smooth and creamy for a comforting vegetable side dish that’s perfect for fall and holiday dinners.
If you love butternut squash but prefer savory recipes over sweet ones, this easy mashed butternut squash is a wonderful choice!
Roasting the squash brings out its natural sweetness, while the olive oil, rosemary, and garlic create a delicious combination of earthy, aromatic flavors.
The result is a creamy, flavorful side dish that’s simple enough for a weeknight dinner but beautiful enough to serve for Thanksgiving or Christmas.
And one of the best things about this recipe is that you don’t need to peel or cube the butternut squash before roasting. Simply slice it in half, roast until tender, scoop out the flesh, and mash with the olive oil and seasonings.
Prep Time: 10 minutes
Cook Time: 45–60 minutes
Total Time: Approximately 1 hour 10 minutes
Servings: 4–6
Why You’ll Love This Rosemary Mashed Butternut Squash
- Savory and flavorful: Fresh rosemary, garlic, and olive oil complement the natural sweetness of butternut squash.
- Easy preparation: Roast the squash in halves before mashing.
- Naturally creamy: Roasted butternut squash becomes wonderfully soft and smooth.
- No butter required: Extra virgin olive oil adds richness and flavor.
- Perfect for holidays: A delicious alternative to traditional mashed potatoes or sweet potato casserole.
- Simple ingredients: Made with fresh squash, olive oil, herbs, and seasonings.
- Make-ahead friendly: Prepare ahead and reheat before serving.
Ingredients
- 1 medium-large butternut squash, approximately 3 pounds
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder, optional
- 1–2 tablespoons warm vegetable broth, optional
- Fresh rosemary sprigs, for garnish
How to Make Olive Oil and Rosemary Mashed Butternut Squash
Step 1: Preheat the Oven
Preheat your oven to 400°F.
Line a large baking sheet with parchment paper.
Step 2: Prepare the Butternut Squash
Wash the outside of the butternut squash and pat dry.
Using a sharp knife, carefully slice the squash in half lengthwise.
Scoop out the seeds and stringy center with a large spoon.
Place the squash halves on the prepared baking sheet with the cut sides facing up.
Step 3: Season the Squash
Brush the cut sides of the squash with 1 tablespoon of olive oil.
Sprinkle lightly with salt and black pepper.
Place the baking sheet in the preheated oven.
Step 4: Roast the Butternut Squash
Roast at 400°F for approximately 45–60 minutes, or until the squash is completely tender.
The edges should be lightly golden, and a fork should slide easily into the thickest part of the flesh.
Remove the squash from the oven and allow it to cool slightly.
Step 5: Prepare the Rosemary Garlic Olive Oil
While the squash is cooling, place the remaining 2 tablespoons of olive oil in a small skillet over low heat.
Add the minced garlic and finely chopped rosemary.
Cook gently for approximately 1–2 minutes, stirring frequently, until the garlic is fragrant.
Do not allow the garlic to brown or burn.
Remove the skillet from the heat.
Step 6: Scoop Out the Roasted Squash
Once the squash is cool enough to handle, use a large spoon to scoop the soft, roasted flesh out of the skin.
Transfer the squash to a large mixing bowl.
Discard the skins.
Step 7: Mash the Butternut Squash
Using a potato masher, mash the roasted butternut squash until it reaches your desired consistency.
For a rustic texture, leave a few small pieces of squash.
For a smoother, creamier texture, continue mashing until nearly smooth.
Step 8: Add the Rosemary Olive Oil
Pour the warm rosemary garlic olive oil over the mashed butternut squash.
Add the remaining salt, black pepper, and garlic powder, if using.
Stir until everything is evenly combined.
If the squash seems too thick, add a tablespoon of warm vegetable broth at a time until it reaches your preferred consistency.
Taste and adjust the seasonings as needed.
Step 9: Serve
Transfer the mashed butternut squash to a serving bowl.
Drizzle with a little extra virgin olive oil and garnish with fresh rosemary.
Serve warm and enjoy!
Jennie’s Thoughts
I love making butternut squash during the fall, and one of my favorite things about this vegetable is how versatile it is.
You can make it sweet with maple syrup and brown butter, or you can go in a completely different direction and make a delicious savory version with olive oil, garlic, and rosemary.
For this recipe, I roasted the butternut squash in the oven first and then mashed it, which gives it such a wonderful texture.
Roasting really brings out the natural sweetness of the squash, and I love how that sweetness balances the savory rosemary and garlic.
The olive oil adds a beautiful richness without needing butter, and the fresh rosemary gives the squash such a lovely aromatic flavor.
I especially love serving this with roasted chicken, turkey, pork chops, or a cozy Sunday dinner.
It’s also a wonderful alternative to mashed potatoes for Thanksgiving or Christmas.
Sometimes the simplest ingredients make the most delicious side dishes!
Tips for the Best Rosemary Mashed Butternut Squash
Roast until completely tender. The squash should be very soft before mashing.
Use extra virgin olive oil. A flavorful olive oil makes a noticeable difference in this simple recipe.
Use fresh rosemary. Fresh rosemary has a wonderful aromatic flavor that pairs beautifully with roasted squash.
Chop the rosemary finely. Rosemary leaves can be firm, so finely chopping them helps distribute the flavor evenly.
Warm the garlic gently. Cooking garlic over low heat in olive oil releases its flavor without making it bitter.
Don’t add too much liquid. Butternut squash naturally contains moisture, so you may not need any vegetable broth.
Season to taste. Add a little extra salt and pepper if needed to balance the natural sweetness of the squash.
Why Roast Butternut Squash Before Mashing?
Roasting butternut squash creates a richer, deeper flavor than boiling it.
As the squash cooks in the oven, some of its moisture evaporates and the natural sugars begin to caramelize.
This gives the squash a delicious, slightly sweet flavor that complements savory ingredients like garlic and rosemary.
Roasting also helps prevent the mashed squash from becoming watery.
The flesh becomes soft and creamy, making it easy to mash with olive oil and seasonings.
Another benefit is that you don’t have to peel the squash before cooking.
Simply roast the halves and scoop out the tender flesh.
Can You Make Mashed Butternut Squash Without Butter?
Absolutely!
Extra virgin olive oil is a delicious alternative to butter in mashed butternut squash.
It adds richness and creates a smooth, creamy texture while allowing the natural flavor of the squash to shine.
Olive oil also pairs beautifully with savory ingredients like rosemary, garlic, thyme, and black pepper.
For this recipe, gently warming the olive oil with rosemary and garlic helps infuse it with wonderful flavor before mixing it into the mashed squash.
Fresh Rosemary vs. Dried Rosemary
Fresh rosemary is recommended for this recipe because it has a bright, fragrant flavor.
However, dried rosemary can also be used.
If substituting dried rosemary, use approximately 1 teaspoon dried rosemary in place of the tablespoon of fresh rosemary.
Crush the dried rosemary slightly before adding it to the warm olive oil to help release its flavor.
Easy Rosemary Butternut Squash Variations
Garlic Parmesan Mashed Butternut Squash
Stir 1/4 cup freshly grated Parmesan cheese into the warm mashed squash for a rich, savory flavor.
Rosemary Thyme Mashed Butternut Squash
Add 1 teaspoon fresh thyme leaves along with the rosemary for an extra-herbaceous side dish.
Roasted Garlic Butternut Squash
Replace the minced garlic with 3–4 cloves of roasted garlic for a sweeter, mellow garlic flavor.
Lemon Rosemary Butternut Squash
Add 1 teaspoon freshly grated lemon zest for a bright, fresh finish.
Creamy Rosemary Butternut Squash
Stir in 1–2 tablespoons of warm heavy cream for an extra-rich texture.
Sage and Rosemary Butternut Squash
Add a few finely chopped sage leaves to the warm olive oil for a wonderful fall herb combination.
What to Serve with Olive Oil and Rosemary Mashed Butternut Squash
This savory side dish pairs beautifully with many family dinners.
Some delicious serving ideas include:
- Herb Roasted Turkey
- Oven Roasted Chicken
- Garlic Butter Pork Chops
- Homemade Meatloaf
- Roast Beef
- Baked Ham
- Grilled Chicken
- Thanksgiving Dressing
- Green Beans with Bacon and Onion
It’s especially delicious as part of a fall or holiday dinner menu.
Can You Make Rosemary Mashed Butternut Squash Ahead of Time?
Yes!
This recipe is a wonderful make-ahead side dish for Thanksgiving, Christmas, or busy weeknight dinners.
You can roast and mash the butternut squash up to 2 days in advance.
Allow the squash to cool completely and store it in an airtight container in the refrigerator.
When ready to serve, reheat the squash gently on the stovetop or in the oven.
For the freshest flavor, prepare the rosemary garlic olive oil just before serving and stir it into the warm mashed squash.
How to Store Leftover Mashed Butternut Squash
Allow the mashed squash to cool before storing.
Transfer to an airtight container and refrigerate for up to 4 days.
Reheat gently in a saucepan over low heat, stirring occasionally.
You can also microwave individual portions until heated through.
If the squash becomes too thick during storage, add a small splash of vegetable broth or olive oil while reheating.
Can You Freeze Mashed Butternut Squash?
Yes!
Mashed butternut squash freezes well.
Allow the squash to cool completely.
Transfer to a freezer-safe container or bag and freeze for up to 3 months for best quality.
Thaw overnight in the refrigerator before reheating.
Stir well after reheating to restore the creamy texture.
Frequently Asked Questions
Can you mash roasted butternut squash?
Yes! Roasted butternut squash becomes soft and creamy, making it perfect for mashing.
Do you have to peel butternut squash before roasting?
No. When roasting butternut squash in halves, leave the skin on and scoop out the tender flesh after cooking.
Can I use dried rosemary?
Yes. Substitute approximately 1 teaspoon dried rosemary for 1 tablespoon fresh rosemary.
Can I use garlic powder instead of fresh garlic?
Absolutely! Use approximately 1/2 teaspoon garlic powder and mix it directly into the mashed squash.
How do I make mashed butternut squash thicker?
If the squash is too watery, place it in a saucepan over low heat and stir gently until some of the excess moisture evaporates.
Can I use a food processor to mash butternut squash?
Yes. A food processor creates an extra-smooth, creamy puree. A potato masher works well for a more rustic texture.
Is this a good Thanksgiving side dish?
Definitely! The savory rosemary and garlic flavors make this a wonderful alternative to sweet potato casserole or traditional mashed potatoes.
Can I make this recipe vegan?
Yes! This recipe is naturally vegan when prepared with olive oil and vegetable broth and without dairy-based additions.
More Delicious Butternut Squash Recipes
If you love this Olive Oil and Rosemary Mashed Butternut Squash, try these other delicious fall side dishes:
- Maple Brown Butter Butternut Squash
- Oven Roasted Butternut Squash
- Parmesan Rosemary Sweet Potato Rounds
- Easy Stovetop Candied Yams
- Twice Baked Sweet Potatoes
- Sweet Potato Casserole Slices
- Crockpot Honey Maple Glazed Carrots
- Green Beans with Bacon and Onion
The Perfect Savory Mashed Butternut Squash
This Olive Oil and Rosemary Mashed Butternut Squash is a simple, delicious way to enjoy fresh butternut squash.
With its creamy texture, rich olive oil, fragrant rosemary, and savory garlic flavor, it’s a wonderful side dish for fall dinners and holiday gatherings.
Whether you’re serving it for Thanksgiving, Christmas, Sunday dinner, or a cozy weeknight meal, this easy roasted and mashed butternut squash is a recipe you’ll want to make again and again!
