Cook the squash in the microwave, then add butter, parmesan, garlic, and salt. It’s simple and good! I enjoy winter squashes. This roasted pumpkin recipe, for example, is incredible! My kids don’t always cooperate, preferring potatoes or sweet potatoes - they love mashed sweet potatoes and microwave sweet potato. But this recipe is different - even The Picky Eater likes it! Delightfully buttery and cheesy, mashed butternut squash is one of my favorite substitutes for mashed potatoes.
Recipe Card
Butternut squash: Peeled and cubed. Butter: I use unsalted butter, but salted butter would work too. Grated parmesan cheese: Make sure you use finely grated cheese and not coarsely shredded. Minced garlic: You can use ½ teaspoon of garlic powder instead, but freshly minced is best. Kosher salt: I use Diamond Crystal kosher salt in almost all my recipes.
You start by microwaving the squash cubes until tender. This is easy: Place them in a large microwave-safe bowl, add ½ cup of water, cover, and microwave for 15 minutes or until tender. Drain well. Next, add the cooked squash and the remaining ingredients to your food processor bowl and process until smooth. This should take 1-2 minutes, and you might need to stop and scrape the sides with a rubber spatula midway through processing. Transfer the mash to a serving bowl and serve. If you buy it whole, make sure you have a sharp chef’s knife and work carefully as you cut it into cubes.
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You can also freeze the leftovers in a freezer-appropriate container for up to three months. When ready to defrost, place them in the fridge overnight to gently defrost them.
