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Discover the perfect keto and gluten-free holiday side with our keto Mashed Butternut Squash – a creamy, delicious blend of sweet and heat that elevates any festive feast. This fall and winter, indulge in a low-carb delight that brings warmth and flavor to your table. Uncover the magic of butternut squash with a dish that's not just a side but a culinary celebration. Unleash the joy of wholesome eating this season!
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🍂✨ Elevate Your Celebration with Creamy Keto Mashed Butternut Squash! 🍠🎉
🌟 Thanksgiving and Christmas are just around the corner, and this year, my daughter-in-law takes the hosting reins. While the pressure of cooking the entire meal is off my shoulders, the quest for a crowd-pleasing side dish for both keto and non-keto folks is on! Enter the creamy and dreamy Mashed Butternut Squash, a dish that not only honors the holidays but celebrates the essence of fall and winter. 🎃🥂
I know the classic mashed potatoes usually steal the spotlight, but I wanted to kick it up a notch and present a side that's not just delicious but a festive ode to the season. Picture this: the velvety goodness of butternut squash, a hint of sweetness from brown sweetener, a touch of warmth from cayenne pepper, and the aromatic dance of pumpkin pie spice. It's a symphony of flavors designed to delight every palate at the holiday table! 🍁🌶️
And here's the best part – this Keto Mashed Butternut Squash is the perfect harmony of fall and winter, making it an irresistible addition to your holiday feast. Whether you're keto or not, this side dish is bound to be the star of the show. Let's make this celebration not just about the holidays but about savoring the flavors of the season. 🌈🍽️
🥳 Ready to turn your holiday table into a culinary celebration? Whip up this Keto Mashed Butternut Squash and share the festive joy! Tag us @bobbiskozyktchn in your creations on Instagram and let's make this season extra special. Cheers to good food and great company! 🌟🍠
In This Post
🥘Mashed Butternut Squash Ingredients
These are the ingredients necessary to make Mashed Butternut Squash.
- Besti Brown Sweetener - I always use this sweetener whenever a recipe calls for brown sugar. It is made with monk fruit and allulose so there is no aftertaste.
- Pumpkin Pie Spice - this blend hits all of the fall notes this recipe calls for.
- Butternut Squash - choose a 4 to 5-pound ripe squash.
Choosing a ripe and flavorful butternut squash is crucial for a delicious dish. Here are some tips on how to pick the perfect butternut squash:
- Firmness: Look for a squash that feels firm and heavy for its size. A soft or mushy exterior may indicate overripeness.
- Color: Choose a squash with a uniform beige-tan color. Avoid any with green patches, as this can indicate underripeness. A butternut squash should have a matte finish, not shiny.
- Skin Texture: The skin should be free of deep cuts, bruises, or blemishes. Minor scratches are normal, but avoid squash with significant damage.
- Neck-to-Bulb Ratio: Ideally, select a squash with a longer neck and a smaller bulb. This typically means more usable flesh and less seed cavity.
- Stem: Ensure the stem is intact and firmly attached. A missing or damaged stem can lead to quicker spoilage.
- Weight: Heavier butternut squashes often have more moisture, making them better for cooking. However, a dense squash doesn't necessarily mean it's overripe.
- Sound: Give the squash a gentle tap. A mature butternut squash should sound hollow.
- Season: While butternut squash is available year-round in many places, it's generally at its best during the fall and winter months.
Remember that small blemishes are normal and don't necessarily affect the quality of the squash. Trust your senses – a good butternut squash should feel heavy, look vibrant, and have a firm, unblemished skin.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Mashed Butternut Squash Instructions
This is a basic breakdown of the steps involved in making Mashed Butternut Squash. You will find the full directions in the recipe card at the bottom of the post.
Lightly brush the halved squash with melted butter.
Sprinkle with the brown sweetener, pumpkin pie spice, and cayenne.
Scoop out the flesh and place in a large bowl with the remaining melted butter, sour cream, and salt and pepper.
Mix with a hand mixer until smooth, taste, and adjust the seasoning as needed.
Helpful Hint: 💡: Opt for a butternut squash with a longer neck and smaller bulb for a better flesh-to-seed ratio.
Substitutions
- Butter and Sour Cream- feel free to use plant-based butter and sour cream to make this recipe vegan.
- Pumpkin Pie Spice - although this recipe was developed with my homemade spice blend in mind, feel free to cinnamon if you don't have the other spices needed to make the blend. It is still very tasty.
- Fresh Chives - they are optional but highly recommended.
📖Variations
- Cheesy Delight: Add a generous sprinkle of Parmesan cheese for an extra layer of richness and flavor.
- Garlic Infusion: Roast a few cloves of garlic along with the butternut squash for a savory and aromatic twist. Mash them together for a garlic-infused delight.
- Nutty Crunch: Top the mash with a handful of toasted chopped nuts like pecans or walnuts for a delightful crunch.
- Bacon Bliss: Crumble crispy bacon on top just before serving to add a savory and smoky element to the dish.
- Herb Infusion: Mix in fresh herbs like rosemary, thyme, or sage for a fragrant and herbaceous profile.
- Coconut Creaminess: Instead of regular sour cream, use coconut cream to infuse a subtle coconut flavor into the mash.
- Maple Glaze: Drizzle a small amount of sugar-free maple syrup over the top for a touch of sweetness (not suitable for strict keto, but a great option for those who are low-carb).
🍽Equipment
This is the equipment you will need to make Mashed Butternut Squash.
Storage
Refrigerator Storage: Once prepared, store the Keto Butternut Squash Mash in an airtight container in the refrigerator. It can be stored for up to 3-4 days. Ensure the container is tightly sealed to prevent the absorption of odors from the refrigerator.
Freezer Storage: If you want to make the Keto Butternut Squash Mash ahead of time, it can be frozen for longer storage. Follow these steps:
- Allow the mash to cool completely before transferring it to a freezer-safe, airtight container.
- Ensure the container is tightly sealed to prevent freezer burn and the absorption of other odors.
- Label the container with the date for easy reference.
- The mashed butternut squash can be stored in the freezer for up to 2-3 months.
Thawing and Reheating: When ready to use, thaw the frozen mash in the refrigerator overnight. Once thawed, reheat it in the microwave or on the stovetop, stirring occasionally to maintain a smooth consistency. Add a bit of extra butter or cream if needed to restore creaminess.
Always use proper storage containers to maintain the quality of the mash, and remember to label and date items in the freezer for easy tracking.
💭Top tip
Ensure the squash is fork-tender before scooping out the flesh. If it's not tender, it might result in a lumpy texture.
FAQ about Mashed Butternut Squash
Absolutely! This Keto Mashed Butternut Squash can be made ahead and refrigerated for 3-4 days or frozen for up to 2-3 months. Thaw and reheat as needed.
Roasting with the spice blend enhances the flavor by allowing the spices to infuse into the squash. It contributes to a more robust and aromatic dish.
Ensure the butternut squash is fully cooked before mashing. Use a hand mixer for a smoother consistency. Add a bit of extra butter or sour cream if needed.
Related Recipes
Looking for other recipes like this? Try these:
- Roasted Garlic Mashed Cauliflower
- Creamy Mashed Turnips
- Brown Butter Mashed Rutabaga with Roasted Garlic
- Turnips au Gratin
- Roasted Brussels Sprouts with Garlic
- Broccoli Mash
Pairing
These are my favorite dishes to serve with Mashed Butternut Squash:
- Perfect Roast Turkey
- Maple Mustard Roast Turkey Breast (Keto)
- Rib Roast with Garlic Herb Butter
- Slow Cooker Maple Mustard Ham
- Herbed Beef Tenderloin Roast with Port Wine Cranberry Sauce
- Pork Crown Roast
Mashed Butternut Squash
Ingredients
- 4-5 lb butternut squash
- 6 tbsp unsalted butter melted
- 1/3 cup sour cream
- pink salt
- Freshly cracked black pepper
- 2 tbsp Besti Brown Sweetener packed
- 1/4 tsp pumpkin pie spice or cinnamon
- 1/4 tsp cayenne pepper optional
- fresh chives chopped
Instructions
- Preheat oven to 350 degrees F.
- Cut butternut squash in half lengthwise and scoop out the seeds.
- Lightly brush the squash with melted butter (reserve the rest for mashing). Sprinkle with the brown sweetener, pumpkin pie spice, and cayenne if using.
- Place on a baking sheet cut side up and bake for 1 hour or until very tender.
- Scoop out the flesh and place in a large bowl with the remaining melted butter, sour cream, and salt and pepper.
- Mix with a hand mixer until smooth, taste, and adjust the seasoning as needed.
- Serve with additional pats of butter if desired and top with chopped chives.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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