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Mashed Butternut with sour cream and an orange plaid napkin.
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Mashed Butternut Squash Recipe

A comforting, delicious fall side dish that is ready in less than 30 minutes. This butternut squash recipe features creamy steamed squash that is lightly sweetened, buttery, and creamy thanks to the addition of Hood Sour Cream.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: acorn squash, butternut squash, mashed butternut squash, mashed squash
Servings: 8 people
Calories: 217cal
Author: Amy
Cost: $5


  • 16-quart stock pot
  • Steamer basket
  • potato masher or hand mixer
  • Cutting board
  • Ice Cream Scoop
  • large knife


  • 4 lbs. butternut squash
  • 1/2 cup Hood Sour Cream
  • 5 tablespoons salted butter
  • 3 tablespoons brown sugar
  • pepper to taste optional
  • 2 teaspoons cinnamon


  • Peel your squash using a vegetable peeler. Start from the top and bring the vegetable peeler down towards you. Once peeled, carefully place it on the cutting board. Starting from the larger bulbous side, find the center and carefully insert your knife. Holding the base of the squash as you insert the knife fully through. Once it is through the center of the bulb end, carefully cut through the longer spot. Once you are done, you should have two halves. Using an ice cream scoop, remove seeds and excess pulp.
    To cube, flip the squash to cut side down. Slice starting with the bulb end and cut into cubes until complete. By keeping it cut side down, this helps to keep it steady and mitigate any kitchen accidents. Always be mindful of where your hands are in regards to your knife because cutting this like squash, and sweet potatoes is tough!
  • Add 1 1/2 cups of water to a 16-quart stockpot, and add your steaming basket. Add squash cubes on top of the basket and cover pan. Turn heat to high and steam for about 15-18 minutes. I recommend checking for doneness with an oven-mitted hand at the 15-minute mark. Once pierced, the squash should be tender, and easy to insert your fork into. If it still feels hard, cover it back up and continue to cook it for the extra 3 minutes.
    Once tender, using oven-mitted hands, remove the pan from the stove, and drain any excess water. Remove steamer basket from the pan. You should now have bright orange tender cubes of cooked squash.
  • Once the squash is ready, and drained it is time to add the butter, sour cream, sugar, and cinnamon directly to the pan. I prefer to mash my squash and potatoes this way because the pan is still hot and keeps the squash hot. It also allows the butter to melt, and the flavors to intensify. Plus, it makes clean up easier!
    Once your ingredients are in the pan, use a potato masher to mash the squash and mix the ingredients throughout. The end result should be mashed, fluffy, and flavorful squash. Enjoy warm!


Nutritional values may vary and are meant to be a guide.
Store any leftovers in the fridge for up to 5 days. 
You can freeze this in zippered bags.
I suggest adding this to one gallon zippered freezer bags and freezing the contents flat to better fit in your freezer. The squash will also thaw quicker. Heat in a microwave until warmed throughout. 


Serving: 1portion | Calories: 217cal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 88mg | Potassium: 826mg | Fiber: 5g | Sugar: 11g | Vitamin A: 24429IU | Vitamin C: 48mg | Calcium: 131mg | Iron: 2mg