This Mashed Potatoes and Squash recipe combines nutty butternut squash with creamy potatoes to create a tasty side dish that’s cheap and oh so easy to make! Plus, it’s got great fall flavors that will have your whole house smelling warm and cozy!
Every family has their mashed potato recipes or sweet potato or butternut squash recipes that show up during the holiday season. In our house, my grandma makes these fantastic mashed sweet potatoes that aren’t too sweet yet still taste like candy somehow for thanksgiving dinner. And my dad makes the most amazing mash potatoes that he spends hours peeling and burning his hands trying to get them peeled while steaming hot.
And then there is butternut squash. It is the most popular fall gourd, next to the pumpkin. It’s mildly sweet, has a nutty flavor, and is packed with nutrients. However, it’s pretty small so it takes a few of them to make enough to feed the family.
That’s why we thought: why not combine potatoes and squash to make more mashed yumminess? That is how this great side dish of mashed potato and squash recipe came about!
And because you need more things to serve with your holiday meal, check out any of these!
Table of Contents
Ingredients and Substitutions
All substitutions are a 1:1 substitute unless otherwise noted.
Butternut Squash: The star of the show! We use a medium-size squash but any similar size will work.
Substitutions: Any other type of sweet squash can be used. You could also use frozen butternut squash but do not add them to the pan until the last 15 minutes of cooking time.
Yukon Gold Potatoes: We like to use the smaller golden potatoes because they cook quicker and are easier to handle when scooping out the insides.
Substitutions: Any potato will work but if using a larger potato, you may need to cut them in half to ensure an even cooking time.
Rosemary: Is there anything better than rosemary and garlic?? Not much! Half will be baked with the squash to infuse the flavor and half will be blended.
Substitutions: Feel free to use dried rosemary or another warm spice like sage.
Garlic: Every good dish starts with fresh garlic! Like the rosemary, some garlic we will bake and some will get blended.
Substitutions: Minced garlic cloves can be used. ½ tsp of garlic powder can be used in place of each garlic clove in a real pinch. If doing this, sprinkle some on the squash with salt and pepper.
Olive Oil: This helps to get a good texture on squash without it drying out when it bakes.
Substitutions: Feel free to use any type of cooking oil you have on hand. Melted salted or unsalted butter can also be used.
Salt and Pepper: I use kosher salt and ground black pepper, nothing but the classics!
Substitutions: Sorry, to get the best flavor I don’t recommend substituting these classics. However, you can try adding different seasonings such as onion powder, ranch seasoning, dill, etc.
Greek Yogurt: This is the secret ingredient that I think every mashed potato or squash recipe should use! It adds a great tang, adds protein, and provides an amazing creamy texture. Just be sure to use unsweetened.
Substitutions: Sour cream, vegan unsweetened yogurt, or milk of choice can be used.
Fun Additions: This recipe can be customized with a few fun flavors that can be sprinkled on the squash before being based.
- Ranch seasoning
- Parmesan cheese
- Maple syrup or brown sugar
- Fresh thyme
How to Make this – Step by Step
Step one: Preheat the oven to 425 degrees and line a baking sheet with a silicone mat or parchment paper.
Step two: Place potatoes, butternut squash (inside up), 3 cloves of garlic, and 3 sprigs of rosemary on a lined sheet tray. Adding the rosemary and garlic is a great way to infuse more flavor into the dish without more work. Use a fork to puncture the golden potatoes 2-3 times each.
Step three: Drizzle the squash with olive oil and sprinkle the salt and pepper on it. If using butter, melt the butter before brushing it onto the squash.
Step four: Bake for 1 hour until the squash and potatoes are tender when pierced with a fork.
Step five: Remove from the oven and let it cool for 15 minutes, or until cool enough to handle with your hands. Slice the potatoes open in half to help them cool.
Step six: Add the Greek yogurt, remaining garlic, and remaining rosemary to a food processor or high-speed blender. Use a spoon to scoop out the insides of the squash and potatoes and place them in the blender or food processor with the other ingredients.
Step seven: Blend on high for 1 to 2 minutes, until smooth and creamy. Enjoy! You can also use a potato masher and a large bowl to cream the potatoes. If doing this, you will need to dice the rosemary very finely.
Watch How to Make This – Step by Step
When cooking herbs on the baking sheet, they will burn. But as they burn, they release flavor and infuse anything else in the oven with those yummy flavors. So by baking some rosemary and blending the other, we are both infusing the ingredients and adding it fresh to the dish to really pack the flavor.
Facts and Common Questions
Can I mix butternut squash with potatoes?
Yes! This simple recipe is a great way to balance the sweetness of the butternut squash. It is also a great way to supplement a smaller and more expensive squash to make more food in general for less money.
What is the best way to mash potatoes?
We love to use our food processor, but this depends on the texture you are after. If you prefer lumpy potatoes, then it is better to use a potato masher, fork, or hand mixer. If you prefer a creamy texture a food processor or blender will give the best results.
Is it better to boil or bake mashed potatoes?
We believe that baking is the best way to make mashed potatoes and squash. This is because it is hands-off and allows you to focus on all the other side dishes and main dishes for the holidays. If you do want to boil the potatoes and squash, bring a large pot of water to a boil and add the peeled potatoes and squash. Boil on medium heat until they can easily be pierced with a fork. Then drain the water and let cool before making the recipe as noted below.
Want to Save it for Later? Here’s how!
Storage: Store these mashed potatoes and squash in an airtight container in the refrigerator for up to 6 days.
To reheat: Reheat these in the microwave for 45 seconds to 1 minute or on the stovetop over low to medium heat. Just be sure to keep stirring the potatoes to keep them from burning.
This great dish is made from the great ingredient, butternut squash. Butternut squash has tons of potassium to help manage blood pressure. It is also high in beta-carotene which is an antioxidant that gives butternut squash a super bright color. This antioxidant has been linked to a lower risk of asthma. Finally, it is very high in Vitamin A which is great for skin, hair, and nails!
More Joyful Recipes!
Try these other fall recipes!
Did you try this and love it? Leave us a review, we would love to hear from you!
- 1 butternut squash
- 5 golden potatoes or 3 russet
- 1/3 cup plain greek yogurt
- 4 sprigs rosemary
- 5 cloves garlic
- 2 tbsp olive oil
- 1 tsp salt and pepper
- Preheat the oven to 425 degrees
- Place the butternut squash, inside up, potatoes, 3 cloves of garlic, and 3 sprigs of rosemary on a lined sheet tray. Use a fork to puncture the golden potatoes 2-3 times each.
- Drizzle the squash with olive oil and sprinkle the salt and pepper on it.
- Bake for 1 hour until the squash and potatoes are tender when pierced with a fork.
- Remove from the oven and let it cool for 15 minutes, or until cool enough to handle with your hands. Slice the potatoes open in half to help them cool.
- Add the Greek yogurt, remaining garlic, and remaining rosemary to a food processor or high speed blender. Use a spoon to scoop out the insides of the squash and potatoes and place them in the blender or food processor with the other ingredients.
- Blend on high for 1 to 2 minutes, until smooth and creamy. Enjoy!