This mashed butternut squash is cozy, creamy, and naturally sweet with just the right touch of coconut.
It’s a warm, comforting side that comes together so simply. I love making it when squash is in season—it fills the kitchen with the best roasted aroma and feels like a little hug in a bowl.
It’s dairy-free, full of flavor, and goes with just about anything.
What You’ll Need
- 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cubed
- ½ cup canned full-fat coconut milk
- 1 tbsp olive oil
- ½ tsp salt (or to taste)
- ¼ tsp ground nutmeg (optional)
- Black pepper to taste
Why I Love This Recipe
This one’s been a go-to in my kitchen every fall and winter. Here’s why:
- It’s super simple but tastes rich and luxurious
- Coconut milk makes it creamy without needing butter or cream
- It pairs with so many mains—chicken, fish, or even just rice
- Leftovers reheat beautifully
- Naturally sweet with zero added sugar
Servings & Time
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Tools Required
- Sharp knife & cutting board
- Baking sheet
- Parchment paper
- Large mixing bowl
- Potato masher or fork
- Spoon
Substitutions & Variations
- No coconut milk? Use any unsweetened plant-based milk or regular cream
- Add-ins: Try garlic powder, cinnamon, or a splash of lime juice
- Top it: Toasted pepitas, chopped parsley, or chili flakes
Make Ahead Tips
- Roast the squash a day ahead, store in fridge, then mash with warmed coconut milk before serving
- Mash ahead and reheat gently with a splash of extra coconut milk to freshen it up
How to Make Mashed Butternut Squash with Coconut Milk
Step 1: Prep the butternut squash
Peel 1 medium butternut squash (about 2.5 lbs), remove seeds, and cut into 1-inch cubes.
Step 2: Roast the squash
Spread the squash cubes onto a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil and sprinkle with ½ tsp salt. Roast at 400°F (200°C) for 25–30 minutes, until soft and slightly golden.
Step 3: Mash with coconut milk
Transfer the hot roasted squash to a large mixing bowl. Add ½ cup canned coconut milk, ¼ tsp ground nutmeg (optional), and black pepper to taste. Mash until smooth and creamy.
Step 4: Serve
Spoon the mash into a serving bowl. Drizzle a little extra coconut milk on top if you’d like, and a crack of black pepper to finish.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. Add a splash of coconut milk or water to loosen if needed.
Macros (approximate per serving)
- Calories: 160
- Protein: 2g
- Carbs: 20g
- Fat: 8g
- Fiber: 4g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Butternut squash has natural sugars that caramelize as it roasts, bringing out a rich sweetness. Coconut milk adds fat, which carries flavor and gives it that creamy texture. When mashed, the squash becomes smooth and silky without needing much effort, especially when roasted until tender.
Common Mistakes
- Undercooking the squash: Makes mashing harder. Cook until totally fork-tender.
- Adding too much coconut milk too fast: Can make the mash runny. Start with less and adjust.
- Not seasoning enough: Squash is sweet—salt brings balance.
What to Serve With
- Roasted chicken or turkey
- Pan-seared salmon
- Rice and sautéed greens
- Lentils or chickpeas
- Topped with toasted nuts or seeds
FAQ
Can I use frozen squash?
Yes, just thaw and roast it as usual—same process.
Can I boil instead of roast?
You can, but roasting gives better flavor.
How long does it keep?
Up to 4 days in the fridge.
Can I freeze it?
Yes, store in airtight containers for up to 2 months. Thaw and reheat gently.
What can I use instead of coconut milk?
Cashew cream, oat milk, or even a bit of broth and olive oil.
Conclusion
This Mashed Butternut Squash with Coconut Milk is one of those recipes that feels like comfort food but couldn’t be easier. Creamy, flavorful, and simple enough for a weeknight—give it a try and let me know how it turned out in the comments!