Make this Butternut Squash and White Bean Mash as a healthier alternative to mashed potatoes! This vegan butternut squash side dish is made with roasted butternut squash and roasted garlic, for a super flavorful, satisfying side dish that everyone will love!
You're going to love this recipe if you:
- Are looking for something new to try
- Like super easy and healthy side dishes
- Love butternut squash and its delicious buttery Fall flavors
We love butternut squash puree as a side dish! Get the recipe for these honey mustard chicken thighs.
Ingredients
This simple butternut squash side dish needs only a few ingredients:
- Butternut squash (one small one, or 1-1.5 lbs cubed butternut squash)
- 1 15-oz can white beans, such as Great Northern, Navy, or Butter Beans
- 4 cloves garlic (don't worry, they will get roasted and their flavor won't be as strong... or feel free to use air fryer garlic confit, garlic confit butter, or garlic scape butter to add some of that delicious garlicky flavor!)
- Olive oil, salt, and pepper
- Optional: fresh rosemary, thyme, or other herb
Related: Check out these other beautiful orange foods!
How to make mashed butternut squash:
Step 1: Preheat the oven t0 400 degrees Fahrenheit. The high temperature allows the butternut squash to roast quicker and develop that lovely caramelization.
Peel a small ~1-1.5 lb butternut squash and chop it into ~2-inch pieces. If you're using cubed butternut squash from the store, it's not a problem that the cubes are typically smaller.
Peel a few cloves of garlic. No need to mince, leave them whole!
Step 2: Toss the cubed butternut squash and peeled garlic with a tablespoon of olive oil on a large baking pan. Season with salt and pepper.
Step 3: Roast at 400F for 25-30 minutes (or less, if using smaller pieces of cubed butternut squash).
Optional step: During the last 5 minutes of roasting, add a spring of fresh rosemary or rhyme to the roasting pan.
Step 4: Puree the roasted butternut squash and garlic in a small food processor until mostly smooth. Add a can of drained white beans and the roasted sprig of rosemary, pulse to combine, then puree until smooth. Or leave it a little chunky if you like!
Enjoy!
Serve this mashed butternut squash and white beans with:
- Roasted Turkey Breast - perfect Thanksgiving dinner for two or for small families!
- Honey mustard chicken thighs
- Spinach and mozzarella stuffed chicken
- Any other main course!
A few tips for making butternut squash mash with white beans
→ You can double the white beans if you want more of a butternut flavored bean mash. Or use more butternut squash if you have a big one to use up!
→ I was able to puree just over 1 lb of butternut squash and 1 can of beans in my small food processor, and it was just the right size. If increasing the butternut squash or doubling the beans, you will need to pull out a large food processor.
→ You can cut a butternut squash in half, scoop out the seeds, and roast the two halves instead of cubing them. You will need to increase the roasting time to about 40 minutes.
→ To cook the butternut squash in the Instant Pot, just follow these instructions.
However, I do recommend spending the extra 5 minutes to cube the butternut squash and roast the cubes in the pan - you will get a lovely caramelization on the bottom of the butternut squash and it really helps make this side dish taste rich and flavorful, and not like baby food.
I also do not recommend cooking the butternut squash in the Instant Pot, the roasted garlic flavor is out of this world! If using the Instant Pot, use a pinch of powdered garlic instead of fresh garlic for the puree.
Other butternut squash side dishes you will love:
- Butternut squash spinach skillet - pan-fried butternut squash is super delicious!
- Butternut squash Alfredo pasta - a lightened up flavorful Alfredo sauce
- Gochujang roasted butternut squash - this one has a little spicy kick!
- Baked butternut squash and chickpeas casserole - an amazing Fall side dish or even a main course! Great for Thanksgiving!
- Butternut squash lentil soup - the classic butternut squash soup gets a hearty upgrade from red lentils. Serve with garlicky toasted pita wedges (recipe included)
- Butternut squash Thanksgiving stuffing
- Instant Pot butternut squash and beet soup
- Coconut curry butternut squash soup
- 20 Butternut squash side dish recipes
If you end up making any of these butternut squash recipes, please take a picture and tag the @BabaganoshBlog on Facebook or Instagram! I LOVE seeing your creations!
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Mashed Butternut Squash with White Beans
Ingredients
- 1 lb butternut squash - peeled and cubed into 2 inch pieces
- 4 cloves garlic
- 1 tablespoon olive oil
- salt and pepper, to taste
- 1 15-oz can white beans - drained and rinsed
- 1 sprig fresh rosemary, thyme or other herb
Special equipment
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place the cubed butternut squash and the peeled garlic cloves on a baking sheet, and toss with olive oil, salt, and pepper. Roast at 400 degrees Fahrenheit for 25-30 minutes, or until the butternut squash is fully cooked. Remove from heat and allow to cool for 5 minutes. Optional step: Add a fresh sprig of rosemary or thyme to the baking pan during the last 5 minutes of roasting.
- In a food processor, combine the roasted butternut squash and roasted garlic and pulse / process until mostly smooth. Add the drained white beans and rosemary or other herbs, and process until smooth (or leave some chunks if you prefer some texture). Give it a taste, and add more salt and pepper, if desired.
Notes
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.