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
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)
- Olive oil, salt, and pepper
- Optional: fresh rosemary, thyme, or other herb
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!
Serve this mashed butternut squash and white beans with:
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
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Mashed Butternut Squash with White Beans
- 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
- 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.