If you’d like the squash to be smoother, use a handheld mixer to puree it, instead of a potato masher.

Garlic Mashed Butternut Squash




05 min


20 min


2 pounds/905 g butternut squash, peeled, seeded, and cut into rough, 1-inch/2.5 cm pieces

8 garlic cloves

1 ½ teaspoons chopped fresh thyme

2 tablespoons unsalted grass-fed organic butter (optional)

Fine sea salt to taste

Freshly ground black pepper to taste


  1. Place the squash in a large saucepan of cold, well-salted water (1 ½ teaspoons of fine sea salt per quart/950 mL) and bring to a boil over high heat. Add the garlic, lower the heat to a simmer, and cook until the squash and garlic are very tender, about 15 minutes.

  2. Drain the squash and garlic and return them to the saucepan. Add the thyme and butter (if using) and mash with a potato masher to the desired consistency.

  3. Add salt and pepper to taste and serve hot.

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