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–+ servings
butternut squash sweet potato mash in a bowl with butter on top

Mashed Butternut Squash Sweet Potato

Chelsea Peachtree
These mashed butternut and sweet potatoes will be your new go to side. Made with 7 ingredients, it is a unique take on a classic. Ready in under 45 minutes, add this vegan side dish to your table!
If you are a potato fanatic like me, try my kitchen aid mashed potatoes or my roasted potatoes.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Diet Low Lactose, Vegan, Vegetarian
Servings 6
Calories 141 kcal

Ingredients
  

  • 1 Large Sweet Potato approx 1 cup cooked
  • 1 Medium to Large Butternut Squash approx 2 ½ cups cooked (see notes)
  • 2 Tbsp Cream Cheese DF
  • 2 Tbsp Butter DF
  • ½ Tbsp Fresh Chives diced
  • 2 Cloves Garlic minced
  • Salt and Pepper for taste
  • Olive Oil for drizzle

Instructions
 

  • Preheat your oven to 425 degrees F and line a baking sheet with parchment paper or grease it with cooking spray.
  • Peirce the sweet potato with a fork a few times and place on baking sheet. Drizzle with olive oil.
  • Cut your butternut squash in half. Place on baking sheet and drizzle with olive oil.
  • Cook for 30-40 minutes, or until you can pierce the butternut squash and potatoes with a fork.
    I suggest checking around the 30 minute mark. The butternut squash will likely cook quicker than the potatoes, so pull it out if it does.
  • Allow the potatoes and squash to cool enough to be touched. Carefully scoop the insides of the sweet potato and butternut squash and place it into a bowl. Throw out the skins and the butternut squash seeds.
  • Using a masher, fork or hand mixer, mash the squash and potatoes until they are your desired consistency.
  • (optional step) Place minced garlic and vegan butter into a microwave safe dish and heat until melted, approx. 30 seconds to infuse the butter with garlic taste.
  • Add the garlic, butter, vegan cream cheese, chives and salt and pepper into the bowl with the mashed sweet potato and butternut squash. Mix until all ingredients are fully combined.

Notes

Butternut Squash -This recipe calls for an entire butternut squash, which will yield about 2 ½ cups of cooked butternut squash. If you prefer, you can use pre-cut butternut squash and bake it that way, which will cut down on some prep time. If you do buy pre-cut butternut squash, I recommend buying 3 cups worth of raw butternut squash, as it will soften when baked and yield about 2 ½ cups of cooked butternut squash.
 

STORING AND REHEATING INSTRUCTIONS

These butternut mashed sweet potatoes will store well in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheat stand mixer mashed butternut squash leftovers in the microwave in a microwave safe bowl in 30 second bursts, mixing often, until warmed through. To keep from drying out, I recommend covering the bowl with a damp paper towel or add a small splash of milk and a pat of butter.

TIME SAVING HACKS

Roast the potatoes and butternut squash ahead of time and place them in the fridge for up to 12 hours. This will cut down significantly on the time significantly.
Then, when you are ready to make the mashed potatoes, place the cooked potato chunks in the microwave for 60-90 seconds and cover with a damp paper towel. Once they are hot, place them in a bowl with the rest of the ingredients and mix as usual.

Nutrition

Calories: 141kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 15mgSodium: 71mgPotassium: 579mgFiber: 4gSugar: 5gVitamin A: 18824IUVitamin C: 28mgCalcium: 79mgIron: 1mg
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