Skip to Content

Mashed Butternut Squash with Maple Syrup and Cinnamon

(Affiliate disclosure: I may receive a commission if you purchase something through links in this post. As an Amazon Associate I earn from qualifying puchases. See more details here:)


Mashed butternut squash with maple syrup and cinnamon |

I never used to do much with butternut squash because it seemed almost a little bit intimidating of a vegetable. I wasn’t really quite sure what to do with it, and it always seemed like it would be so difficult to peel and slice, so I would always just pass by it in the store and buy other things instead.

The local organic farm where I’ve been getting vegetables over the summer had a huge crop of butternut squash this year, though, so seeing that huge array of squash piled in baskets was too much for me to resist.

Once I tried butternut squash for the first time, I realized how simple it was and how incredibly delicious it tasted. The roasted and mashed butternut squash with maple syrup and cinnamon added to it was almost like having a dessert with the sweet syrup and the spice. The only part of the process that was a little bit difficult was just slicing the squash in half, but if you have a good sharp knife it isn’t so bad, and the end result is completely worth the effort!

Mashed Butternut Squash with Maple Syrup and Cinnamon Recipe:


Note: As with all recipes, organic and natural ingredients are best if possible (eg. butter from grass-fed cows, unrefined sugar and salt, pasture-raised meats, etc.). I’ve included links to some of the ingredients that I like to use and would recommend.

  • 1 large butternut squash (mine was about 3 1/2 lbs.)
  • 4 Tbs butter
  • 1/8 cup pure maple syrup (I like Grade B for the strongest maple flavor)
  • 1/2-3/4 tsp salt (I like real salt)
  • 1/4 tsp cinnamon


  1. Slice your squash in half, lengthwise, and scoop out the seeds.
  2. Place squash on a baking sheet with the flat sides up and roast in a 400 degree oven for about an hour, or until you can easily pierce it with a fork.
  3. Once the squash is roasted, let it rest until it is cool enough to touch. (It’s a lot easier to scoop out the flesh if it’s cool enough to hold with one hand while you scoop with the other.)
  4. Using a spoon, scoop out all of the flesh of the squash into a saucepan. Add butter, maple syrup, and cinnamon, and stir well to combine.
  5. Keep stirring until squash is smooth and creamy, using a potato masher if necessary to smooth out any lumps.

*Makes about 5 cups, depending on size of squash.

Other Butternut Squash Recipes to Try:

The Best Butternut Squash Soup by Holistic Squid

Healthy Butternut Squash Shepherd’s Pie by Primally Inspired

Butternut Squash Gratin by Oh Lardy

Curried Apple Butternut Squash Soup by The Darling Bakers

Banner to subscribe to Real Food newsletter and access free "Good, Better, Best, Guide to Real Food."

Pin it Here:

Mashed butternut squash with maple syrup and cinnamon |



(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.)

The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Lori @

Sunday 7th of December 2014

Butternut squash is so delicious and all that Vitamin A is great for our immunity! I make sweet potatoes using this method and with these spices too and it is wonderful. I add garam masala, too, sometimes as well. And they make great leftovers that warm up very well.

This site uses Akismet to reduce spam. Learn how your comment data is processed.