• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sides

    White Bean Butternut Squash Mash

    Published: Nov 17, 2021 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Two forks on a plate with butternut squash mash, brussels sprouts, vegan turkey cutlets, and gravy.
    Overhead view of a bowl of butternut squash mash garnished with two sprigs of fresh thyme.

    This creamy Butternut Squash Mash is a delicious alternative to mashed potatoes. The naturally sweet flavor of the squash pairs beautifully with savory white beans. It’s the perfect pop of color on your Thanksgiving plate, but the recipe is quick and easy enough for any weeknight!

    Plate of vegan turkey, squash purée, and roasted veggies.

    Creamy white beans are puréed with the squash along with sweet onion and some garlic. It’s the dish you didn’t know you were missing. It’s so delicious!!

    It keeps really well, so feel free to make it ahead of time. You can even freeze it.

    Either way, make sure you give this butternut squash mash a try!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage and freezing
    4 Pro tips for success
    5 FAQs
    6 More vegan butternut squash recipes
    7 White Bean Butternut Squash Mash

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Butternut squash ~ You could buy a whole butternut squash, peel it, remove the seeds, and then chop it into cubes. Or you can buy pre-chopped squash from the produce or freezer aisle of your grocery store. Either way works great and one is not really any better than the other in this dish.

    This same method would also work for sweet potatoes if you prefer.

    White beans ~ Creamy white beans add a lovely, savory depth of flavor to this squash purée. They also help to thicken the mash and add a dose of healthy plant protein.

    If you love white beans, you’ll love my easy white bean salad, vegan white chili, pasta with white beans, and spinach artichoke white bean burgers!

    Onion ~ I like a sweet onion here to complement the sweetness of the squash.

    Broth ~ Choose low-sodium vegetable broth so it’s easier to control the sodium. You could also just use water. The liquid is drained off after cooking, but the flavor of the broth does get into the squash cubes giving them even more flavor.

    If you choose to use water instead of broth, you’ll likely need more salt and pepper than the recipe calls for. Taste and adjust as necessary.

    Extras ~ I like to keep this dish simple, but you can definitely add some thyme or rosemary if you like. Also, a tablespoon or two of nutritional yeast would add a rich, savory flavor.

    How to make the recipe

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    This dish looks fancy, but it’s actually really easy. Most of the time involved is hands off. You just need to chop the veggies first and then purée the squash mixture once it’s cooked.

    4 photo collage of cooking squash and onions in a pot and blending them.

    Place the cubed butternut squash, sliced onions, and spices in a pot with the vegetable broth (1) and bring to a boil. Turn down the heat to a simmer and cook until tender, about 15 minutes (2).

    Drain off most or all of the liquid. I like to leave a little bit of the liquid because I like a thinner mash. If you like a thick mash, more like mashed potatoes, drain all of the liquid.

    Add the white beans (3) and purée using an immersion blender until smooth (4).

    A potato masher won’t really work in this case because it won’t be able to break down the onions enough. You could alternately transfer the mixture to a blender or food processor if you don’t have an immersion blender.

    Overhead view of a bowl of butternut squash mash garnished with two sprigs of fresh thyme.

    Storage and freezing

    Fridge: This butternut squash mash will keep in an air-tight container in the fridge for 3 to 4 days.

    Freezer: You can also freeze it. In a freezer safe container or plastic bag it will keep well for up to 3 months.

    Reheat: Thaw in the fridge overnight and warm in the microwave (in a microwave safe dish) for a couple minutes. You can also gently reheat in a pot on the stove top over medium-low heat.

    Brussels sprouts, butternut squash mash, vegan turkey cutlets, and gravy in individual bowls.

    Pro tips for success

    ~ Peel and de-seed the butternut squash and chop into cubes that are roughly all the same size. This will ensure they will all cook through at the same time.

    ~ To save time, use pre-chopped butternut squash from the produce or freezer section of your grocery store.

    ~ Drain and rinse the canned beans.

    ~ Drain all of the liquid for a thicker mash. Drain most, but not all, if you like a thinner mash.

    ~ Use an immersion blender to purée the mixture until smooth. Alternately, you can transfer the mixture to a blender or food processor. A potato masher won’t work well for this as it won’t break down the onions well.

    ~ Taste and adjust seasoning to your liking.

    FAQs

    Is it better to roast, boil or steam the squash?

    I love roasted squash, but for this mash, I think it’s just as tasty to boil it and it’s much quicker! It also allows this dish to be oil-free.

    How do you thicken mashed butternut squash?

    The creamy white beans in this butternut squash mash help to thicken it up.
    You could also add some nutritional yeast for a “cheesy” vibe which will also help give it extra body.
    If it seems very liquidy, place a coffee filter in a fine mesh sieve and pour the mash in, letting the excess liquid drip out.

    What does butternut squash pair well with?

    This butternut squash mash is a great side dish for Thanksgiving. Serve it up alongside Vegan Chicken Cutlets, Roasted Brussels Sprouts, Mushroom Stuffing, and Cranberry Sauce!
    It would also be great next to Lentil Meatloaf Muffins (from my friend, Amy, over at Veggies Save the Day), Baked Tofu, Red Lentil Quinoa Fritters, or Millet Black Bean Patties.

    Two forks on a plate with butternut squash mash, brussels sprouts, vegan turkey cutlets, and gravy.

    More vegan butternut squash recipes

    • Butternut Squash Mac and Cheese
    • Butternut Squash Risotto
    • Butternut Squash Apple Soup
    • Vegetarian Cottage Pie
    • Quinoa Spinach Salad with Butternut Squash
    • Vegan Queso
    • Cinnamon Butternut Squash Bread

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Bowl of mashed squash next to plates of other Thanksgiving foods.

    White Bean Butternut Squash Mash

    This creamy Butternut Squash Mash is a delicious alternative to mashed potatoes. The naturally sweet flavor of the squash pairs beautifully with savory white beans. It's the perfect pop of color on your Thanksgiving plate, but also quick and easy enough for any weeknight!
    5 from 1 vote
    Print Pin Rate
    Course: Sides
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 servings
    Calories: 196kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Immersion blender

    Ingredients

    • 4 cups cubed butternut squash peeled and seeds removed
    • 1 sweet onion sliced or chopped
    • 2 cloves garlic minced
    • 2 cups low-sodium vegetable broth
    • 1 can (15 oz) white beans rinsed and drained (or 1 ⅕ cups cooked white beans)
    • ½ teaspoon salt or to taste
    • ¼ teaspoon black pepper or to taste

    Instructions

    • In a pot over medium-high heat on the stove, place the cubed squash, sweet onion, garlic, vegetable stock, salt and pepper. Cover and simmer about 15 to 20 minutes until very tender. Drain.
    • Add the white beans.
    • Using an immersion blender, purée until completely smooth. Alternately, you can transfer the mixture to a blender or food processor to purée.
    • Taste and adjust seasoning as needed. Serve hot.

    Notes

    ~ To save time, use pre-chopped butternut squash from the produce or freezer section of your grocery store.
    ~ Drain all of the liquid for a thicker mash. Drain most, but not all, if you like a thinner mash.
    ~ Use an immersion blender to purée the mixture until smooth. Alternately, you can transfer the mixture to a blender or food processor. A potato masher won’t work well for this as it won’t break down the onions well.

    Storage/Freezing
    This butternut squash mash will keep in an air-tight container in the fridge for 3 to 4 days.
    You can also freeze it. In a freezer safe container or plastic bag it will keep well for up to 3 months.
    To reheat, thaw in the fridge overnight and warm in the microwave (in a microwave safe dish) for a couple minutes. You can also gently reheat in a pot on the stove top over medium-low heat.

    Nutrition

    Calories: 196kcal | Carbohydrates: 40g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 1069mg | Potassium: 802mg | Fiber: 8g | Sugar: 14g | Vitamin A: 12350IU | Vitamin C: 77.6mg | Calcium: 110mg | Iron: 2.7mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Sides

    • Roasted asparagus with lemon zest and two lemon wedges on a plate.
      Easy Roasted Asparagus with Lemon
    • Seasoned roasted chickpeas in a bowl with a small wooden spoon.
      Garlic Herb Seasoned Roasted Chickpeas
    • Two slices cut from the whole loaf.
      Vegan Molasses Oatmeal Bread
    • Tempeh bacon on an open face sandwich.
      Smoky Tempeh Bacon
    1.6K shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Alisha Ross says

      February 03, 2020 at 10:50 pm

      roasted BN squash in bread – WOW. This sounded good until I read that you used roasted squash – then i could smell it. Great job putting together this recipe – and thanks for sharing!
      Regards

      5 stars

      Reply
    2. jessica says

      January 16, 2018 at 12:02 pm

      Hi, is there a grain/pasta/ etc that you would recommend to make this a heartier meal for a vegetarian?

      Reply
      • Jenn S. says

        January 16, 2018 at 4:35 pm

        Hi, Jessica. You could serve it alongside baked tofu or tempeh or even some simple quinoa. Anything you think sounds good!

        Reply
    3. Stacy A says

      November 18, 2016 at 2:56 pm

      Can you use any other beans beside white bean for i have a can of navy beans could i use them instead of white.

      Reply
      • Jenn S. says

        November 18, 2016 at 5:16 pm

        I would think so. I find cannellini beans to be the creamiest, but I would think any white bean would work. Add a little extra liquid if you need to get them really creamy. Let me know how it turns out!

        Reply
    4. Sarah says

      October 20, 2016 at 6:45 pm

      Oh man, all of this looks so delicious! Irving loves butternut squash, so we’ll have to give this one a try!

      Reply
      • Jenn S. says

        October 21, 2016 at 7:57 am

        Smart man! It’s my favorite squash…especially because it’s available all year, unlike pumpkin. I hope you guys like this!

        Reply
    5. Margaret - Veggie Primer says

      October 19, 2016 at 8:01 am

      Sounds like the perfect comfort food and fairly easy to prepare. LOVE it! Gotta try it! 🙂

      Reply
      • Jenn S. says

        October 19, 2016 at 9:29 am

        Thanks, Margaret! Very easy and yes, oh so comforting!

        Reply
    6. Cadry says

      October 18, 2016 at 12:40 pm

      This sounds like the perfect quintessential fall dish. And I bet those white beans give the squash extra staying power!

      Reply
      • Jenn S. says

        October 18, 2016 at 6:51 pm

        Yes, they sure do! It tastes light, but it’s actually very hearty. Thanks, Cadry!

        Reply
    7. Beth Hornback says

      October 18, 2016 at 12:42 am

      Well this just looks like fall in a bowl! YUM.

      Reply
      • Jenn S. says

        October 18, 2016 at 7:40 am

        Thanks, Beth! It tastes like fall in a bowl too! 🙂

        Reply
    8. Amy Katz from Veggies Save The Day says

      October 17, 2016 at 11:20 pm

      Jenn, this seriously looks amazing! I am definitely making it soon.

      Reply
      • Jenn S. says

        October 18, 2016 at 7:39 am

        Thank you, Amy! I hope you love it!

        Reply
    9. Ginny McMeans says

      October 17, 2016 at 3:14 pm

      Gosh, does that look beautiful! I can just imagine how good it tastes and your pairings are perfect.

      Reply
      • Jenn S. says

        October 18, 2016 at 7:39 am

        Aw, thank you so much, Ginny! It definitely makes a great combo!

        Reply
    10. Dianne's Vegan Kitchen says

      October 17, 2016 at 9:03 am

      This looks like the perfect meal!

      Reply
      • Jenn S. says

        October 17, 2016 at 10:20 am

        Thanks, Dianne!

        Reply
    11. Esther says

      October 14, 2016 at 4:42 pm

      Oooh Brussel sprouts are one of my favorite veggies. This sounds so good!

      Reply
      • Jenn S. says

        October 15, 2016 at 9:53 am

        Thanks, Esther. I hope you love it. Let me know if you try it. Enjoy your weekend!

        Reply
    12. Rebecca - Strength and Sunshine says

      October 14, 2016 at 6:58 am

      O girl! This would make a perfect Fall date night meal 😉 YUM!

      Reply
      • Jenn S. says

        October 14, 2016 at 7:03 am

        Yes! Let the romance begin!! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Satisfying Salads

    • Salad with greens, vegetables, tofu, and walnuts in a black bowl.
      The Ultimate Guide to Making Salads for Dinner
    • Kale Apple Slaw on a plate with two forks.
      Kale Apple Slaw
    • Roasted radishes and brussels sprouts in a white bowl with a serving spoon.
      Oven Roasted Radishes and Brussels Sprouts
    • Vegan Brussels Sprouts Salad plated in a black bowl with two serving spoons.
      Vegan Brussels Sprouts Salad

    Top Rated

    • Two forks lying next to a plate of pasta.
      Garden Veggie Pasta
    • Two bagel halves topped with veggie cram cheese on a wooden platter.
      Veggie Cream Cheese
    • BBQ Chickpea Sandwich topped with creamy coleslaw and pickles on a whole wheat bun.
      BBQ Chickpeas Sandwiches
    • Stack of 5 thin cookies.
      Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    1554 shares