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Mashed Butternut Squash with Thyme and Mascarpone

Simple, beautiful and delicious. This butternut squash is roasted with garlic and thyme, then mashed with creamy mascarpone cheese. A perfect side dish.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: Autumn, Fall, Thanksgiving
Servings: 6
Calories: 172kcal
Author: Emily Clifton - Nerds with Knives


  • 1 butternut squash peeled, seeded and chopped into 3/4 pieces
  • 4 cloves garlic peeled but left whole
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme about 4 sprigs
  • 2 tablespoons unsalted butter
  • 2-4 tablespoons milk
  • 3 tablespoons mascarpone cheese room temp (or use sour cream)
  • Kosher salt
  • Black pepper


  • Preheat oven to 375.
  • Peel, seed and chop the butternut squash into roughly 3/4 inch pieces. Place on a sheet tray with the whole, peeled garlic cloves and toss together with olive oil, salt and pepper. Spread everything out in a single layer.
  • Roast on the middle rack. After 20 minutes, add the thyme and turn squash and garlic so the other side browns. Cook for another 20-25 minutes. You want the squash to be very tender and just lightly brown.
  • Remove from oven and place squash and garlic in a bowl. Using a potato masher, mash the squash and garlic until it’s all mixed up and you can’t see any more chunks. If you like a very smooth texture, you could pulse it in a food processor instead. I like it more rustic so I just mashed mine in the bowl.
  • While it’s hot, add the mascarpone (or sour cream), butter and 2 tablespoons milk. Stir until smooth and creamy. If it’s still too thick, add more milk a little at a time until you like the consistency. Season with salt and pepper to taste.


Calories: 172kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 12mg | Potassium: 461mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13556IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 1mg
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