If you’re craving something cozy, creamy, and super easy to make, this mashed butternut squash with coconut milk is right up your alley.
It’s sweet, smooth, and has that rich, velvety texture without any dairy.
Perfect as a side dish or a light meal on its own — especially during squash season.
Why I Love This Recipe
I first made this dish on a chilly night when I had some butternut squash sitting around and zero interest in anything complicated. I needed something quick and comforting — and this mash hit the spot.
- It’s super simple with just a few ingredients
- No dairy needed but still creamy and rich
- Naturally sweet with warm, cozy flavor
- Great with just about anything on the plate
Servings + Time
Serves: 3–4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
What You’ll Need
- 1 medium butternut squash (about 2.5–3 lbs), peeled, seeds removed, cut into 1-inch cubes
- ¾ cup canned full-fat coconut milk
- ½ tsp salt
- ¼ tsp black pepper
- ½ tbsp olive oil (optional, for richness)
- Optional: chopped parsley or chives for garnish
Ingredients
Pro Tips
- Cut the squash into even-sized cubes so it cooks evenly
- Use full-fat coconut milk for the best texture and taste
- You can roast the squash instead of steaming for deeper flavor
- Don’t over-mash — a little texture makes it better
- Stir in olive oil at the end for extra shine and richness
Tools Needed
- Sharp knife
- Cutting board
- Steamer or pot with a steam basket
- Large mixing bowl
- Fork or potato masher
- Wooden spoon
Substitutions and Variations
- Swap butternut squash for sweet potato or kabocha squash
- Use oat milk or almond milk instead of coconut milk (less creamy)
- Add roasted garlic or sautéed onions for more flavor
- Top with toasted seeds or nuts for crunch
Make Ahead Tips
- Steam the squash ahead and store in the fridge for up to 3 days
- You can fully make the mash in advance and reheat — add a splash of coconut milk if it thickens
How to Make Mashed Butternut Squash with Coconut Milk
Step 1: Prep the Squash
Peel, remove the seeds, and cut 1 medium butternut squash (2.5–3 lbs) into 1-inch cubes.
Step 2: Steam the Squash
Place all the squash cubes in a steamer basket and steam for 20–25 minutes, until fork-tender.
Step 3: Mash the Squash
Transfer the steamed squash to a large bowl. Use a fork or potato masher to mash until mostly smooth.
Step 4: Add Coconut Milk and Seasoning
Add ¾ cup coconut milk, ½ tsp salt, ¼ tsp black pepper, and ½ tbsp olive oil (if using) to the mashed squash. Mix well until creamy and evenly combined.
Step 5: Garnish and Serve
Spoon the mash into a serving bowl or plate. Sprinkle with black pepper and fresh herbs, if using. Serve warm.
Leftovers + Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or in the microwave, add a bit of coconut milk if needed
Macros Information (Per Serving – based on 4 servings)
- Calories: 160
- Carbs: 22g
- Protein: 2g
- Fat: 8g
- Fiber: 4g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Butternut squash has natural starches that create a creamy mash when cooked and mashed, even without butter or cream. Coconut milk brings in healthy fats that add richness and smooth texture. The simple seasonings help highlight the natural sweetness of the squash.
Common Mistakes
- Cutting the squash too big – takes longer to cook and might not mash evenly
- Using light coconut milk – results in a thinner, less rich mash
- Mashing while too hot – let it cool slightly to avoid watery texture
- Not seasoning enough – salt and pepper are key to balancing the sweet flavor
What to Serve With
- Steamed rice or quinoa
- Crusty toasted bread
- Roasted tofu, tempeh, or grilled plant-based protein
- Tangy salads to balance the richness
FAQ
Can I use Japanese pumpkin instead of butternut squash?
Yes! Kabocha squash works great and is a bit sweeter.
What kind of coconut milk is best?
Canned full-fat coconut milk gives the best creamy texture and taste.
What if I don’t have a masher?
Use a fork or even a spoon — just takes a bit more elbow grease.
Can I make it ahead of time?
Absolutely. Just reheat and add a splash of coconut milk if it thickens too much.
Hope you love this easy, cozy mashed butternut squash with coconut milk as much as I do. If you try it out, leave a comment and let me know how it turned out or what twist you added!