Brown Butter Maple Mashed Butternut Squash (Slow Cooker) Tips, FAQ & printable recipe

Tips for success

For the smoothest texture, use an immersion blender and blend until completely silky, about 1 minute. If using a potato masher, mash thoroughly and then whisk vigorously to break up any remaining lumps.

Warm the serving bowl by filling it with hot water for a minute, then drying it, so the mash stays hot longer. The candied pecans should be added just before serving to keep them crunchy.

This dish can be made up to two days ahead and reheated gently on the stove or in the microwave. Add a splash of maple syrup or water when reheating to restore moisture.

The browned butter drizzle can be made fresh or melted from stored browned butter. For a festive touch, sprinkle a little extra cinnamon on top right before serving.

Variations

• Add a touch of heat: Stir in 1/4 teaspoon of cayenne pepper or a pinch of red pepper flakes along with the cinnamon for a subtle kick that balances the sweetness.
• Swap the sweetener: Replace maple syrup with honey or brown sugar. If using honey, reduce the amount to 1/4 cup to avoid over-sweetening.
• Make it dairy-free: Substitute the browned butter with olive oil or coconut oil. The flavor will be less nutty but still delicious.
• Add fresh herbs: Stir in 1 tablespoon of chopped fresh sage or thyme after whipping for an earthy, savory note.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently, adding a splash of maple syrup or water to restore creaminess.

Freezer

Freeze the squash mash (without the pecan topping) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, or in the microwave in 30-second bursts.

Store leftovers in an airtight container in the refrigerator for up to 5 days. The mash will thicken as it cools; stir in a little water or maple syrup when reheating to bring back the creamy texture. The candied pecan topping is best added fresh, as it softens over time.

This dish is perfect for making ahead. Prepare the squash and brown the butter up to a day in advance, keeping them refrigerated separately.

Assemble in the slow cooker and cook as directed when ready. Or fully cook the mash, let it cool, and refrigerate for up to 2 days. Reheat gently on the stove or in a slow cooker on low.

Serving ideas

Serve this squash mash as a side dish for Thanksgiving, alongside roasted turkey, gravy, and green beans. It also pairs beautifully with pork chops or roasted chicken. The sweet, nutty flavor complements savory mains and adds a touch of elegance to any dinner table.

For a holiday presentation, spoon the mash into a wide bowl and create a swirl with the back of a spoon. Drizzle with browned butter and scatter candied pecans on top.

Garnish with a light dusting of cinnamon. This dish is also delicious as a vegetarian main course when served with a grain salad.

Frequently asked questions

Recipe card

Brown Butter Maple Mashed Butternut Squash (Slow Cooker)

Prep 15 minCook 3 h 30 minTotal 3 h 45 minServes 10

Ingredients

• 5 lb butternut squash, peeled and cubed
• 1/2 cup browned butter
• 1/3 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/2 cup chopped candied pecans
• 2 tbsp browned butter, for drizzling

Instructions

1. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 5 minutes. Remove from heat and let cool slightly.
2. Peel the butternut squash with a vegetable peeler. Cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
3. Place the cubed squash in the slow cooker. Pour the browned butter and maple syrup over the top. Sprinkle with cinnamon and sea salt. Stir to coat the squash evenly.
4. Cover the slow cooker and cook on HIGH for 3 1/2 hours, until the squash is very soft and easily pierced with a fork.
5. Using an immersion blender or a potato masher, whip the squash directly in the slow cooker until completely smooth and velvety. If using a potato masher, mash until no lumps remain.
6. Spoon the squash mash into a warm serving bowl. Top with chopped candied pecans and drizzle with additional browned butter, if desired.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

42 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.