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Easy Keto Creamy Roasted Butternut Squash Mash Recipe

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This Keto Creamy Roasted Butternut Squash Mash is smooth, buttery, and full of flavor. A low-carb side dish that feels like comfort food but fits a keto lifestyle. Roasted squash blended with cream cheese, butter, and herbs creates a silky mash that tastes rich and cozy, perfect with chicken, steak, or fish.

Ingredients

Scale

  • 1 medium butternut squash (about 2½ to 3 pounds)

  • 2 tablespoons olive oil or melted butter

  • Salt and black pepper, to taste

  • 3 tablespoons heavy cream (or coconut cream for dairy-free)

  • 2 tablespoons cream cheese

  • 1 tablespoon unsalted butter

  • 1 garlic clove, roasted or sautéed

  • Optional: pinch of nutmeg or smoked paprika

  • Optional: fresh herbs for garnish (thyme, sage, or parsley)

Instructions

  • Preheat the oven to 400°F (200°C).

  • Peel the butternut squash, cut it in half, and remove the seeds.

  • Slice the squash into 1-inch cubes.

  • Toss cubes in olive oil or butter, season with salt and pepper.

  • Spread the squash on a baking tray lined with parchment paper.

  • Roast for 25–30 minutes, or until soft and golden around the edges.

  • Let it cool slightly, then transfer to a food processor or blender.

  • Add cream cheese, butter, heavy cream, and roasted garlic.

  • Blend until smooth and creamy. Add more cream if needed.

  • Taste and adjust seasoning. Add nutmeg or paprika if you like.

  • Serve warm with melted butter and fresh herbs on top.

Notes

  • Roast the squash — don’t boil it. Roasting adds flavor and keeps it thick.

  • Add a spoon of sour cream or ricotta for extra creaminess.

  • Store leftovers in the fridge for up to 4 days or freeze for 2 months.

  • Reheat gently with a splash of cream to bring back the soft texture.

  • Great make-ahead side for holidays or meal prep.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-creamy-roasted-butternut-squash-mash/