Cauliflower Butternut Squash Mash

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Delight in our gluten-free, dairy-free Cauliflower Butternut Squash Mash, where the natural sweetness of butternut squash meets the creamy texture of cauliflower. Infused with cumin, paprika, turmeric, and ground mustard, this recipe boasts warm, savory, and subtly spicy notes. Elevate your dining experience with this rich, flavorful, and wholesome side dish perfect for any occasion.

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With the spring comes cold rainy days, but fear not there is a silver lining to get over these gloomy days: some warm, comfort food that tastes great but also delivers nutrition. Enter my cauliflower butternut squash mash. 

Setting itself apart from traditional mashed butternut squash recipes, this dish adds another layer of flavor and nutrients with the incorporation of cauliflower. 

It fuses the sweetness of butternut squash with the creamy nutty goodness of cauliflower only to be surpassed by the warmth of a medley of warm and earthy spices paprika, cumin, turmeric, and ground mustard that will tantalize the tastebuds.

The warmth and coziness it oozes have made this recipe a staple dish for those colder months. It snuggles you like a warm blanket or sweater.

Join me as I guide you step-by-step process to create this delicious mashed butternut squash and cauliflower. Learn how it can satisfy your taste buds and also bring you comfort and joy.

Why You Will Love This Recipe

One of my favorite pastimes is to experiment with different veggie and spice combinations. This week I have crafted a recipe that I feel is one of my best butternut squash recipes. Read on to learn some reasons why you will spring into love with this mashed butternut squash too: 

Easy to make: With just a few ingredients and a little prep, this recipe can be easily made no matter what your cooking skills.

Flexible for meal planning: This cauliflower and butternut mash can be enjoyed as a side dish or it can also be accompanied by various proteins or on its own. This gives you flexibility when meal planning. 

Comforting warmth The warm and cozy feeling this dish gives is great for those cold spring days.

Full of flavor: The paring of butternut squash and cauliflower blends seamlessly with the medley of warm spices for a fun and flavorful sweet, mild, and nutty taste.

Nutrient-dense ingredients: Each ingredient in this dish offers essential vitamins and minerals. It also offers a lot of potent antioxidants that are good for nutrition. Get not only flavor but nutrition in every bite.

Creamy goodness: The mash-up of cauliflower and butternut squash turns this dish into a creamy and smooth masterpiece.

Caters to many diets:  Aside from being gluten- and dairy-free this dish is also a vegan and vegetarian delight. So enjoy it without any worry about not following your dietary protocols. 

Colorful palate: The bright orange hue of butternut squash stands strong making this a visually stunning dish that will brighten up any meal.

The culmination of these aspects will make you embrace this recipe and love it as much as I do.

What is butternut squash?

Butternut squash is a winter vegetable that is available year-round thanks to its late summer and autumn harvests. It looks similar to a gourd with the addition of an elongated neck and bell-shaped bottom. 

Its unique tan-yellow colored skin makes it a vegetable that stands out in the produce aisle. The inside is also quite striking with a rich, deep orange hue. 

This veggie can be enjoyed either raw or cooked, however, if you want a sweeter squash cooking is recommended. 

Butternut squash is also known for its long shelf life. When stored properly it can last for 2 to 3 months.

Butternut squash nutrition facts

According to the USDA butternut squash nutrition info, some nutrients have slight differences when comparing raw and cooked squash.

The fiber and carbs in butternut squash vary slightly depending on whether it is raw or cooked.  

One 100-gram serving of raw squash has 2 grams while cooked squash has 3 grams. There are also 12 grams of carbs in raw quash while cooked squash has about 11 grams.

Alternatively, the amount of calories, fat, and protein in butternut squash is consistent despite being raw or cooked.

That serving of RAW butternut squash contains about 40 calories, 1 gram of protein, and less than a gram of fat.

The other vitamins, minerals, and antioxidants are the same whether eaten raw or cooked.

Vitamins A and C, are the most prevalent nutrients in butternut squash. These vitamins are also antioxidants. Butternut squash also contains the phytochemicals beta-carotene and lutein.

Butternut squash also has small amounts of the vitamins folate, B6, niacin, thiamin, and riboflavin as well as the minerals magnesium, copper, potassium, manganese, calcium, phosphorus, zinc, and iron.

What does butternut squash taste like

Butternut squash has been said to taste similar to sweet potatoes but with its own strikingly delicious blend of subtle sweetness, earthy, nutty, and butteriness. 

The natural sugars are what contribute to its somewhat sweet flavor. If you want to magnify that flavor it is recommended to use a ripe squash.

While butternut squash can be enjoyed plain, you can also enhance the taste of butternut squash with cooking and seasoning. Roasting or caramelizing this squash can bring out sweet and nutty notes. Cinnamon, nutmeg, and other herbs will also enrich the natural sweetness. If you want a more buttery flavor olive oil is a good addition. 

Other pairings that make this vegetable taste great are mashed cauliflower, low-sodium vegetable broth, cumin, paprika, turmeric, and ground mustard. This mix of ingredients creates a creamy and subtle sweetness with a touch of some mild heat, and smokiness, along with aromatic and slight earthy warmth notes

To get all the details for giving butternut squash a delectable taste, get the full details in the recipe card below.

What is cauliflower

Cauliflower is a cruciferous vegetable a part of the Brassica or cabbage, kale, and broccoli family. It is similar in build and shape to broccoli. 

The edible part known as the “curd” forms a firm, succulent cluster of partially developed flowers. This dense, compact head connects to a thick central stem. 

White or cream is the most common type of cauliflower. However, this veggie also comes in green, purple, or orange. 

It thrives in cool weather and is available year-round. Cauliflower’s versatility enables it to be prepared in several ways making it a great veggie to add to raw and cooked dishes.

Cauliflower nutrition facts

According to the cauliflower nutrition info in the USDA food database, there are differences in nutrient levels whether you eat this veggie raw or cooked.

One 100-gram serving of raw cauliflower contains the following:  

• 25 calories
• 2 grams protein
• 0 grams fat
• 5 grams carb
• 2 grams fiber

The same serving size of cooked cauliflower contains similar amounts of protein, fat, and fiber. The amount of carbs and calories in cauliflower that is cooked is slightly lower (23 calories and 5 grams of carbs).

When looking at the other nutrients in cauliflower there are similarities between raw and cooked cauliflower. Both are a very good source of vitamin C and a good source of folate, B5, and vitamin K.

Cauliflower cooked or raw also contains small amounts of calcium magnesium, zinc, iron, selenium, copper, manganese, potassium, phosphorus, and the B vitamins thiamin, B6, riboflavin, and niacin.

Cooking has been known to result in nutrient losses. Like other veggies, the nutritional value of cauliflower fluctuates when cooked. The amount of magnesium, calcium, vitamin K, mono- and polyunsaturated fats decreases when cooked. 

One interesting tidbit about cauliflower is that cooking enhances the amount of vitamin A. Raw cauliflower does not contain any of this nutrient however, when you add heat the amount of vitamin A increases to about 1 microgram or 12 international units. 

Aside from being a low-calorie, low-carb veggie rich in vitamins and minerals, cauliflower is a rich source of the bioactive compounds glucosinolates, phenolics, and flavonoids.

Whether you enjoy it raw or cooked cauliflower is a nutrient-dense food that can be a nice addition to the diet.

What does cauliflower taste like?

The flavor of cauliflower differs whether it is raw or cooked. Raw cauliflower has a fresh and crisp texture. It is crunchy with a mild, slightly bitter flavor. 

When cooked cauliflower gets soft and loses its bitterness. A sweeter, nutty taste will develop making it more palatable. Cooking causes caramelization which breaks down the natural sugars and causes the veggie to become sweeter. 

Its plainer taste makes it a great accompaniment to a plethora of vegetables and spices. When paired with mashed butternut squash, low-sodium vegetable broth, cumin, paprika, turmeric, and ground mustard you get a warm and inviting dish that goes great with any meal.

Colored cauliflower will have a similar taste to white cauliflower with subtle differences based on color. Purple cauliflower gets its color from the antioxidant anthocyanins. It tastes slightly milder, sweeter, and nuttier than white cauliflower. 

Orange cauliflower is often sweeter and creamier than white cauliflower with a faint hint of carrot-like flavor due to the high amount of the antioxidant beta-carotene. This compound is responsible for giving carrots their orange color.

Green cauliflower also known as Broccoflower is similar to regular cauliflower with a slightly earthier flavor. Green cauliflower also known as Broccoflower is similar to regular cauliflower with a slightly earthier flavor. Since it is a cross between cauliflower and broccoli it also has a hint of broccoli flavor.

Potential benefits of cauliflower & butternut squash

Now that you know the nutrition info you may wonder, “Is butternut squash and cauliflower good for you?”

Foods rich in nutrients are thought to have qualities that potentially make them a healthy addition to the diet.

Both veggies are high in vitamins A, C, K, fiber, beta-carotene, folate, and B5. 

Thanks to being rich in these nutrients potential butternut squash and cauliflower health benefits include the following: reduced inflammation as well as improvements in blood pressure, digestive, vision, heart, brain, skin, and immune health.

How to pick butternut squash

Picking butternut squash may seem like a daunting task but don’t fret! There are ways how to tell when butternut squash is ripe. They include the following: 

• Color
• Firmness
• Size
• Shape
• Sound
• Stem
• Texture
• Weight

Color

A ripe squash will have a matte, deep, and creamy beige or tan color. Avoid squashes that have green patches, uneven coloring, or are shiny.

Size

Look for a medium-sized butternut squash that is about 2 pounds.

Shape

The shape of the squash will also indicate its ripeness. A good squash will have a straight neck and a plump, rounded bulb-like bottom

A squash with too thin a neck can mean it may be dried out.

Sound

A knuckle tap on the squash will tell its ripeness. If you hear a hollow sound after tapping the squash will tell you it’s ripe.

If you hear a dull or dense sound pick another squash.

Texture

The squash’s skin texture is another way to tell whether or not it is ripe. A smooth, firm squash is one you want to use. 

Don’t pick squashes that have bruises, deep cuts, soft, mushy spots, or rough or bumpy skin, 

Stem

Look at the stem for ripeness. It should be green, dry, and firm but flexible when pressed. Steer clear of squash with mushy or easily detached stems.

Weight

Pick a squash that feels heavy for its size. This type of squash has more moisture and will enhance the flavor and texture. Unnaturally lighter-feeling squash may be dry or underripe.

How to pick cauliflower

Cauliflower is available year-round but is most in season during cooler months up until the end of April. To get the best quality cauliflower look at the following:

• Color 
• Firmness
• Compact head
• Leaves
• Size
• Weight

Color

Look for a cauliflower that is creamy white or pale yellow. Avoid ones with mold, dark spots, blemishes, or discoloration. These are indications of bad cauliflower.

Compact head

Cauliflower with a compact, densely packed head of florets is fresher and more flavorful than those with loose or spread-out florets.

Firmness

A firm and dense cauliflower is a fresh cauliflower. Gently press the head of the florets with your fingertips. It should feel firm and compact. Avoid cauliflower with heads that are soft or spongy.

Leaves

The leaves surrounding the cauliflower should be crisp and a vibrant shade of green. Leaves that are wilted or yellow indicate it is going bad.

Size

The size of the cauliflower does not necessarily indicate quality. Smaller to medium-sized cauliflower heads are more tender and have a sweeter flavor than large heads.

Weight

Like butternut squash, you want to get a cauliflower that feels heavy for its size. This ensures a tightly packed head of florets.

Follow these tips to ensure you get a fresh, great-tasting cauliflower.

How to prepare a butternut squash

The steps for preparing butternut squash include the following: 

• Gather your equipment
• Wash and dry
• Cut off the ends
• Peel the squash 
• Slice in half
• Remove the seeds
• Cut the squash into cubes
• Rinse the cubes (optional)
• Cook the squash

Gather your equipment

Before you prepare your butternut squash make sure you have all the equipment you need. This includes the butternut squash, a large sharp Chef’s knife*, a cutting board*, a vegetable peeler*, and spoon*, and a small bowl (optional) for collecting the seeds and pulp.

Wash and dry

Take the whole butternut squash and place it under cool running water to remove any dirt or debris. Use a clean kitchen towel to pat it dry. 

If you notice the squash has a lot of dirt you can also use a scrub brush* to get it clean.

Cut off the ends of the squash

Lie the butternut squash on its side on the cutting board. Carefully slice off the top and bottom of the squash with a Chef’s knife so you have two flat ends.

Peel the squash

You can use a vegetable peeler to peel the skin off the squash. Hold the peeler firmly and use one hand to hold the peeler and the other to hold the squash in place. Peel the skin with the peeler away from you from top to bottom. It may have to be done a few times to remove all the tough outer skin until you see the orange flesh beneath.

Slice the squash in half

There are a few steps to slicing the squash in half. First, cut the squash in half horizontally so you separate the neck from the round bottom. Then take the bulb-like bottom and cut it in half vertically so you can see the seeds and pulp inside.

This will make removing the seeds easier. Check out the next section for de-seeding the squash.

Remove the seeds

I like using the bottom part of the squash in my mash so de-seeding is a necessary part of the preparation process.

Take the spoon and scoop out the seeds and stringy pulp from one-half of the bottom. Repeat on the other half until all the seeds and pulp are removed. 

Place them in the bowl to save for roasting or throw them in the garbage.

Cut the squash into cubes

When cutting the squash, start with the long neck piece. Place it on the cutting board sideways to cut the squash longway into two halves. 

Take one-half of the squash and place it face down on the cutting board. Then cut the piece into 1-inch thick strips or slices lengthwise. Then cut these slices crosswise so you have 1-inch cubes. Repeat on the other half of the squash until the neck is completely cut into cubes.

Last, you want to cut the bottom pieces of squash into cubes. Lay one of the bottom halves on the cutting board flat side down. Cut the halve into strips similar to the way you did for the neck part of the squash. 

Then take the strips and stack them together. Cut across the stack widthwise so you create 1-inch cubes. Repeat those steps on the other half of the squash bottom until all the butternut squash is cubed.

Rinse the cubes (optional)

If you want to rinse the butternut squash cubes feel free to give them a quick rinse with cold running water to remove any excess pulp or debris. This is optional.

Cook the squash 

Once the squash is cubed it is ready to be cooked. There are many ways to cook squash. For this particular recipe, we are cooking squash and cauliflower on the stovetop.

Check out the recipe card below for the full recipe outline and instructions.

How to prepare cauliflower for this recipe

Here are the steps for preparing cauliflower for this recipe: 

• Gather equipment needed
• Rinse the cauliflower
• Remove the leaves
• Trim the stem
• Separate the cauliflower head into florets
• Check the size of the cauliflower pieces 
• Cut the florets into small pieces 
• Cut the remaining stem if any
• Rinse the cauliflower (optional)
• Cook the cauliflower

Gather the equipment needed

Before prepping the cauliflower you need to gather the following equipment: a sturdy cutting board*, a sharp paring knife*, and Chef’s knife*.

Rinse the cauliflower

The second step in preparing cauliflower for this recipe is to rinse the cauliflower. Place the whole head of cauliflower under cold running water to remove any dirt or debris. Pat it dry with a kitchen towel.

Remove the leaves 

How to cut cauliflower starts with tearing away any large leaves. Then place the cauliflower head on the cutting board*. Using a sharp paring knife* carefully cut the leaves surrounding the cauliflower off and discard them. Remove as much of the leaves as you can.

Trim the stem

Next, you want to trim off the stem. This will also help to remove the leaves. Lay the cauliflower so the head faces the cutting board and the stem is pointed towards you. Using the Chef’s knife cut off the woody part of the stem at the bottom of the cauliflower head. 

Remove the cut stem and any remaining leaves.  If you find part of the stem is tender you can chop it into smaller pieces and use it in the recipe.

Separate the cauliflower head into florets 

To separate the florets you first need to remove the base. Place the cauliflower head down and with a sharp paring knife carefully cut into the base of the cauliflower where the stem meets the florets.

Once the base and stems are separated you should be able to use your hands to gently pull the cauliflower head apart into smaller florets. 

If this is too difficult to do with your hands, you can use the paring knife to cut the florets away from the large stem. 

Repeat this step until all that is left is cauliflower florets and the chopped stem. 

Check the size of the cauliflower pieces 

The florets should be bite-sized florets about 1 to 2 inches in diameter.

Cut the florets into small pieces if needed

If you notice you have a lot of large pieces of cauliflower you want to cut them into smaller pieces. All you need to do is cut them in half or quarters. 

Cut the remaining stem if any

If any stem remains that is tender you can chop it into small 1-inch pieces and add it to the florets. 

Rinse the cauliflower (optional)

You can then give the cauliflower another quick rinse with cold water to remove any remaining dirt or debris. This is optional.

Cook the cauliflower

Once all the cauliflower is cut in bite-sized pieces it is ready to be cooked. There are many ways to cook cauliflower. In this particular recipe, we are cooking cauliflower and butternut squash into a mash.

For the full ingredient list and instructions check out the recipe card below.

Where to buy butternut squash and cauliflower

Butternut squash and cauliflower can be found at your local grocery or health food store. You can also order it online from retailers like Thrive Market*, Amazon Fresh*, and Whole Foods*.

Don’t feel like going to the store? Use Instacart* to get your recipe items delivered right to your door!

*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

Ingredients needed for cauliflower butternut squash mash

The ingredients needed to make this cauliflower and butternut mash are as follows:

• Butternut squash
• Cauliflower
• Low-sodium vegetable broth
• Cumin
• Paprika
• Turmeric
• Ground mustard

Butternut squash

You can’t have a mash butternut squash recipe without the butternut squash! As one of the main ingredients, this veggie is what gives the dish its sweet, nutty, taste. When mashed this is what gives this dish a creamy and velvety texture.

Cauliflower

Typical butternut squash mashed recipes do not call for additional veggies. However, adding cauliflower enhances the recipe and makes it a shining star. This is because the addition of cauliflower offers two things: enhanced flavor and creaminess. 

Cauliflower does not overpower the dish. Instead, its neutral flavor lets it absorb the flavors of the spices and butternut squash. Furthermore, when mashed, cauliflower adds additional creaminess and texture to the dish giving it a delicious mouthfeel.

Low-sodium vegetable broth

The addition of low-sodium vegetable broth to this mashed cauliflower and butternut squash recipe has a dual role. Not only does it add moisture to soften the vegetables while cooking, is also a great way how to season butternut squash and cauliflower mash

The spices in the broth balance the sweetness and make it a savory mashed butternut squash and cauliflower.

Cumin

The spice cumin gives the dish an aromatic warmth and somewhat earthiness that melds together well with the other spices.

Paprika

Another spice that gives this dish flavor is paprika. It adds a little heat and subtle smokiness that’s not overpowering. So if you’re not a fan of smoky flavor this spice is great for you.

Turmeric

If you like flavor and color then turmeric is a great addition to this cauliflower butternut squash mashed recipe. It not only enhances the flavor with its warm and subtle bitterness but also adds a pretty yellow color to the plate.

Ground mustard

For a well-rounded flavor, a small amount of ground mustard was added giving the dish a little tang and spice to increase the overall depth and flavor of the mash.

When cooked together these ingredients create a lovely and inviting dish that is creamy with flavors that are part sweet, part savory, and warm with some a hint of spice and earthy flavors.

How to make cauliflower butternut squash mash (step-by-step instructions)

This section gives you a full step-by-step breakdown of how to make butternut squash and cauliflower mash.

1. Prepare the butternut squash: Wash and dry the squash. Use a veggie brush* if needed. Lie the butternut squash on the cutting board* on its side. Use a sharp Chef’s knife* to slice off the ends of the squash so it has two flat sides.

Then peel the skin with a vegetable peeler*. Once you removed all the skin you want to slice the squash in half horizontally separating the neck from the round bottom. 

Take the round bottom. Then cut it in half vertically so you see the seeds and pulp inside. Scoop out the seeds and pulp with a spoon. If needed you can also cut them out with a paring knife*. Repeat on the other half of the squash until all the seeds are removed. 

Next, cut the squash into cubes. Start with the long neck piece and place it on the cutting board lying down sideways so when you slice into it you get two halves. 

Take one half and place it facedown on the cutting board. Cut the piece into 1-inch thick strips or slices lengthwise. Then cut these slices crosswise so you get 1-inch cubes. Repeat on the other half of the squash neck until the whole squash neck is cubed.

You also want to cube the bottom pieces of the squash. Lay one of the round bottom halves on the cutting board with the flat side down. Cut that halve into 1-inch strips similar to the way you did for the neck of the squash. 

Then take those strips and stack them together. Cut across the stack widthwise so you can create 1-inch cubes. Repeat those steps on the other half of the squash bottom until all the butternut squash is cubed. Put the butternut squash cubes in a large mixing bowl and set aside.

2. Prepare the cauliflower: Rinse the whole head of cauliflower under cold running water removing any dirt and debris, then pat dry. Remove the leaves by tearing them away from the head of the cauliflower. 

Then place the cauliflower head down on the cutting board with the bottom part facing you. Using a paring knife carefully cut off any remaining leaves that surround the cauliflower and throw them away.

Next, with a Chef’s knife slice off the hard, woody stem that is sticking out from the cauliflower. Remove and cut any other leaves that may still be attached. Keep any part of the stem that is tender to use in the recipe.

Separate the cauliflower into florets by carefully cutting stems away from the large base at the center of the veggie. Once the base and stems are separated you can use your hands to gently pull the cauliflower head apart into smaller pieces or florets. Alternatively, you can cut the florets off the core stem with the paring knife. Repeat until all you are left with is cauliflower florets and the stem.

Check that the pieces are small bite-sized (about 1 to 2 inches in diameter). This will ensure even cooking. If you find there are some large pieces use the paring knife to cut them into smaller pieces. Cut them in half or into quarters. Continue until all you have left are cauliflower florets.

If the remaining core stem is tender you can cut it into small bite-size pieces add it to the cauliflower florets and place them aside.

3. Measure out the rest of the needed ingredients: 2 cups low-sodium vegetable broth, 1/2 teaspoon cumin, paprika, turmeric, and ground mustard.

4. Place a large pot* over medium heat, pour in the low-sodium vegetable broth, and top with the raw cauliflower. Cover the pot with the lid, and cook for about 5 minutes.

5. Uncover the pot stir the cauliflower, cover the pot again, and cook for another 5 minutes.

6. Stir in the raw butternut squash. Cover the pot and cook until the vegetables are soft (about 10 minutes).

7. Uncover and stir the mixture and then check for softness by poking them with a fork.

8. Add in the cumin, paprika,

turmeric, and ground mustard.

Then stir the spices into the mixture.

9. Let the pot simmer uncovered on low heat until all the liquid evaporates. Stir occasionally, breaking the cauliflower up into smaller pieces (about 15 to 20 minutes).

10. Turn off the heat and let the mash the vegetables sit for 2 minutes.

11. Then blend the vegetables with an immersion blender until smooth and evenly mashed (about 5 minutes).

12. Let cool for 5 minutes and enjoy.

Recipe tips and tricks

Here are some tips and tricks to get the best cauliflower butternut squash mash. 

Preparation tips: Use a sharp knife* and a sturdy cutting board*. This will make cutting the butternut squash and cauliflower easier. Cut the cauliflower into smaller, similar bite-sized pieces for even cooking and smoother mashing. 

If you have trouble peeling and/or cutting the butternut squash you can microwave it for 2-3 minutes to soften the flesh. Be sure to poke a few holes into the squash with a fork before microwaving so it does not explode.

If you have trouble removing the butternut squash and pulp you can use a paring knife* to cut it away from the squash before scooping with a spoon*.

Equipment tips Use a large pot* with a lid to cook the vegetables. This gives them room to build up steam and cook faster.

Cooking Tips: Stir the vegetables occasionally while cooking to ensure even heat distribution and prevent sticking to the bottom of the pot. 

Make sure the vegetables are soft to the touch before adding the spices. This will help make a creamy consistency and smoother mash.  

Check for doneness by piercing the vegetables with a fork. It should be tender but not mushy.

Blending Tips: Allow the mash to cool for 2 minutes before blending. This will avoid steam burns. Blend the vegetables right in the pot. Move the blender around vigorously to ensure all veggies are evenly mashed.

Serving tips: Let the mash cool for about 5 minutes before serving. You can also enjoy it warm or at room temperature.

*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

Additions/substitutions/variations

Learn ways to customize the recipe, what to do if you don’t have or don’t like an ingredient, and other recipe variations to make it all your own. 

Additions

Here are some ingredient additions to further customize the recipe: 

Savory infusion: Adding a minced or pressed clove of garlic during cooking. You can also roast the garlic alongside the veggies and add them just before blending. Either way, adding garlic will enhance the savory flavors.

Another way to serve up the savory is by adding a sprinkling of nutritional yeast* or vegan cheese* right before serving.

Sweet additions: If you want to amp up the sweetness add a dash of date paste or apple sauce before blending for natural sweetness. If you want some sweetness from added sugar add a drizzle of honey, maple syrup, or a 1/4 teaspoon of brown sugar.

Herbal additions: Parsley, chives, or thyme go great with the existing spices for additional customization and a complemental bright, savory, and/or aromatic flavor that will not overpower the dish.

Make it crunchy: A sprinkling of chopped almonds or pecans gives the dish a crunch and tasty extra nutty flavor.

Brighten the mash with citrus: Sprinkle a little orange or lemon zest into the pot just before blending. This will give a bright and citrusy taste.

Enhance the creaminess: A splash of coconut milk or a teaspoon of dairy-free unsalted butter, plain yogurt, or heavy cream added before blending can amp up the creaminess. 

Make it spicier: For a subtle spice add a dash of ground black pepper. If you want it more heat top the mash with a small amount of red pepper flakes, cayenne pepper, chili powder, hot sauce, chili peppers (fresh or dried), and smoked paprika.

Have other recipe additions? Feel free to add them to the mash before or after blending. Just note any recipe additions will alter the taste, consistency, and nutritional information.

Substitutions

Don’t have like a particular ingredient? No problem! We got you covered with substitutions. However, please note that any changes in the recipe can affect the flavor, texture, and nutritional composition.

Below is a list of what you can use in place of every ingredient in the recipe: 

Butternut squash substitutions: If you want to skip the prep you can use fresh or frozen pre-peeled and cut butternut squash in place of a whole butternut squash. You can also sub in 2 pounds of carrots, sweet potatoes, acorn squash, or pumpkin instead.

Cauliflower substitutions: In place of fresh whole cauliflower you can use frozen or fresh-pre-cut raw cauliflower. You can also use 2 pounds of another type of cauliflower, broccoli, turnips, or parsnips.

Low-sodium vegetable broth substitutions: In place of vegetable broth you can use low-sodium beef or chicken broth.

Cumin substitutions: Replace with 1/4 tsp of chili powder or 1/8 tsp curry powder for a different spice profile. If you want a milder flavor you can also use 1/2 teaspoon coriander.

Paprika substitutions: In place of paprika you can use 1/4 tsp smoked paprika or chili powder which will give you a smoky or spicier flavor.

Turmeric substitutions: One 1/4 to 1/2 tsp of ground ginger or cinnamon is a good turmeric substitution for that warming flavor. Curry can also be used but this will have a more stronger taste. Start with 1/8 teaspoon of curry powder and see how you like it.

Ground mustard substitutions: In place of ground mustard you can use 1/2 tsp Dijon mustard for a tangier taste.

Immersion blender substitutes

In place of an immersion blender, you can substitute a regular blender, food processor, or potato masher.

If you find for any of these mashing substitutions the mixture is too thick you can add a few drops of vegetable broth to loosen it up. Then continue blending until you get that creamy mash consistency. 

Once the veggies are mashed you can put them back in the pot to reheat if needed or enjoy them on the spot.

Regular/high-power blender

When using a regular blender you want to let the soft cooked seasoned vegetables cool for a few minutes. Then move them from the pot to the blender. 

This may need to be done in batches depending on the size of the blender. Do not overfill the blender pitcher so the vegetables get mashed properly.

Secure the lid to the blender pitcher and start blending on a low speed to begin breaking down the veggies. Then gradually increase the speed to high. 

Blend until all vegetables are smooth and well combined approximately 5 to 10 minutes.

Scrap down the sides of the blender as needed to ensure even blending. If you are using a Vitamix, you can use the black stick known as a tamper to push the veggies into the blades.

If the mixture is too thick add a small amount of vegetable broth or water to help loosen the veggies and keep the blending going.

Once you get that creamy consistency you can move the mashed cauliflower and butternut squash back to the pot reheat if needed or enjoy.

If you are blending in batches repeat until all the veggies are mashed. 

In a regular blender, it will take about 5 to 10 minutes to mash the veggies. Using a high-powered blender* will take less effort and be mashed in about 3 to 5 minutes.

Food processor for mashing

When using a food processor first, let the cooked veggies cool for about 3 minutes. While they are cooling set your food processor up according to manufacturer instructions. 

Then transfer the veggies from the pot to the bowl in the food processor bowl 3/4 of the way full so there is room at the top. This will ensure proper blending.

Secure the lid and make sure the bowl is locked in place. Pulse the vegetables until they are finely chopped. Then turn the food processor low until it reaches a smooth consistency. This should be about 2 to 5 minutes. 

The total time to mash the veggies may vary depending on the food processor you have.

You may want to stop halfway through to see the consistency. This is also a good time to scrap down any veggies that accumulate on the sides of the bowl.

You want to avoid over-processing the mash into a puree rather than a mash. Check the consistency after about 1 or 2 minutes and see how much longer you need to get to that creamy mash consistency

Depending on how big your food processor bowl this may need to be done in batches. 

Potato masher:

Once the vegetables have been cooked you can turn off the heat. Let them cool for 2 minutes. Then grab a potato masher* and begin hand-mashing the veggies. Press down on the mixture and break apart the veggies. Repeat until the whole mixture is mashed.

Variations

Here are some recipe variations. Some of these include an extra step or two and may alter the flavor, texture, and nutritional value of the original recipe. 

One variation is a different spice level. Start with the recommended spice levels and increase until you reach a personal preference. 

You can also take an extra step and cook the butternut squash and cauliflower pieces in the oven or air fryer before cooking them on the stove. This will result in a sweeter mash due to the caramelization that occurs during roasting and air frying. 

For roasted butternut squash and cauliflower preheat the oven to 400°F (200°C). Place the prepped cut veggies in a large mixing bowl. 

Toss them with a tablespoon of extra virgin olive oil. Then spread them out in a flat layer on a prepared baking sheet lined with parchment paper* or a reusable roasting mat*.

Cook for 25 to 30 minutes until tender and golden brown. Once the vegetables are roasted add them to the pot with the broth and follow the rest of the recipe as directed in the recipe card below.

To air fry these veggies first toss the cauliflower and butternut squash pieces with olive oil in a bowl. Preheat the air fryer (if needed) to 400°F (190°C). 

Place the veggies in a single layer in the fryer basket and put it in the air fryer. Do not overcrowd the basket. If needed air fry in batches. Cook for 10 to 15 minutes stopping halfway to shake the basket to ensure even browning and crispiness. 

You can also prepare the mash a day or two in advance. Then reheat it when ready to serve. For full reheating details check out the “How To Reheat The Recipe” section below.

What to serve with the recipe

This dish can accompany different foods similar to the versatility of mashed potatoes and mashed sweet potatoes. 

You can have it as an appetizer or serve it alongside proteins like grilled chicken, roasted turkey, baked salmon, lamb chops, sautéed shrimp, lentils, chickpeas, grilled portobello mushrooms, or quinoa for a filling meal.

It can be used as a filling for stuffed peppers or a nice topping for baked potatoes or grilled meats.

How to store recipe leftovers

This section details how to store cauliflower butternut squash mash leftovers.

First, let the mash cool to room temperature. Then move the leftover mashed butternut nut squash and cauliflower into an airtight container in the fridge for 3 to 4 days.

Alternatively, if you will not be eating this for a few days and want to extend the shelf life you can also store it in the freezer.

Put the room temperature mash in a freezer-safe container leaving space at the top for expansion. Then place the container in the freezer for up to 2 to 3 months.

Please note that freezing cauliflower butternut squash mash will change the texture and make it a little watery. 

How to reheat the recipe

If you wonder, “How long do you cook butternut squash cauliflower mash leftovers?” This section will give you the lowdown on reheating any remaining mash.

If your leftovers are in the freezer give yourself extra time to let it thaw overnight in the fridge. After thawing, reheat the leftovers in any of the ways listed below.

Additionally, when reheating feel free to adjust the moisture level and seasonings if needed. This involves tasting the mash and adding a little more broth and spices to the mash until you get your desired flavoring.

If the mash shows signs of spoilage such as a weird smell or texture just throw it out.

When you are ready to eat the leftover mash take it out of the fridge. You can reheat the leftovers on the stove, in the oven, microwave, or slow cooker.

Stove

Place the desired amount of mash in a saucepan or skillet and cook over low to medium heat, stirring occasionally to achieve even heating. Cook until warmed through (about 5 to 10 minutes) and reaches an internal temperature of at least 165°F (74°C). This ensures it is safe to eat.

When recooking butternut squash cauliflower mash keep an eye on it to prevent it from sticking to the pan or burning. 

Oven

For baked cauliflower butternut squash mash leftovers start by preheating the oven to 350°F (175°C). Spread the leftover mash out evenly in an oven-safe dish. Cover with aluminum foil and place the dish into the oven. 

Cook for 20 to 30 minutes until the mash is heated through and reaches 165°F (74°C).  Remove it from the oven and enjoy.

For a browned top, remove the foil during the last 5 to 10 minutes of cooking to crispen the mash.

Microwave

To microwave butternut squash cauliflower mash leftovers place the desired amount of mash in a microwave-safe dish. Put the dish in the microwave on high for 1 to 2 minutes. Stir and reheat for 30 seconds. Continue to stir and reheat for an additional 30-second intervals until it is heated through and reaches 165°F (74°C).

Slow Cooker

If you have large quantities you want to heat the slow cooker or crock pot is great to re-cook cauliflower butternut squash mash leftovers.

Place the leftover mash in the slow cooker. Cover and set on low. Allow the mash to heat through for 1 to 2 hours, stirring occasionally to ensure even heating. Once it’s warmed through and reaches the desired temperature of 165°F (74°C) it is ready to be enjoyed.

Common and FAQs

Equipment used in this recipe*

Here is a list of equipment or similar items used to make this Cauliflower Butternut Squash Mash recipe.

• Mixing bowls
• Cutting boardChef’s knife
• Paring knife
• Vegetable peeler
• Spoon
• Immersion blender
• Large pot
• Wooden mixing spoon
• Fork
• Glass measuring cup
• Measuring spoons

*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

Other butternut squash recipes you will love

Interested in making more tasty cauliflower and butternut squash dishes? Check out the following recipes: 

• Sauteed Butternut Squash and Arugula
• Red Cabbage Stir Fry with Butternut Squash
• Roasted Purple Cauliflower Steaks
• Garlic Mashed Cauliflower

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