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Mashed Hubbard squash recipe

Made with only a handful of ingredients, this mashed Hubbard squash recipe is perfect for weeknights, and your holiday table. Flavored with maple syrup and nutmeg, this recipe is simple, delicious, and allergen-friendly.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my three sisters squash fritters and my other Hubbard squash recipes. For ease of browsing, you can find all of my squash recipes in one place.

Mashed Hubbard squash recipe with maple syrup and nutmeg in white shallow bowl.

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Why you should make this recipe

Full of seasonal flavors, this mashed squash recipe is perfect for those who love warm spices and just a touch of sweetness.

  • Common ingredients – You likely already have most of the ingredients in your pantry. Minimal shopping required.
  • Quick & easy – This Hubbard squash recipe only requires about 10 minutes of actual hands-on time.
  • Allergen and budget-friendly – Naturally gluten-free, this recipe can be made dairy-free as well, and it is an inexpensive way to enjoy winter squash.

Mashed Hubbard squash recipe

Hubbard squash purée, or mashed squash, is an easy and delicious way to enjoy this winter vegetable. It requires very little effort, and roasting the squash brings out its natural sweetness.

Overhead view of mashed Hubbard squash recipe in wide, shallow white bowl with pats of butter on top.

This easy side is perfect for your fall dinner rotation, but it is also right at home on your holiday table.


You’ll only need a handful of ingredients to make this mashed Hubbard squash recipe. I’ve listed substitutions, just in case you find yourself in need of a swap.

Various Hubbard squashes on black background, some are whole and some are cut in half.
  • Hubbard squash – This hard winter squash is most often a dusty blue color on the outside and vibrant orange inside.
    • Substitutions: If Hubbard squash isn’t available, use butternut, kuri, acorn, carnival squash, kabocha or buttercup squash.
  • Salted butter – Normally, I advocate for unsalted butter, however, in this recipe, good-quality salted butter really makes it sing. I use Kerrygold Irish butter, feel free to use your favorite.
    • Substitutions: If you are watching your salt intake, use unsalted butter. To keep it dairy-free, use a small splash of olive oil or vegan butter.
  • Maple syrup – I am a fan of all things maple. It lends such a wonderful flavor and just the right amount of sweetness to this squash.
    • Substitutions: Use brown sugar, date syrup, molasses, or honey in place of maple syrup.
  • Nutmeg – Freshly grated nutmeg adds incredible flavor to this mashed Hubbard squash recipe. It gives it the fall vibes.
    • Substitutions: If you don’t have nutmeg, you can swap it for cinnamon or allspice. Another alternative would be a pinch of pumpkin pie spice.
  • Olive oil – For roasting the squash.
  • Salt and pepper – Everything gets salt and pepper.
Mashed Hubbard squash in white bowl with white cloth under the bowl.

How to make

Here’s a quick summary of how to make mashed Hubbard squash. Please see the recipe card at the bottom of this post for the full recipe. 

Step by step photos showing how to make Hubbard squash mash.
  1. Prep – Preheat oven to 400°F // 200°C. Line a baking sheet with parchment paper. Slice squash in half, lengthwise, then scoop out the seeds – save them to make roasted squash seeds!
  2. Roast – Roast the squash, cut side down, for 45 – 60 minutes. Test for doneness by piercing the flesh with a paring knife.
  3. Scoop – When squash is fully cooked, let the squash cool slightly, until you are able to handle it. Then scoop the flesh out with a large spoon.
  4. Mash – Using a potato masher, break up the squash and mash it. I like it with a few small chunks in it, not totally smooth.
  5. Season – Add butter, nutmeg, and maple syrup, stir to combine, and taste. Adjust seasoning, if necessary, then serve.
Mashed squash with maple and butter in white bowl with silver serving spoon.

Mashed Hubbard squash recipe FAQ’s

Can I freeze it?

Yes. Store in an airtight container for up to 3 months.

How long will it last in the fridge?

This mashed squash will last for 5 – 7 days, if stored properly, in an airtight container.

Can I make this ahead of time?

Yes. You can make this a couple of days ahead of time, and reheat (covered) in the oven or microwave.

Mashed squash with butter and nutmeg in white bowl sitting on a wooden board.

Variations on mashed Hubbard squash

  • Dairy-free / vegan – Omit butter and replace with olive oil, coconut oil, or vegan butter.
  • Spicy – Add in a pinch of chipotle or ancho chili powder to give it a spicy, smoky kick.
  • Nutty – Top with toasted pecans, or candied pecans, like the ones I used in this roasted Honeynut squash recipe.
  • Cheesy – Add in a spoonful of mascarpone or ricotta to give it extra creaminess.
  • Herby – Add a teaspoon of chopped rosemary, thyme or parsley to give it some green, herbaceous flavor.
Bowl of squash puree with silver serving spoon.

Serving suggestions

This stuffed squash pairs perfectly with almost anything. Here are a few of our favorites:

Helpful tools and equipment

  • The best potato masher – This style of potato masher works better than any other, plus it is the most comfortable to use.
  • Heavy duty sheet pans that hold up to high temps without warping.
  • Parchment paper sheets are MUCH easier to use than tearing pieces off of a roll.

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Hubbard squash mash image for recipe card.

Mashed Hubbard squash recipe

Cheryl Bennett
Simple mashed Hubbard squash recipe with maple syrup and nutmeg makes a delicious fall side dish.
4 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Squash recipes
Cuisine American
Servings 8 cups
Calories 495 kcal


  • 5 – 6 lb. Hubbard squash // 2.3 – 2.7 kilos weighed whole
  • 1 tbsp. olive oil
  • 1 tsp. kosher salt I use Diamond Crystal – see note
  • 1 tsp. ground black pepper
  • 4 tbsp. salted butter
  • 1/3 cup maple syrup // 80ml
  • 1 1/2 tsp. freshly grated nutmeg


  • Preheat oven to 400°F // 200°C. Line a baking sheet with parchment paper, and set aside.
  • Slice the Hubbard squash in half, lengthwise, and scoop out seeds. (Reserve the seeds for roasting)
  • Drizzle olive oil over both halves of the squash, and season with salt and pepper. Place squash, cut side down, on parchment-lined baking sheet.
  • Roast squash for 45 – 60 minutes. (Test for doneness by flipping over and piercing flesh with a paring knife – it should have very little resistance.)
  • Remove squash from oven and let cool slightly. When it is cool enough to handle, scoop flesh from the skin into a large mixing bowl. Discard skin.
  • Add salted butter, maple syrup and nutmeg to warm squash and mash until desired consistency with a potato masher. You can also use a handheld electric mixer if it is easier for you.
  • Taste and adjust seasoning, if necessary. Serve.


If using Morton's salt, or table salt, you may want to reduce the amount of salt by almost half.
Yield may vary slightly, depending on the amount of seeds inside your squash. Some have more seeds than others, which will affect the amount of squash the recipe yields.
If you can't find Hubbard squash, you can substitute with butternut, buttercup, kabocha, acorn, or carnival squash. Any hard winter squash, or sweet potatoes, can be used with this recipe. You may need to adjust ingredient quantities to suit your substitutions.


Serving: 1cupCalories: 495kcalCarbohydrates: 74gProtein: 18gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 6gCholesterol: 15mgSodium: 222mgFiber: 19gSugar: 50g
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