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Garlic-Chili Mashed Butternut Squash with Pine Nuts

4 Servings

50 minutes

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We love the interplay of the sweet, savory and nutty flavors in Sabrina Ghayour’s take on butternut squash in her cookbook, “Bazaar.” This is our version of her recipe, which also plays up the textural contrast between toasted pine nuts and dense, creamy squash. The butternut is first roasted to caramelize its natural sugars, then is mashed with garlic and red pepper flakes. The mixture is finished on the stovetop to mellow the garlic and intensify the flavors. Ground sumac is a brick red Middle Eastern spice with tart, fruity notes. If not available, stir ½ teaspoon each grated lemon zest and lemon juice into the squash before transferring to a serving dish.




Don’t skip the foil lining for the baking sheet. Without the foil, the squash has a tendency to stick and burn, and the burnt bits end up tough and stringy.

50 minutes


  • 2-2½

    pound butternut squash, peeled, seeded and cut into 1½-inch chunks

  • 2

    tablespoons extra-virgin olive oil, plus more to serve


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Laura C.
December 26, 2022
Earthy and full
Delicious! A little spicy for some but a more pleasing earthy taste than the usual brown-sugar sweetened butternut squash served on holidays. Will keep this in my repertoire.
Christine C.
November 10, 2022
THis was great
and would have been better if I had roasted it in chunks instead of two halves, note to self for next time!
Christine W.
October 10, 2022
So easy. Great for weeknight
One change: microwaved for 12-15 minutes a whole butternut cut in half, cut half resting on waxed paper. Otherwise, followed exactly (reduced red pepper due to sensitive audience). Quick, easy. Great basic flavor profile you could use in a pasta dish or serve with pork or chicken.
Mark R.

Delicious and easy, this dish ends up as something greater than the sum of its parts. At the end, I folded in softly roasted garlic that cooked in a foil packet alongside the squash and used only one fresh clove when mashing. This was unnecessary but very good.

Vickie M.

I didn't like the texture of the smashed roasted squash cubes, so I pulsed it in the food processor. It became fluffy and light. This was an unexpected delight of flavors! A keeper!

Amy J.

Nice vegetarian dish. Gives a lot of flavor to butternut squash.

Jennifer B.

don't like gourds, too sweet and too much work, but this was spectacular.

Linda M.

Easy and delicious. I should have reduced the amount of red pepper flakes as it was hotter than I like. This was easily solved with some Greek yogurt. I will make this again. Thanks for the recipe.