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a pot full of chopped and boiled root vegetables and butternut squash with a stick of butter and a potato masher, with text overlay Root Veggie Mash with Butternut Squash Recipe

Root Veggie Mash with Butternut Squash

Tamara Reid
An easy rustic side dish for the holidays or anytime that uses up lots of your garden vegetables!
Prep Time 20 mins
Cook Time 15 mins
Total Time 12 mins
Course Side Dish
Cuisine British
Servings 10 servings


  • cutting board
  • vegetable peeler
  • large pot
  • chopping knife
  • potato masher


  • 1 medium butternut squash
  • 1 large parsnip
  • 1 rutabaga or sub 2 turnips
  • 2 medium yellow onions
  • 3 carrots
  • 1 stick butter (1/2 cup)
  • 1 tsp dried thyme more or less to taste
  • 1/2 tsp salt to taste, more if you used unsalted butter
  • 1/4 tsp black pepper to taste


  • Peel the butternut squash, parsnip, rutabaga (or turnips), and carrots. Slice carrots and parsnips and onions into 1/4" pieces. Chop onion slices again in opposite direction into 1/2" pieces. Chop butternut squash and rutabaga (or turnips) into 1/2"- 1" pieces. Add to large pot and cover well with water. Bring to boil and boil for +/- 15 minutes until all vegetables are soft enough to mash.
  • Drain vegetables (reserving the liquid for use in other soups/stews later). Add back to pot. Add butter, thyme, salt and pepper to taste and mash to your preferred consistency and serve!
Keyword from the larder, holiday dish, root vegetables