December 5, 2013
(last updated January 21, 2025) 
This citrusy sweet potato and butternut squash mash is both nutritious and highly comforting. Freshly squeezed navel orange juice is incorporated into the mash, infusing it with sweet, savory, and uplifting flavor.
I’ve never met a mashed potato dish, be it traditional or made with sweet potatoes, that I didn’t enjoy.
Yet it can be fun and rewarding to make other, more creative and unusual mashes. These can feature root vegetables, winter squash, or even cauliflower.
This is a recipe for mashed sweet potatoes and butternut squash. The sweet potatoes are a more traditional component, while the squash is more unusual. Maybe you’ve never tried mashing butternut squash before; if that’s the case, then you’re in for a treat!
Butternut squash has sweet notes, just as sweet potatoes do. But I think that it’s flavor is more mild and fundamentally more savory.
The texture of butternut squash is a little less starchy than that of potatoes. Adding it to a mash helps to lighten everything.
Speaking of lightness, the other special ingredient in this mixture is freshly squeezed orange juice. Using juice, rather than milk, gives this special mash a lovely, bright citrusy flavor.
The recipe is an uplifting and bright vegetable side dish for winter or fall.
The best of both worlds
In some ways, this sweet potato and butternut squash mash will give you the best of both worlds.
Thanks to the sweet potatoes—not to mention a healthy double pat of vegan butter—you’ll have a rich, deeply comforting base.
On the other hands, butternut squash, which has a less dense and less starchy texture than potatoes, will help to keep the mixture lifted and light.
From a nutrition perspective, both of these orange-hued vegetables add beta carotene, which is the precursor of Vitamin A, to the recipe.
Vitamin A is an antioxidant, which plays an important role in cell growth and development. It’s involved in the turnover of skin and lung tissue, among other functions.
These vegetables are also good sources of Vitamin C, magnesium, and potassium.
Oven roasting for deeper flavor
While many mashed potato recipes call for boiling potatoes as a cooking method, I’ve never been a believer.
Boiling can leach flavor from the potatoes (along with some of their mineral content), and it tends to leave them soggy.
As an alternative to boiling, I use steaming for my traditional, perfectly fluffy vegan mashed potatoes. And for this sweet potato and butternut mash, I opt for oven-roasting.
You’ll cube and roast the squash with olive or avocado oil on one sheet pan, while whole-roasting your sweet potatoes on the other.
There are a couple of advantages to this process. First, while roasting can take time, it is a hands off and low effort, cooking method.
When you roast vegetables or when you roast whole potatoes in the oven, it deepens the intensity of their flavor.
In the case of this mash, oven-roasting heightens the flavor of the squash and sweet potatoes. With boiling, there’s a risk of both water-logged texture and diluted taste.
Roasting creates the opposite effect: it seals in flavor and creates a pleasantly firm mash at the same time.
Butternut squash substitutes
Does it have to be butternut squash? What about other winter squashes, like acorn or kabocha?
There’s definitely room to make some substitutes. I find that the texture of acorn is a little too dry and stringy for mashing, and I don’t recommend it here. Likewise for spaghetti squash and delicata squash.
However, kabocha squash, honeynut squash, red kuri squash, and hubbard squash will all work nicely in place of the butternut squash.
How to make citrusy sweet potato butternut squash mash
Step 1: Prepare the squash and sweet potatoes for roasting
Begin by preheating your oven to 425°F / 220°C and lining one or two sheet pans with parchment or foil (you can also use a nonstick sheet pan).
Arrange skinned, trimmed, seeded, and cubed butternut squash on one of the two sheet pans. If you’re using one larger sheet pan, you can just arrange the squash on one side of it.
Drizzle the squash with the oil, salt, and pepper. Mix it to distribute the seasonings.
Scrub and prick the sweet potatoes with a fork. Place them on the other baking sheet, or nestle them on the other side of the sheet that you’re using.
Step 2: Roast
Transfer both sheet pans to the oven. You’ll roast the cubed butternut squash for 30 minutes or so, until the squash is turning golden at the edges and is fork-tender.
The sweet potatoes will require 45-60 minutes in the oven, or until they’re very tender when pierced with a fork or a knife.
Step 3: Zest and juice your orange
While these ingredients are roasting, you can prepare the citrusy component of the recipe.
You’ll need two navel oranges to make the butternut squash mash. Begin by zesting them enough to gather two teaspoons of orange zest.
Then, juice the oranges, so that you have a half cup of fresh juice in total. You may only need a third cup, but it’s better to have extra than too little.
Step 4: Get mashing
Once all of the ingredients have been roasted till tender, you can get to making your mash.
Let your sweet potatoes cool enough to be handled, then cut them in half lengthwise. Scoop their flesh out into a large mixing bowl.
Then, add the roasted butternut squash to the same bowl.
Add the orange zest and a third cup of the juice to the bowl, along with your melted vegan butter.
Use a handheld potato masher (I love this one, which is non-scratch for my nonstick cookware) to mash the mixture up.
If you need to add the rest of the orange juice for your desired texture, go for it. Taste the mash and then add additional salt and freshly ground black pepper as needed.
I like to serve and finish my portion with a dash of extra, flaky salt. A drizzle of extra melted butter or olive oil can be yummy, too.
Once you’ve seasoned the butternut squash mash to your liking, you can serve it or store it in the fridge. It can be stored in an airtight container in the fridge for up to four days.
Serving suggestions
You can serve this mash in any context for which you’d normally plate traditional mashed potatoes. I often serve these with a simple vegan protein, like my lemon marinated baked tofu slices, and some sort of green vegetable or side salad.
You can turn the citrusy mash into a “bed” for whole roasted cauliflower. Or you can opt for something that’s more traditional comfort food, and have it be the foundation for vegan salisbury steak.
You can pile your favorite beans, like my brothy white beans, on top, or serve it with BBQ lentils and sautéed collard greens.
Whether you serve it as a proper side dish, the foundation of a meal, or even as a savory snack, this recipe delivers big on flavor and nourishment!
Citrusy Sweet Potato and Butternut Squash Mash
Author –Yields: 6 servings
Ingredients
- 1 medium butternut squash, trimmed, peeled, and cut into 2-inch / 5cm pieces (about 1-1 1/4lb / 455-570g after preparation)
- 1 tablespoon olive or avocado oil
- 2 medium sweet potatoes
- 2 tablespoons vegan butter, melted (substitute olive oil if desired)
- 1/2 teaspoon salt
- freshly ground black pepper
- 2 teaspoons orange zest
- 1/3-1/2 cup freshly squeezed orange juice (80-120ml; about 2 navel oranges, juiced)
Instructions
- Preheat the oven to 425°F / 220°C. Line two baking sheets with parchment or foil.
- Place the cubed squash onto the baking sheet. Drizzle it with the olive oil and season with salt and freshly ground black pepper. Stir the squash on the sheet to distribute the seasonings. Prick the sweet potatoes and place them on the other sheet.
- Transfer the sheets to the oven and roast the butternut squash till tender and turning golden, about 25-30 minutes. Roast sweet potatoes till they're entirely tender when pierced with a fork or knife, about 45-50 minutes.
- When they're cool enough, scoop the flesh from the sweet potato skins and transfer to a mixing bowl. Add the roasted squash pieces, orange zest, 1/3 cup/80ml of orange juice, and the melted vegan butter. Mash everything with a handheld potato masher, leaving the mash as textured as you like. If you'd like a looser mixture, add the remaining orange juice.
- Taste the mash and add additional salt as needed. Serve or store in an airtight container in the fridge for up to four days.
This recipe is a good reminder to use citrus not only in baking or in sweet recipes, but also in savory ones.
Orange, lemon, and grapefruit juices add acidity, brightness, and sweet notes to savory food in a way that’s so compelling. I’ve created orange avocado dip and cauliflower steaks with citrus-scented rice and creamy turmeric orange sauce.
This mash is a beautiful addition to the citrusy and savory category. I hope that you’ll love it!
xo
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Categories: Recipes,
Side Dishes
Ingredients: Butternut Squash
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
Recipe Features: Holidays
Ingredients: Butternut Squash
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
Recipe Features: Holidays
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Just a note – like all squashes and pumpkins, butternut squash is a fruit, not a root veggie ๐
Thank you- I find your blog so inspiring. My partner is on a similar path and I can definitely relate to your posts. This looks delicious as always and I can’t wait to try it!
I love you showing us a lunch all put together. I need this visual with the written breakdown. It’s really great. Makes it possible for me to do this. Thanks.
I just discovered your blog and made the orange mash. OH MY LORDY! It is so good that I licked the mixer beaters! I had to add a little water to get them to mash. I am your official orange mash ambassador, having now sent this to friends and family. I’m also making the Very Green Tofu Scramble and the Collard Wraps. Thank you so much! I’m working toward a healthier me and you just gave me a BIG boost!
Welcome to CR, Michelle! Delighted that you are reading ๐
HI Gena,
In response to another great squash recipe I wanted to ask you a question, in view of your nutrition and medical background. Every winter the color of my skin on my hands becomes very orange (or it is always is but it is more visible when I am pale). I obviously eat more squash and sweet potatoes in the winter but every expert I’ve consulted says it would be impossible for me to eat enough orange food to cause the high levels of beta carotene….blood tests report it is very very high but all the research says that as long as its beta carotene derived from food, it is safe. I even read a book by a vegan proponent that said everyone should have an “orange glow” to their skin…meaning they consume enough vegetables. Do you have any insight?
This looks great, love the vibrant color too. And your lunches are so pretty! Mine are usually leftovers dumped into containers. ๐
These lunches are so aesthetically pleasing and I bet they were delicious too? It’s nice to get an idea of your servings too. After having an ED I still suffer with portion sizing. Making sure I eat an adequate amount without it being too much.
Oh my goonis!! Sweet potato heaven. Simple as usual. Elegant and sounds delicious โฅ
Thanks Angela! It’s delightful.
Love the idea of adding a little orange juice. I’ve been incorporating a lot of lemon and lime into my cooking lately, definitely helps to keep things bright during the winter!
I agree Catherine! Citrus is culinary sunshine ๐
Yay I’m so happy to see a packed lunch post! I have been trying to save lunchbox recipes on pinterest as I will be going back to work soon. It is really hard to find vegan lunchbox ideas!
If you need an idea for a future post, I vote for lunch box round up! ๐ Do you know any other blogs or websites with veggie lunch box posts? I think I’ve gone through all of yours already – and they are all beautiful!
I should add..when I say it’s been hard to find vegan lunchbox ideas I mean it is hard to find ADULT vegan lunch box ideas, or adult lunch boxes in general. It seems that all my lunchbox searches bring up kids lunches, with all the food cut into cute animal shapes or ABC’s, focused on being “cute” and not so much on nutrition.
I’d love to do such a round up, C! In the meantime, I’ll definitely be including my vegan lunchboxes on the blog more often. I really enjoy sharing them and creating them. My friend Valerie has some great lunchbox posts: http://www.citylifeeats.com/category/todays-lunchbox-series/
And I entirely agree that adult lunchboxes, focused on nutrition and satiety, are under-depicted. I’ll do my best ๐
Love those flavor combos myself – dill/lemon and orange infusions for jolt of freshness in winter months…just the inspiration I need to flip over to my wintertime recipes and get out of my fall rut. This is my kind of packed lunch. Also, this another great lunch box, though I am wondering if this one is larger than the plastic, divided one you featured several months ago (which I bought and like, but find it isn’t nearly large enough for my packed greens – I guess my lunchtime greens-volume needs are greater than average!)
Hi Karen,
So, alas, these boxes do not offer more space. In fact I’d say that they’re a bit less voluminous than the other lunchbox I shared and use. While I really love the green box, I was having trouble fitting it into my backpack (I was also toting around my laptop and some textbooks). Anyway, I’m in the same boat now in terms of space considerations, and I don’t want to carry two bags to work. So, I got these guys: http://www.amazon.com/Stainless-Steel-ECOlunchbox-Three–Lunchbox/dp/B0040MH642/ref=sr_1_2?ie=UTF8&qid=1386427146&sr=8-2&keywords=eco+friendly+lunch+box
I find them easier to pack, and I like the little snack box that comes with the set, but it’s not ideal for salads and more voluminous dishes. It’s great for grains, legumes, and sandwiches. I miss packing a lot of greens, but lately my solution has been to use frozen, chopped spinach or kale (which I defrost and then mix directly into my grains or beans) as a way to squeeze more greens into lunch. And I use the green set, too — I just do it on days when I’m carrying less materials to work. I’ll be posting more on how I pack and plan lunch, especially if I do resume student life next year!
G
My precise predicament…no problem with grain/bean/veg. combos – dense in nutrition/calories, but mostly high volume, raw(ish) salads are much tougher to transport conveniently. Thanks for lowdown, and I look forward to your future lunchbox ideas. Have a lovely,warm (brrrrr….) weekend, G!
I really love your lunch box! Where did you get that?
Here’s a link! http://www.amazon.com/gp/product/B0040MH642/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0040MH642&linkCode=as2&tag=chooraw-20
As far as I’m concerned, packed lunches have always been “in” and never left ๐ LOVE your colorful, fresh mix of flavors in the lunch box; and love the citrus-infused mash recipe!
Thanks Liz!
Adding orange juice to butternut squash and sweet potatoes sounds amazing!
I’ve never been a huge fan of squash, but this does look sooo yummy I’m gonna have to give it a whirl ๐
Hope you love it!
Quick & simple – love it! I’m always mashing potatoes, I like the idea of switching it up.
Your lunches are so cute! Where on earth do you find those super cute packs of artichoke hearts. I love them =)
I found them at whole foods! I always save jars, because I use them for nut milk and food storage, but this jar was particularly helpful for portable dressings ๐
Your packed lunches seriously put mine to shame! This mash reminds me of the sweet potato-stuffed oranges my mother-in-law makes every Thanksgiving. Citrus + sweet potato (and/or winter squash) are *made* for one another. (And I’ve definitely used that artichoke jar for salad dressing transport, too.)
So funny, Catherine! I always save small jars — I make a lot of dressings, and they’re very useful for those.
Walking in the kitchen to make this now! Yummy lunches.
Hope you love!
That’s such a cool lunch box/container; your lunches look fabulous, too! I often get compliments at school on my lunches, but I feel like my creativity has been slacking a little bit lately. Thank you for inspiring me to mix it up, Gena!
No problem, E! Hope you come up with some fun lunch meals.
Gena, I LOVE love your food choices. So colorful, simple, & I know I would just love to eat it. You eat exactly how I wish I ate all of the time ๐
I also like that you eat an avocado with your lunch. These days I eat an avocado with my breakfast & it really helps tide me over until lunch. {In my “lowfat” days I NEVER would have done that (after all, avocados are “fattening”).}
Is that a lunch box on the bottom pic? If so, what kind/brand?
Here’s a link to my lunchbox Janae! I love it: http://www.amazon.com/gp/product/B0040MH642/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0040MH642&linkCode=as2&tag=chooraw-20
Not a ton of space, but easy to pack. I also use this one and like it: http://www.amazon.com/gp/product/B0051XRXRO/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0051XRXRO&linkCode=as2&tag=chooraw-20
And yes, avocados in lunch 4eva! I sometimes cut one open and dip carrots in it directly for a snack. So creamy and good.
Lovely colours and it looks like a great packed lunch too! I really like orange in unexpected recipes, and this one reminds me of Kathy’s Orange Spiced Pumpkin Hummus.
I love that recipe!