Our easy Baked Butternut Squash Potatoes are a great side recipe to try this year.
The holidays are just around the corner, and it’s time to start thinking about side dishes for Thanksgiving.
Grab the recipe down below and give it a try!
Thanksgiving Side Dish Idea | Baked Butternut Squash Potatoes
Are you looking for a new side to serve for the holidays? It’s no secret that Thanksgiving is my favorite holiday of all, and every year I try a new side dish to go with my turkey and cornbread dressing.
Recently, I was browsing my favorite local grocery store, and either the butternut squash was eyeing me, or maybe I was eyeing it.
Either way, the butternut squash got me thinking about Thanksgiving and what I’ll be serving this year.
I was inspired, so I grabbed a couple of those squashes and put them in my basket to see if inspiration would hit.
As I walked around the produce section, I started to consider so many options, maybe a squash, eggplant, and rutabaga ratatouille. Naw.
How about making a sweet potato and caramelized onion cheesy gratin?
Nope! Then, as my eyes fell upon a big, sparkling (do potatoes sparkle?) pile of Yukon Gold potatoes, the skies opened up, and a voice spoke to me: “Make baked butternut squash potatoes…” And there you go!
Don’t you just love it when inspiration comes in the form of voices in your head telling you what recipes to make? Me too!
Okay, maybe it didn’t happen exactly like that (or maybe it did). Regardless, it’s a great idea that bears repeating and replicating, so, in the spirit of Thanksgiving, I am going to show you how I put this yummy recipe together.
There are a few things about this mashed potato recipe that are a little different.
The first thing: this recipe uses exactly two whole eggs and two egg whites.
Why add eggs?
Because eggs help these potatoes literally rise to the occasion, becoming the best-baked potatoes ever!
I also added two cups of really good cheese to this recipe.
And the cheeses in question are two of my favorites! I used a cup each of freshly grated smoked Gruyère and Parmigiano-Reggiano.
I mean, what can possibly go wrong with this savory dynamic cheese duo?
Add to the mix unsalted sweet cream butter, heavy whipping cream, sour cream, freshly cracked black peppercorns, and flaky sea salt, and you’ve got a side dish that just might steal all the shine from your Thanksgiving meal.
The potatoes are boiled, then roughly smashed so they still retain some of their chunkiness.
In my opinion, the texture of not-quite-fully-smooth potatoes is where it’s at, and then some.
Something about potatoes that are creamy, smooth, and a little lumpy makes my taste buds go weak in the knees.
After the potatoes are finished boiling and the butternut squash is perfectly steamed, mix them together roughly.
Next, it’s time to add some fat in the form of cheeses, heavy whipping cream, sour cream, and a stick of melted butter. Mix thoroughly.
In a small bowl, whisk together two whole eggs and two egg whites.
Then, little by little, add the eggs to the potato mixture. Next, add the beautifully sautéed onions and mix until they are fully incorporated into the potato mixture.
If you haven’t noticed by now, this is one decadent potato side dish that doesn’t shy away from flavor.
Baked Butternut Squash Potatoes Recipe
serving size 8-10
Ingredients:
- 5 cups Yukon gold potatoes
- 3 1/2 cups butternut squash, cut into 1″ cubes
- 1 cup gruyère, freshly grated
- 1 cup Parmigiano-Reggiano, freshly grated
- 1 cup heavy whipping cream
- 4 tablespoons of unsalted butter, melted
- 1/4 cup sour cream
- 2 whole eggs
- 2 egg whites
- 2 tablespoons of kosher salt for boiling the potatoes
- smoked flaky sea salt to taste, I highly recommend Maldon sea salt
- freshly cracked black peppercorns to taste
Directions:
- Preheat the oven to 350 degrees.
- Wash and remove any bad spots from the potatoes, then cut them into quarters. Place them into a stockpot, and fill with water until just covering the potatoes.
- Add 2 tablespoons of kosher salt and cook over high heat for 20 to 25 minutes, or until the potatoes are soft and can be pierced with a fork. Drain off the water and place the potatoes into a large mixing bowl.
- Peel the butternut squash and cut it into one-inch cubes. Place the squash in a steamer pot with 1-2 cups of water over medium-high heat, and steam for 4 to 5 minutes, or until you can pierce the squash with the tines of a fork. Drain well. Add the squash to the potatoes.
- Add the cheeses, heavy whipping cream, sour cream, and melted butter to the potato and squash, then use a wand mixer to mash until well combined. Note- this is the time to taste the squash and adjust to taste before adding the eggs.
- Next, add the two whole eggs and two egg whites and mix thoroughly. Add the smoked flaky sea salt and freshly cracked black peppercorns.
- Spoon the mixture into a lightly greased 9×13 casserole dish and bake on the center rack for an hour; the top should be golden brown.
- Remove from the oven and serve.
So, the only question is, what else are you making for your Thanksgiving dinner? We already have a rock-solid potato recipe for you.
But just in case you need help flushing out the rest of your Thanksgiving dinner, come back and visit us, and I am sure a brotha’ can help you out.
How long does it take for butternut squash to soften in the oven?
When you are pre-cooking butternut squash to get it nice and tender, it takes 30-40 minutes in the oven.
Now, depending on the size, the cook time can vary. Of course, a larger squash will take longer than a smaller-sized squash.
What flavors go well with butternut squash?
Sweet or savory dishes pair well with butternut squash. It is very versatile in flavor.
Pairing the squash with potatoes and spices worked out perfectly for this savory side dish.
You can pour gravy over it or eat it plain. Either way, the crunchy-topped potatoes are delightful.
What are the best potatoes for mashed potatoes?
Yukon Gold, Russets, or even red potatoes are among the best.
Their starch holds up well when cooked, including when baked. It creates that ultra-creamy texture that you know and love in a good mashed potato recipe.
Do I need to refrigerate this side dish?
Yes, once your potatoes are done and you have leftovers, simply store them in an airtight container in the fridge.
The potatoes will last a few days. Then just warm up in the microwave for a quick reheat.
Or you can warm it up in the oven, but you will want to cover it with aluminum foil to prevent the potatoes from drying out.
Find more potato recipes + side dish ideas down below!
Family Dinner Idea: Potato Zucchini Alfredo Bake
Cheesy Sweet Potato Pomme Purée
Loaded T-Rex Smashed Potato Bowl
Loaded Sweet Potato Herb Hummus
Spinach &Bacon Smashed Potatoes
50+ of the BEST Thanksgiving Side Dishes
Thanksgiving Side Dish Idea | Baked Butternut Squash Potatoes
Ingredients
- 5 cups Yukon gold potatoes
- 3 1/2 cups butternut squash cut into 1" cubes
- 1 cup gruyère freshly grated
- 1 cup Parmigiano-Reggiano freshly grated
- 1 cup heavy whipping cream
- 4 tablespoons of unsalted butter melted
- 1/4 cup sour cream
- 2 whole eggs
- 2 egg whites
- 2 tablespoons of kosher salt for boiling the potatoes
- smoked flaky sea salt to taste I highly recommend Maldon sea salt
- freshly cracked black peppercorns to taste
Instructions
- Preheat the oven to 350 degrees.
- Wash and remove any bad spots from the potatoes, then cut them into quarters. Place them into a stockpot, and fill with water until just covering the potatoes.
- Add 2 tablespoons of kosher salt and cook over high heat for 20 to 25 minutes, or until the potatoes are soft and can be pierced with a fork. Drain off the water and place the potatoes into a large mixing bowl.
- Peel the butternut squash and cut it into one-inch cubes. Place the squash in a steamer pot with 1-2 cups of water over medium-high heat, and steam for 4 to 5 minutes, or until you can pierce the squash with the tines of a fork. Drain well. Add the squash to the potatoes.
- Add the cheeses, heavy whipping cream, sour cream, and melted butter to the potato and squash, then use a wand mixer to mash until well combined. Note- this is the time to taste the squash and adjust to taste before adding the eggs.
- Next, add the two whole eggs and two egg whites and mix thoroughly. Add the smoked flaky sea salt and freshly cracked black peppercorns.
- Spoon the mixture into a lightly greased 9x13 casserole dish and bake on the center rack for an hour; the top should be golden brown.
- Remove from the oven and serve.
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