Can we ever have enough fall vegetables to turn into creamy, delicious “mashes?” My vote is no! I’m always looking for inventive and easy ways to include fall vegetables in my cooking. Butternut squash is a fall staple and in my opinion, it has a more subtle sweetness than a sweet potato which lends itself to more versatility. This side dish would pair well with a hearty steak or a delicate white fish.
For this recipe, the butternut squash really needs to be roasted. I also tried cooking it in the Instant Pot but it turned out too liquid-y and didn’t hold up well in the blender.
Because butternut squash is such a large vegetable, you’re guaranteed leftovers. The mash meal preps well if you keep the consistency pretty thick. You could puree the whole thing, or leave some in cube form to top salads or toss in a stir fry for a quick meal.
Mashed Butternut Squash
- 1 large butternut squash
- 1/2 c almond milk amount will depend on desired thickness
- 1 tbsp extra virgin olive oil or fat of choice
- 1/2 tbsp garlic
- 1/2 tbsp paprika
- 1 tsp cinnamon
- 1/4 tsp cayenne pepper (or less depending on desired heat
- Salt to taste
- Peel butternut squash and scoop out the seeds.
- Cut squash into 1 inch cubes.
- Toss in olive oil, garlic, paprika, cinnamon, cayenne pepper, and salt.
- Roast at 400*F for about 30 minutes or until fork tender.
- Remove from oven and transfer squash into a blender. Puree until smooth and creamy, adding small amounts (about 1 tbsp) of almond milk until desired thickness is achieved.
- Optional: Top with pepitas and garnish with a green herb such as cilantro or parsley.