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Home » Appetizers & Snacks » Salty Sweet Mashed Butternut Squash (Paleo & Vegan)

Salty Sweet Mashed Butternut Squash (Paleo & Vegan)

November 3, 2013 by Hannah Healy, Updated April 20, 2018 1 Comment

I whipped this mashed butternut squash together and on a whim decided to use coconut oil and it added such a unique and interesting dynamic to the dish that make it taste great! This would be a great side dish for the holiday table.
Total Time: 1 hour 15 minutes
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mashed butternut squash vegan

This mashed butternut squash may not look all that beautiful in the picture, but I assure you, it is soo tasty! I whipped this together and on a whim decided to use coconut oil and it added such a unique and interesting dynamic to the dish that make it taste great! This would be a great side dish for the holiday table.

Mashed Butternut Squash (Paleo & Vegan):

5 from 1 vote
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Mashed Butternut Squash (Paleo & Vegan)
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
I whipped this mashed butternut squash together and on a whim decided to use coconut oil and it added such a unique and interesting dynamic to the dish that make it taste great! This would be a great side dish for the holiday table.
Course: Side Dish
Cuisine: American, Holiday, Paleo, Vegan
Keyword: squash mash, vegetable mash
Servings: 3
Calories: 181 kcal
Author: Hannah Healy
Ingredients
  • 1/2 roasted butternut squash
  • 2 tbsp coconut oil
  • bone broth to cover (use vegetable broth for vegan)
  • 3 cloves garlic
  • 1 tsp garlic powder
  • salt & pepper to taste
Instructions
  1. Begin by roasting the butternut squash in a 375° oven for 45-70 minutes or until the squash is tender and you can poke a fork through the flesh. *Tip: Most recipes suggest cutting the squash in half and scooping out the seeds and membrane then brushing it with olive oil and placing it in the oven to roast it. To save time, I just put the whole squash in the oven for the same amount of time, then feel when the squash is soft when you squeeze it with an oven mitt to know when it’s done. Once it’s done, let it cool, then slice in half and scoop out the seeds and membrane. Either way will work for this recipe.
  2. Once the butternut squash has finished roasting, cut up half of the squash and put it in a small pot. Pour broth into the pot until it almost reaches the top of the butternut squash. Add chopped garlic. Turn heat to high until it almost starts to boil, then turn heat to medium-low.

  3. Once the squash is mushy enough to be able to puree, turn off the heat. Use a potato masher or a hand blender to puree. Once it is smooth, add the coconut oil, garlic powder, salt and pepper and mix with a spoon until the coconut oil is melted. Then mix again with the hand blender until smooth.

Nutrition Facts
Mashed Butternut Squash (Paleo & Vegan)
Amount Per Serving
Calories 181 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Sodium 38mg2%
Potassium 684mg20%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 4g4%
Protein 5g10%
Vitamin A 19930IU399%
Vitamin C 40.3mg49%
Calcium 95mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Appetizers & Snacks, Dairy Free, Gluten Free, Holidays, Lunch, Paleo, Side dishes, Vegan Tagged With: christmas sides, mashed butternut squash, paleo, side dish, thanksgiving sides, vegan, vegetarian

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy gluten-free, sugar-free, keto recipes and tips on healthy living. Sign up for my newsletter below for recipes, natural health info and my FREE Quit Sugar Ebook!

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