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):
- 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
-
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.
-
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.
-
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.
