I love butternut squash and this recipe is really good. For a little more flavor add 1 to 2 teaspoons of ground cinnamon to your mashed butter nut squash. MMMM, MMMM!
Looking for something a little healthier than those regular mashed potatoes? This tasty dish fits the bill. These can even be made ahead of time. They stay fresh covered in the refrigerator for up to 2 days or they can be frozen for up to a week. To reheat, just thaw if they are frozen and heat in the microwave until hot.
Mashed Butternut Squash
What You Need:
4 tbsp of organic coconut oil, divided
3 1/2 lbs. butternut squash, peeled, seeded and cut into chunks
3 apples, peeled, cored and quartered
1/2 tsp salt
1/4 tsp pepper
How to Make It:
Allow the oven to preheat to 350 degrees.
Line 2 rimmed baking sheets with foil and place 1 tbsp of the coconut oil onto each sheet.
Place the sheets in the oven until the coconut oil has melted completely.
Spread half the squash and half the apples onto one baking sheet and turn to coat with the oil.
Repeat with the second sheet.
Place in the oven and roast for 40 minutes or until tender.
Remove and place the squash and apples into a large bowl.
Add the remaining coconut oil and sprinkle with the salt and pepper.
Use a potato masher and mash until smooth.
Makes 8 servings
Preparation Time: approximately 10 minutes
Cooking Time: approximately 40 minutes
Total Time: approximately 50 minutes
Nutritional Information: (approximate values per serving)
Calories 168; Fat 6g; Saturated Fat 4g; Carbohydrates 30g; Protein 2g; Fiber 4g;
Cholesterol 16mg; Sodium 211mg