Savory Mashed Butternut Squash
Ingredients
The squash
-
1
each
butternut squash (3 pounds)
The seasoning
-
2
tablespoons
extra virgin olive oil
-
1
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
-
⅓
cup
non-dairy milk
-
2
tablespoons
vegan butter
-
¼
teaspoon
grated or ground nutmeg
-
¼
teaspoon
crushed red chili flakes
-
1
tablespoon
chopped fresh parsley
Instructions
- Preheat the oven to 400°F.
- Prepare the butternut squash by cutting off the stem and bottom, then halving it and peeling the skin.
- Remove the seeds and cut the squash into 1½-inch cubes.
- Toss the squash cubes with olive oil, salt, and pepper on a baking sheet, spreading them evenly.
- Roast the squash for 20-25 minutes until tender and lightly browned, then let cool for 5 minutes.
- Transfer the squash to a food processor and add non-dairy milk, vegan butter, nutmeg, chili flakes, and remaining salt.
- Pulse until you reach your desired texture, preferably slightly chunky.
- Serve in a bowl, drizzled with additional olive oil and garnished with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
129
Total fat
14g
Total carbohydrates
1g
Total protein
1g
Sodium
642mg
Cholesterol
0mg
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