Mashed Butternut Squash
Clean and Delicious recipe - American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 3-pound (1.3kg) butternut squash
- 2 tablespoons (30ml) extra virgin olive oil (, plus more for serving)
- 1 teaspoon kosher salt
- 1/4 teaspoon Freshly ground black pepper to taste
- 1/3 cup (80ml) non-dairy milk
- 2 tablespoons (30g) vegan butter*
- 1/4 teaspoon grated or ground nutmeg
- 1/4 teaspoon crushed red chili flakes
- 1 tablespoon chopped fresh parsley
Instructions
- 1
Preheat the oven to 400 degrees.
- 2
Prep the butternut squash: On a cutting board, slice ¼-inch off the stem and bottom with a sharp knife. Cut the squash at the point where the straight part of the neck meets the rounded bulb end. Slice both sections in half. Peel off the skin with a swivel peeler and scoop out the seeds with a spoon. Cut into 1-1/2-inch cubes.
- 3
Toss the squash on a large rimmed baking sheet with 2 tablespoons of the olive oil, ½ teaspoon salt and pepper. Spread in an even layer.
- 4
Roast 20-25 minutes, until the squash cubes are tender and lightly browned. Let cool for 5 minutes.
- 5
Transfer the squash to a food processor. Add the milk, vegan butter, nutmeg, chili flakes and remaining ½ teaspoon salt. Pulse a few times until the squash is the texture you prefer — we like it slightly chunky.
- 6
To serve, put the squash in a serving bowl. Drizzle with additional olive oil and garnish with parsley, additional nutmeg and/or chili flakes, if desired.