Mashed Butternut Squash

Print Recipe

4.50 from 6 votes

Course: dairy free, sides, Thanksgiving sides, vegan

Cuisine: American

Servings: servings

Calories: 129kcal

Author: Dani Spies

Ingredients

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

Preheat the oven to 400 degrees.
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.
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.
Roast 20-25 minutes, until the squash cubes are tender and lightly browned. Let cool for 5 minutes.
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.
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.

Notes

*If you are not vegan, you can sub in pastured butter (that's what I like to use!) and cows milk.

Mashed butternut squash can be refrigerated up to 5 days ahead. To reheat, spread into a baking dish, cover it and place in a 350-degree oven until warmed through, 15-20 minutes.

Nutrition