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  • Liz Hoobchaak

Mashed Butternut Squash

This is the perfect side dish to add to your fall table. It is smooth and creamy and a healthier alternative to the classic mashed potatoes.

The majority of time involved in this recipe is in the roasting. Once that’s done, all that is needed is a few minutes to blend the squash with a couple other ingredients and you have a sweet and savory side dish that pairs perfectly with chicken, turkey, pork and beef.


3 butternut squash

3 tbsp butter

1/2 cup unsweetened nut milk

1 tbsp honey

1/2 tsp salt

1 tbsp olive oil


  1. Preheat the oven to 425ºF.

  2. Slice each butternut squash in half lengthwise. Remove the seeds with a spoon and place face-up on a baking tray. Drizzle it with olive oil.

  3. Roast butternut squash for 45-60 minutes until it is fully cooked and carmalized. Cooking time will vary depending on the size of the squash. You should be able to easily pierce it with a fork.

  4. Melt the butter in a medium sized pot on the stove on low-medium heat.

  5. Scoop out all the flesh of the squash and place it in the pot.

  6. Add the nut milk, salt and honey and stir to incorporate.

  7. Use a potato masher to mash the squash. Serve and enjoy!

This recipe makes 10-12 servings.

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