Growing up, I was part of a very “meat and potatoes” kind of family. Nearly every meal featured potatoes as the side dish. Who doesn’t like potatoes? They are versatile, cheap, and delicious. While potatoes are full of fiber, vitamin c, and potassium, they still get a bad wrap. I myself skip potatoes sometimes for something more nutrient dense. Oh the willpower it takes to forego my craving for some decadent mashed potatoes. Instead I’ve tried my hand at some other varieties of the so-called “mashed potatoes.” I’ve experimented with cauliflower, sweet potato, and my newest adventure, butternut squash. Seriously you guys, I think my Creamy Mashed Butternut Squash recipe has become my new favorite. I may even like them more than regular mashed potatoes!
This nutrient packed dish really surprised me. Quite honestly, I’ve had pretty little experience with butternut squash, but this is definitely a winning recipe. I was so pleased with it, that now its got me thinking about the holidays! How perfect would this dish be on the Thanksgiving table. I’m almost too afraid to say it…almost. You could even sneak it in as a replacement for the sugar laden, marshmallow covered sweet potatoes your family loves. Does it really hurt to bring some healthy options to table during the holidays? Options are a good thing and healthy doesn’t have to taste healthy! Either way, I promise you, the Creamy Mashed Butternut Squash will provide all the homey, comforting flavor you desire during the holiday season.
For the time being, I’ll just keep practicing new squash recipes. I have a little time to find the winning Thanksgiving recipe. It’s crazy to think I haven’t typically been a huge fan of butternut squash. Why you ask? Solely because I don’t like to cut it. This year I somehow planted the wrong variety of squash and am now waist deep in butternut squash. Wasting food is never a good look. So here I am, cooking with butternut squash. Now that I’ve had some success with it, I’m feeling a little more optimistic about the prep work. Ok, ok, and I’ve also discovered the Scoopsaw which makes cutting my butternut squash dramatically easier.
You guys better get ready, the butternut squash saga is about to continue. Hope you all love yourself some squash! In the next week or so, I have some brand new recipes featuring butternut squash. Stay tuned! In the meantime, I’m sharing my recipe for Creamy Mashed Butternut Squash. The decadent flavors in this creamy, dreamy dish will definitely squash (no pun intended) any remaining cravings you have for those mashed potatoes. For more fall inspired ideas, check out my Skinny Spiced Pumpkin Bread. Let me know if you’ve tried them and what you think. As always, I’d love to hear from you guys!
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1 large butternut squash, seeded and cubed (may substitute for frozen butternut squash)
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/4 cup Parmesan cheese
- 1 tablespoon minced fresh rosemary
- 1 teaspoon ground sage
- 1/4 teaspoon ground pepper
Ingredients
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- Bring a large pot of water to a boil. When the water is boiling add cubed squash and salt.
- Cook squash until tender, approximately 20 minutes depending on cube size.
- When squash is tender, drain water from pot. Add in butter, cheese and seasoning.
- Using a hand mixer or potato masher, pulverise the squash until desired consistency is acheived.
- Taste and add additional seasoning as needed. Serve immediately.
