Creamy Mashed Butternut Squash for Cozy Vegan Comfort

why make this recipe

Creamy Mashed Butternut Squash is a delightful dish that brings warmth and comfort to any table. This vegan recipe is perfect for the chilly months and serves as a great alternative to traditional mashed potatoes. It is not only delicious but also packed with nutrients. Butternut squash is rich in vitamins A and C, making it a healthy choice. Plus, its creamy texture and warm flavors make it a favorite for everyone, even those who aren’t vegan.

how to make Creamy Mashed Butternut Squash

Ingredients :

• 3-4 pounds Butternut Squash (large squash for the best flavor)
• 1 tablespoon Extra-Virgin Olive Oil (or substitute with melted coconut oil)
• to taste teaspoon Kosher Salt (or sea salt)
• to taste teaspoon Ground Black Pepper (freshly cracked preferred)
• 1 teaspoon Ground Nutmeg (freshly grated for richer flavor)
• to taste teaspoon Cayenne Pepper (optional kick of heat)
• 1/2 cup Almond Milk or Milk of Choice (for a creamier texture)
• 1/4 cup Parmesan Cheese or Nutritional Yeast (optional for vegan option)
• 1/4 cup Chopped Fresh Parsley (or substitute with chives)

Directions :

1. Begin by preheating your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil over the cut sides of the squash and sprinkle with salt and pepper.
4. Place the squash cut side down on a baking sheet lined with parchment paper. Roast in the oven for about 40-50 minutes or until tender when pierced with a fork.
5. Once cooked, scoop the flesh into a large bowl.
6. Add almond milk, nutmeg, and cayenne pepper (if using) to the bowl. Mash the squash with a potato masher or fork until creamy.
7. Stir in Parmesan cheese or nutritional yeast if you want a cheesy flavor.
8. Taste and adjust seasoning. Add more salt, pepper, or nutmeg as desired.
9. Garnish with chopped parsley or chives before serving.

how to serve Creamy Mashed Butternut Squash

Serve Creamy Mashed Butternut Squash as a side dish to main courses like vegan roast, grilled vegetables, or lentil loaf. It can also be enjoyed on its own as a comforting meal. Drizzle with additional olive oil for an extra touch.

how to store Creamy Mashed Butternut Squash

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it or warm it in a pan over low heat, adding a splash of almond milk for creaminess.

tips to make Creamy Mashed Butternut Squash

• For a smoother texture, use a food processor instead of a potato masher.
• Adjust the spices to suit your taste. This dish is quite flexible.
• If you prefer a sweeter flavor, add a dash of maple syrup or brown sugar.

variation (if any)

You can customize this recipe by adding roasted garlic for an extra depth of flavor or swapping out butternut squash for other squashes like pumpkin or acorn squash.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the mashed butternut squash a day in advance and store it in the fridge. Just reheat before serving.

Is this recipe kid-friendly?
Absolutely! The creamy texture and sweet flavor of butternut squash make it very appealing to kids.

Can I freeze the Creamy Mashed Butternut Squash?
Yes, you can freeze it for up to 2 months. Place it in a freezer-safe container, and thaw in the fridge before reheating.

Creamy Mashed Butternut Squash

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• Author: jurgentukur
• Total Time: 65 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

A delicious and comforting vegan alternative to traditional mashed potatoes, packed with nutrients and warm flavors.

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Ingredients

• 3-4 pounds Butternut Squash
• 1 tablespoon Extra-Virgin Olive Oil
• to taste teaspoon Kosher Salt
• to taste teaspoon Ground Black Pepper
• 1 teaspoon Ground Nutmeg
• to taste teaspoon Cayenne Pepper (optional)
• 1/2 cup Almond Milk or Milk of Choice
• 1/4 cup Parmesan Cheese or Nutritional Yeast (optional)
• 1/4 cup Chopped Fresh Parsley

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil over the cut sides of the squash and sprinkle with salt and pepper.
4. Place the squash cut side down on a baking sheet lined with parchment paper and roast for about 40-50 minutes until tender.
5. Scoop the flesh into a large bowl.
6. Add almond milk, nutmeg, and cayenne pepper (if using) to the bowl. Mash until creamy.
7. Stir in Parmesan cheese or nutritional yeast, if desired.
8. Taste and adjust seasoning, adding more salt, pepper, or nutmeg as needed.
9. Garnish with chopped parsley or chives before serving.

Notes

For a smoother texture, use a food processor instead of a potato masher. You can customize by adding roasted garlic or other squashes.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Vegan