Description
A delicious and comforting vegan alternative to traditional mashed potatoes, packed with nutrients and warm flavors.
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
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides of the squash and sprinkle with salt and pepper.
- Place the squash cut side down on a baking sheet lined with parchment paper and roast for about 40-50 minutes until tender.
- Scoop the flesh into a large bowl.
- Add almond milk, nutmeg, and cayenne pepper (if using) to the bowl. Mash until creamy.
- Stir in Parmesan cheese or nutritional yeast, if desired.
- Taste and adjust seasoning, adding more salt, pepper, or nutmeg as needed.
- 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