Roasted Butternut Squash Mash
This Vegan Butternut Squash Mash recipe offers a delightful and wholesome option for those seeking plant-based, fall-inspired dishes. So, let's dive in straight to the recipe.
Servings: 4
Calories: 195kcal
Ingredients
- 1 Medium size Butternut Squash
- 2 Tbsp Olive Oil
- 2 Cloves Garlic
- 1 Tsp Salt
- ½ Tsp Cinnamon Powder
- ¼ Cup Margarine
- ½ Tsp Crushed Black Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the butternut squash, then carefully cut it in half lengthwise. Scoop out the seeds and strings from the center using a spoon. Place the squash halves on a baking sheet, cut side up.
- Brush a bit of olive oil over the cut surfaces and season with salt and cinnamon powder. Place cloves of garlic with the squash for roasting
- Roast the squash in the preheated oven for about 50-60 minutes, or until the flesh is tender when pierced with a fork.
- Once the butternut squash is roasted and cooled slightly, use a spoon to scoop out the soft flesh from the skin. Discard the skin.
- Place the roasted butternut squash flesh and roasted garlic in a mixing bowl. Use a potato masher, fork, or hand mixer to mash the squash until it reaches your desired consistency.
- Add the melted vegan butter or margarine to the mashed butternut squash while it's still warm.
- Season the mashed butternut squash with some more salt and pepper to taste. Mix everything together until well combined and the margarine and seasoning are evenly distributed throughout the mashed squash.
- Transfer the Vegan Butternut Squash Mash to a serving dish. Garnish with a sprinkle of fresh herbs if desired.
- Serve warm as a delightful side dish alongside your favorite main course or enjoy it as a comforting standalone dish.
Video
Notes
- Roasting the butternut squash intensifies its flavor. Cut it into evenly sized pieces for even cooking.
- Achieve creaminess by adding plant-based butter and non-dairy milk, like almond or oat milk, to the mash. Start with a small amount and gradually add more until you achieve your desired consistency.
- Always taste your mash as you go. This allows you to adjust the seasoning, creaminess, and any additional flavors to suit your personal preference.
- If storing, ensure the mash is cooled completely before sealing in an airtight container to prevent condensation that could affect its texture.
Nutrition
Calories: 195kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 785mg | Potassium: 675mg | Fiber: 4g | Sugar: 4g | Vitamin A: 20455IU | Vitamin C: 40mg | Calcium: 102mg | Iron: 1mg