This roasted butternut squash mash recipe is so simple and easy that I had to share. The rich flavors of nutmeg, cashew cheese, and cinnamon make this recipe one to try. In addition, squash is full of healthy heart benefits.
ROASTED BUTTERNUT SQUASH MASH: EASY & HEALTHY SIDE DISH
I love having downtime to spend with my family at the end of the year. As some of you know, last year was my first year as a vegan. Nowadays, holiday dinners are more focused on adding new plant-based recipes to the menus so I can have more options. I am the only vegan in the family. However, my family has been totally supportive of my new lifestyle and they are open to trying more plant-based recipes.
I wanted to try a new recipe for Christmas (2018) dinner to share with my family. Given that my family is mostly meat eaters (excluding my mom who is vegetarian), I knew I had to pick something we could all enjoy. After a quick online search, roasted butternut squash won the search. Let me tell ya – this butternut squash mash was a hit. They all enjoyed it and that made Christmas dinner that much more awesome.
A FEW BENEFITS OF BUTTERNUT SQUASH
To be honest, I didnt start eating butternut squash until I became vegan. After becoming vegan, I added more variety to my plate. This beautiful colored tangerine fruit (a fruit due to the seeds) is packed with fiber, low in fat and provides significant amounts of potassium. Potassium is great for bone health and vitamin B6. My personal favorite is that butternut squash protects against heart disease. For more benefits on butternut squash, check out this article in wholeliving.com.
Roasted Butternut Squash Mash
- 2 butternut squash seeded and cut in half
- 6 tbsp cashew cheese
- 1/4 cup almond milk
- 2 tbsp brown sugar
- 1 clove of garlic
- 1 1/2 tbsp onion powder
- ground black pepper + sea salt to taste
- 1 tbsp ground nutmeg
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- Preheat oven to 350 degrees. Next, line baking sheet with parchment paper. Wash the butternut squash and cut it in half lengthwise. Then, using a spoon, scoop out seeds, place both halves face up on the prepared baking sheet. Pour coconut oil and season with salt, pepper and maple syrup. Roast in the oven for 30-45 minutes until fork tender.
- Remove butternut squash from the oven and let it cool down for a few minutes. Using a large spoon, remove all of the squash flesh from the skin and place into a bowl for mashing. Add remaining ingredients and mix well. The consistency should be smooth and creamy. Serve hot.