In the Winter seasons, I love comfort food. Don’t we all? For me, comfort food means warm (especially when Texas weather takes a hiatus and 30 degrees becomes the norm), rich in flavor, and healthy.
One of my go-to foods this time of year is squash and pumpkin. Low in calories and carbohydrates, yet packed with nutrients. You can add squash or pumpkin to a variety of dishes, or even use them in baked goods. It’s safe to say, they’re a staple in my kitchen!
Growing up, mashed potatoes were one of my go-to comfort foods. More years than not, my requested birthday dinner was tri-tip, green beans, and mashed potatoes. Funny thing is.. I don’t really like mashed potatoes now. I know, weird, right? But, I think part of that love for mashed potatoes stuck with me because I love mashed squash. Specifically, butternut squash. I stumbled upon this newfound love earlier this year and fell in love.
Obviously, this means a new dish is heading your way. Luckily, it didn’t take me long to perfect this recipe because it is so simple and easy. It’s naturally flavorful and delicious, so it requires minimal effort and skill.
Next time you grab your favorite boxed mashed potatoes at the grocery store, stop, walk back over to the vegetable section, grab a butternut squash, and give this mashed squash a try.
P.S.S. I make this recipe using my Kitchen Aid Hand Blender and I absolutely LOVE it. Highly, highly recommended (see below)!
What I used to make this recipe:
- 1 large butternut squash
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tbs almond milk
- 2 tbs rosemary, chopped (preferably fresh)
- 1 tbs olive oil
- Preheat the oven to 400F. Coat a baking sheet with nonstick spray.
- Slice the squash longways. Drizzle 1/2 tbs of olive oil over both halves. Place the squash on baking sheet, flesh side down. Bake for 40 minutes or until skin begins to soften.
- Remove the squash from the oven and let cool. Once it's cool enough to handle, remove the skin and seeds.
- In a large bowl, mash the butternut squash. Meanwhile, heat the remaining 1/2 tbs olive oil in a large pot over medium heat.
- Transfer the squash to the pot. Season with sea salt, black pepper, and rosemary. Stir well.
- Add almond milk and continue to stir the squash until smooth and creamy. Serve warm.