Whipped Butternut Squash: Sweet or Savory
A valiant rival to traditional mashed potatoes! Butternut provides a sweet and creamy punch with a texture similar to mashed potatoes. It is easy to throw in the oven to roast and mash up for a side dish that pairs well with any meal and is excellent left over!
- 1 large butternut squash
- 1/2 tsp Himalayan or sea salt
- 1 tbsp butter or coconut oil organic
- 1-2 tbsp fresh herbs chopped OR 1/2 tbsp dry herbs
Preheat oven to 375 degrees
Slice butternut long-ways down the center. Scoop out seeds and marrow.
Place cut side down flat on a baking pan or dish. Add a few tablespoons of water to the bottom of the pan and oil or butter to grease the pan if desired
Transfer to oven and allow to roast for about 1hour depending on size of butternut. When finished the skin should be browned and soft to touch; the squash should be completely cooked through.
Remove from oven and scrape the cooked squash out of the skin and transfer to a large mixing bowl.
Use an immersion blender/blender/food processor or potato masher to blend the squash to a puree. Stir in salt, herbs OR cinnamon, and butter/ coconut oil. Use water from the pan if thinning is needed.