Mashed Butternut Squash: Obsession

I’m a bit embarassed to admit how often I’ve been eating this mashed butternut squash.

Let’s just say I’m a little worried I might actually turn orange…and it rhymes with schmaily…and might be a little more often than I actually should.

It’s the perfect accompaniment to scrambled eggs, and I can make a big batch since it freezes and reheats so well. Like the Firecracker Chicken I posted earlier this week, it’s not so much a recipe as a technique – and you can adjust the seasonings to your heat preference. Butternut squash is my personal favorite, but I’ve also made it with acorn and kombucha and they’re all good.

It’s also a great side dish – maybe even for Thanksgiving next week.

Mashed Butternut Squash
Makes: about 5 breakfast servings, give or take

1 butternut squash
1 T. olive oil
2 T. Tropical Traditions Coconut Cream (if you don’t have coconut cream, you can replace with coconut oil…but it isn’t as good)
1 t. cinnamon
dash of cayenne pepper
1/4 c. coconut milk
salt and pepper to taste

  • Preheat oven to 400 degrees.
  • Split squash in half, remove seeds and rub the cut areas with olive oil.
  • Place squash face down on a baking sheet and place in the oven for 45-60 minutes.
    People much smarter than I recommend doing this with a quarter inch of water. Every time I’ve attempted that I’ve managed to spill the water…so this is my way of doing it. I also like that it gives a little caramelization to the squash. Either way would work.
  • When squash is fork tender, remove from the oven and allow to cool until it’s easy to handle.
    Or go right on to the next step if you can handle the heat.
  • Once squash is cooled a bit, use a spoon to remove the squash from the skin to a bowl.
  • Add the rest of the ingredients except the coconut milk and mash with a hand masher or an immersion blender.
    Sometimes I add a little nutmeg too. If I can ever find my garam masala, I intend to try it too.
  • Add the coconut milk a bit at a time to reach the consistency you desire.
  • Lasts for several days in the refrigerator or can be frozen to eat later.

The Grocery Cart Challenge’s Recipe Swap