Mashed potatoes, mashed sweet potatoes, mashed cauliflower…basically anything mashed becomes a delicious, hearty side dish for fall or winter.
That includes Mashed Butternut Squash. Butternut squash is also packed with lutein, the carotenoid antioxidant that is concentrated in the macula of the eye and helps prevent age-related macular degeneration.
In fact, butternut squash has even more warming flavor than some of the aforementioned vegetables, and when you add coconut oil, cinnamon, and nutmeg, it’s kind of ridiculously tasty.
Bonus: unlike potatoes, there’s no peeling or chopping time. You simply roast the squash in its skin and then scoop it out. Just be sure you have a super sharp knife to cut the squash in half initially.
INGREDIENTS
- 1 butternut squash
- 2 tablespoons coconut oil, melted
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon honey or maple syrup (optional)
DIRECTIONS
- Preheat your oven to 400 F.
- Cut the squash in half lengthwise, scoop out the seeds, and brush with coconut oil.
- Place the two halves cut side up on a lightly greased baking sheet.
- Roast for about 45 minutes or until fork tender.
- Scoop the flesh of the squash and put into a food processor, add cinnamon, nutmeg, and optional honey/maple syrup and blend until well combined.
WHY WE LOVE THIS RECIPE
Butternut squash is a beautiful, deep orange because of carotenoids, plant pigments that act as powerful antioxidants. Coconut oil adds a touch of healthy fat, and cinnamon is one of the most incredible health-boosting spices out there.
