In the Kitchen
Honeysuckle creator Dzung Lewis strives to inspire young women to use food and lifestyle choices to develop creativity...View the Recipe
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.
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.
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.