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Creamy Butternut Squash Mash

This warm and comforting dairy-free creamy butternut squash mash is the perfect side dish to serve to your friends and family this holiday season.
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Course: Side Dish
Cuisine: American
Keyword: Dairy-Free, Gluten-Free, Paleo, Vegan, Whole30
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Author: Krista

Ingredients

  • 1 butternut squash large
  • 1 tablespoon avocado oil
  • salt and pepper
  • ¼ cup coconut milk

For the spice blend

  • ½ teaspoon cinnamon
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon nutmeg

Instructions

  • Preheat oven to 400 degrees.
  • Quarter the butternut squash and remove  the seeds. Rub the squash flesh with avocado oil and season with salt and pepper.
  • On a baking sheet, roast the squash skin side down in pre-heated oven for 50 minutes or until the flesh is very fork tender.
  • Meanwhile, in a small bowl mix the spice blend ingredients together.
  • Once the butternut squash has finished roasting, remove it from the oven and let it rest until it is cool enough to touch. Once it's cool enough to touch, carefully peel away the skin from the flesh; discard the skin.
  • Add the roasted butternut squash flesh, spice mixture and coconut milk to a blender or food processor.  Blend until a creamy, smooth consistency is reached. Add additional salt and pepper to taste.

Notes

This is a great make-ahead recipe. Simply store the finished butternut squash mash in the fridge for up to 3 days and reheat over medium-heat when ready to serve.