Quick and easy, nutritious, and great for both weeknight meals and holiday dinners, this Mashed Butternut Squash Recipe will delight all taste buds! If made with coconut oil and maple syrup, this recipe is vegan and dairy-free, though it can also be made with unsalted butter and honey or brown sugar!
8cups1-inch cubed butternut squashor any combination of sweet potatoes and butternut squash
1 ¼teaspoonsaltdivided
1teaspoonfresh orange zest
1tablespooncoconut oilor unsalted butter or vegan butter
1tablespoonmaple syrupor honey or 1 ½ tablespoons light brown sugar
¼cuporange juice
¾teaspoonground cinnamon
Instructions
Add the butternut squash to a Dutch oven or stockpot and cover with cool water. Add 1 teaspoon salt to the water and stir until combined. Cover the pot and bring to a boil over high heat.
Once boiling, remove the lid from the pot and cook for 11-13 minutes, or until the squash is tender and pierces easily with a fork.
Drain the squash thoroughly and return to the pot. Add the remaining ¼ teaspoon salt, orange zest, coconut oil, maple syrup, orange juice, and cinnamon to the squash.
Mash or whip the squash until it has reached the desired level of smoothness and the orange zest and other seasonings are mixed in. Season with additional salt to taste, if needed, and serve hot!
Notes
Storage Directions: Leftovers keep covered in the refrigerator for 4-5 days. They can also be frozen in a freezer-safe container for up to 3 months.Recipe Variations: This recipe can also be made with vegan butter or unsalted butter in place of coconut oil and honey or brown sugar in place of maple syrup. If substituting unsalted butter, the recipe will no longer be vegan or dairy-free. If substituting honey, the recipe will no longer be vegan.
Nutrition
Serving: 1⅛ of the recipe made with all butternut squashCalories: 82kcalCarbohydrates: 22gProtein: 2gSodium: 339mgFiber: 7gSugar: 4g