Dairy-Free Savory Mashed Squash
Elevate your side dish game with this Dairy-Free Savory Mashed Squash recipe, a perfect alternative to traditional mashed potatoes. Featuring creamy roasted butternut squash blended with sautéed garlic and onion, fresh thyme, and rosemary, this dish is a harmonious combination of earthy flavors and hearty texture. Almond milk adds a touch of dairy-free creaminess, making it an ideal option for those with dietary restrictions. Quick to prepare in under an hour, this comforting recipe is the ultimate addition to any holiday spread or a cozy weeknight dinner. Serve it warm and garnish with fresh herbs for a flavor-packed, healthy side that’s sure to impress!
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Recipe Information
Ingredients
- 2 medium butternut squash
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic
- 1 small yellow onion
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup unsweetened almond milk
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash using a vegetable peeler, then slice it in half lengthwise. Scoop out the seeds with a spoon and discard them.
Cut the peeled squash into 1-inch cubes and place them evenly on a baking sheet.
Drizzle 1 tablespoon of olive oil over the squash cubes and toss to coat them evenly.
Roast the squash in the preheated oven for 25-30 minutes, or until tender when pierced with a fork.
While the squash is roasting, finely chop the garlic and the onion.
Heat the remaining 1 tablespoon of olive oil in a medium-sized skillet over medium heat.
Add the chopped onion to the skillet and sauté for 5 minutes, until the onion is translucent.
Add the garlic, thyme, and rosemary to the skillet, and sauté for an additional 2 minutes until the garlic is fragrant.
Once the squash is fully roasted, remove it from the oven and allow it to cool slightly.
Transfer the roasted squash to a large mixing bowl. Add the sautéed onion and garlic mixture.
Use a potato masher or an immersion blender to mash the squash with the onion and garlic to your desired consistency.
Gradually add the unsweetened almond milk while mashing, until the squash reaches your preferred creaminess.
Season the mashed squash with salt and black pepper, stirring to blend thoroughly.
Serve warm as a savory side dish, garnished with additional thyme or rosemary if desired.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 305.2 g | 111% | |
| Dietary Fiber | 91.6 g | 327% | |
| Total Sugars | 58.3 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1403 mg | 108% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 8163 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
