Mashed Not Potatoes Squash
Experience a luscious twist on a dinnertime classic with this flavorful and velvety "Mashed Not Potatoes Squash." Made with roasted butternut squash that’s caramelized to perfection, this low-carb, gluten-free, and optionally dairy-free dish is a creamy and nutrient-packed alternative to traditional mashed potatoes. Infused with the rich flavors of sautéed garlic, butter (or plant-based substitutes), and a touch of cream or coconut milk, this recipe delivers indulgence without the guilt. With just 15 minutes of prep time and a beautifully smooth texture, it’s perfect as a healthier side dish for weeknight dinners or festive holiday feasts. Garnished with fresh thyme leaves, this squash mash is as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 2 medium butternut squash
- 2 tablespoons olive oil
- 2 tablespoons butter (or plant-based alternative)
- 2 large garlic clove
- 0.25 cups heavy cream (or coconut milk for dairy-free)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil and place them cut-side down on a parchment-lined baking sheet.
Roast the squash in the oven for 40 minutes or until the flesh is fork-tender and caramelized.
While the squash is roasting, peel the garlic cloves and sauté them in the remaining 1 tablespoon of olive oil over medium heat for about 3–4 minutes until lightly golden and fragrant. Set aside.
Once the squash is done roasting, remove it from the oven and let it cool for 5 minutes. Use a spoon to scoop the flesh into a large mixing bowl or blender.
Add the sautéed garlic, butter, heavy cream, salt, and black pepper to the squash flesh.
If using a blender, blend until smooth. If using a bowl, mash everything together with a potato masher or immersion blender until creamy and well combined.
Taste and adjust seasoning if necessary. For a thinner consistency, add more cream or coconut milk, one tablespoon at a time.
Serve warm, topped with fresh thyme leaves for garnish if desired. Enjoy!
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 299.4 g | 109% | |
| Dietary Fiber | 90.2 g | 322% | |
| Total Sugars | 56.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1216 mg | 94% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 8033 mg | 171% | |
*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.
