Vegan Mashed Butternut Squash
Indulge in a cozy, dairy-free twist on a classic comfort food with this Vegan Mashed Butternut Squash recipe. Featuring roasted butternut squash as the star ingredient, this dish is enhanced with creamy almond milk, savory nutritional yeast, and fragrant garlic and onion powder for a depth of flavor that’s as rich as it is wholesome. The roasting process caramelizes the natural sugars in the squash, bringing out its sweetness while adding a delicate nutty undertone. Ready in just an hour, this smooth and velvety side dish is perfect for weeknight dinners, plant-based holiday spreads, or as an elegant accompaniment to any main course. Garnished with fresh chives for a refreshing herbal kick, it’s a delightful vegan and gluten-free option that’s equally satisfying and nutritious. Easy to prepare and packed with flavor, this recipe will quickly become a favorite addition to your plant-based repertoire!
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Recipe Information
Ingredients
- 2 medium (about 3 pounds total) butternut squash
- 2 tablespoons olive oil
- 0.5 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh chives
Instructions
Preheat your oven to 400°F (200°C).
Carefully peel the butternut squash, then cut it in half lengthwise and remove the seeds. Cut the squash into evenly sized cubes, about 1-inch in diameter.
Spread the butternut squash cubes onto a large baking sheet. Drizzle with olive oil and toss to coat, ensuring they are spread out in a single layer for even roasting.
Roast the squash in the preheated oven for 30-35 minutes or until tender and lightly caramelized, turning once halfway through the cooking time.
Once the squash is tender, remove it from the oven and cool slightly.
Transfer the roasted squash to a large mixing bowl or the bowl of a stand mixer. Add the unsweetened almond milk, nutritional yeast, garlic powder, onion powder, salt, and black pepper.
Using a potato masher, immersion blender, or stand mixer, mash the squash until smooth and creamy. If the mixture is too thick, add more almond milk a tablespoon at a time until desired consistency is reached.
Taste the mash and adjust the seasoning with more salt and pepper if needed.
Transfer the vegan mashed butternut squash to a serving dish and garnish with chopped fresh chives if desired.
Serve immediately and enjoy this vegan friendly, flavorful side dish!
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2557 mg | 111% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 90.2 g | 322% | |
| Total Sugars | 53.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1349 mg | 104% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 8043 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.
