Butternut Squash Mash

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Squash is an extremely versatile vegetable. In fact, among all types of winter squash butternut is the most popular. I have been using it a lot lately, so I hope you do not get tired of seeing squash recipes because I don’t think I ever will. Not to mention, I still have a couple different kinds of squash at home I need to make on top of this. Butternut squash mash is a play off mashed potatoes. I am very careful not to call this mashed potatoes, because as my boyfriend so kindly pointed out, there are no potatoes in it. He did however agree that it still tasted amazing as we almost finished it all. If you really wanted you could add in a few potatoes so the change in flavor will not be as drastic if you are not big on new foods.

Squash is commonly recommended for weight loss/management and high cholesterol because it is low in calories and contains no saturated fats or cholesterol. The amount of squash used in this recipe provides more vitamin A than an entire pumpkin and 1/2 cup of squash provides only 45 calories. It is a rich source of dietary fiber and B-complex vitamins like folate, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid.

The consistency of my butternut mash is exactly the same as normal mashed potatoes. The end product comes out fluffy and creamy just the way we all like it. I personally think this one is my biggest winner by far. I can only describe it as heaven in your mouth. Please do yourself a favor and make this as soon as possible.

Butternut Squash Mash

Prep Time: 40 minutes bake, 50 minutes total 

Servings: 10 cupsIMG_4407

Ingredients:

  • 1 butternut squash
  • 2 lemon
  • 2 Tbsp earth balance
  • 3 Tbsp olive oil
  • 6 cloves garlic
  • 1 cup almond milk
  • 2 tsp paprika
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp cumin

Directions:

  1. Bake squash at 400 degrees for 40 minutes or until tender. Once baked, allow time to cool, and peel skin off. Skin should peel off easily. Cut squash into small enough pieces to place in food processor. Make this recipe in two batches; use ½ squash at a time. This is to be sure the food processor is not over stuffed and the motor will not burn out. It also ensures all ingredients are being well mixed.
  2. Add in all other ingredients and blend until smooth. Spoon out with a spatula and enjoy! Best served when warm.

Finish off by topping with fresh chives and thyme (optional). Enjoy along side a delicious salad and piece of lean chicken or your favorite main course to make the perfect dinner.

I love hearing from my followers, so please remember to tag me in any of my recipes you recreate at #brnutritionvision. You can subscribe to my email listing and follow me on instagram, twitter, tumblr, and pintrest to stay updated with my latest healthy recipes and nutrition information.

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Thanks ladies and gents! Keep visualizing nutrition with me daily!

❤ Rebecca Raymundo, RD, LDN

Per serving (1 cup): Calories: 97; Total Fat: 6.8 g (Saturated Fat: 1.2 g); Cholesterol: 0 mg; Sodium: 158.1 mg; Potassium: 54.3 mg; Total Carbs: 9.4 g; Dietary Fiber: 1.6 g; Protein: 0.6 g; Calcium: 5.6%; Vitamin A: 8.9%.


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