Roasted Butternut Squash Mashed “Potatoes” (dairy free)
With the fall season in full swing, I can't get enough of cinnamon, butternut squash, and apples! I seriously have been eating all three of those things almost everyday!! #addicted Today I'm introducing this super simple Roasted Butternut Squash Mashed "Potatoes" with thyme and garlic!
The hardest part of this recipe is preparing the butternut squash-- they are so dense and thick that they are pretty tough to cut! If you want to save on time, just buy pre-cut butternut squash; it's just seems so expensive, especially when our local farm market is selling a dozen squash for $9!!
Anyway, I hope you love, love, love this fall twist on the classic mashed potatoes!
PS: Roasted butternut squash seeds are really good on top of the butternut squash "potatoes"!!
Roasted Butternut Squash Mashed "Potatoes" (dairy free)
Total prep and bake time: 1 hour 10 minutes
Ingredients
For the Thyme Roasted Butternut Squash:
4 heaping cups butternut squash (AKA, more than 1/2 of a squash but not the whole thing), cut into cubes a bit larger than bite size
1 tsp avocado oil ( I like this brand)
1/2 tsp dried thyme
1/4 tsp garlic powder
salt, to taste
pepper, to taste
Rest of the ingredients (actually it's only one!!) :
3/4 cup cashew milk (I'm sure another nut milk would be great too)
Directions:
Preheat oven to 400F.
Place the butternut squash cubes on a baking sheet and drizzle the avocado oil over them. Then, with clean hands (duh!), mix up the squash slices until they are all coated with oil.
Next, sprinkle the butternut squash cubes with thyme, garlic powder, salt, and pepper, mixing them all with your hands again.
Spread the butternut squash cubes out on the baking sheet so that they are not stacked on top of each other.
Bake them in the preheated oven for 40-50 minutes, or until the butternut squash are tender (soft) but are not crispy!! (You don't want them to get crispy or else the mashed "potatoes" will taste burnt)
In a small pot on medium low heat, add in the cooked butternut squash and the cashew milk. With a large fork, mash the butternut squash until there are few chunks; mix until the butternut squash and cashew milk are fully combined.
ENJOY!!
Don't forget to tag me on Instagram, so I can see your recreations of this dish!
<3, Emily
