MASHED BUTTERNUT SQUASH
This mashed butternut squash is a sweet and savory side to serve with any meal. We love pairing this with vegan meatballs
or our homemade turkey meatballs for the meat-eaters! We also love making this recipe to fill pouches for baby food! The best part about this recipe is that it is EASY
This recipe uses a food mill. We linked our favorite food mill here for you!
There are plenty of cheaper options on Amazon if this kitchen gadget is for you.
We linked that one below in Step 3.
Ingredients:
- 1 Butternut Squash
- 1/2 Water
- 1/2tsp Cinnamon
- 3 tsp Sweetener ( We use Maple Syrup—you can use cane sugar, Agave, maple syrup, etc.)
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 c Smart Balance Original Butter ( or any plant based butter)
Directions:
- Bring ½ cup of water to boil in the bottom of a large double boiler.
- Add a whole butternut squash to the double boiler basket, cover and cook on low heat until soft. (Approximately 30 minutes)
- Scoop the butternut squash into the food mill and spin the handle until the squash is pressed through the disc. Food mills come with different grinding discs so if making baby food, We recommend using the least course disc.
- Add the cinnamon, salt, pepper, margarine and sugar of choice.
- Fill baby food pouches and store in refrigerator or freezer.
- You can also store in an airtight container in refrigerator.
Notes: This recipe cannot be any easier. No peeling, no cutting , no chopping and best of all, you benefit from the nutrients from the skins without the skins. The best investment we made in the kitchen, was a double boiler. We feel that it is quick and easy leaving no mess. It serves as a colander while waiting for water to boil. When food is done its already drained when lifted out of the pot of water. A double boiler makes perfect rice every time too. So light and fluffy.
We love to pair this with our favorite red potato cauliflower recipe and swirl our meatless meatballs throughout. Enjoy!
As always, stay well.
Love,
Diane & Stevie
