Mashed Butternut Squash

If you have been looking at your butternut squash from last week on your counter, turn it into an awesome side dish! You can make it sweet or savory.

1 Medium Butternut Squash
1 1/2 T Olive Oil
1 T Maple Syrup

Add-ins (pick and choose a few, get creative):
Sea Salt (to taste, I used about 1/2 tsp. Pink Salt)
Pepper (to taste, freshly ground is good, 1/2-1 tsp.)
Cayenne Pepper (1/8 tsp. or to taste)
1/4 liquid of choice (I used almond milk, coconut milk is good too or half and half for a more savory version try homemade veggie broth or chicken/turkey broth)
2 T butter or coconut oil
2 T Maple Syrup
2 T Shredded Parmesan (more savory)
1 tsp. freshly grated ginger

Ground or freshly grated nutmeg
2 T chopped Parsley


Preheat oven to 375 degrees, cut the squash in half lengthwise and brush the tops with olive oil and 1 T maple syrup. This will give you a nice carmelized, roasted squash. Roast for about 1 hour on a cookie sheet lined with parchment paper (for easy cleanup). You can test by inserting a sharp knife into the flesh, it should be soft and give way easily.

Roasted Butternut Squash

Scoop out the flesh into a mixing bowl, I used beaters to fluff it up like mashed potatoes but you can use a hand masher to combine your choice of ingredients.

Serve like you would mashed cauliflower or potatoes.