Description
This Mashed Butternut Squash recipe is sweet, creamy, and full of warm spices for a nutritious, flavorful side dish perfect for holiday celebrations and weeknight dinners!
Ingredients
Scale
- olive oil
- 3–4 pound butternut squash
- 1/3 cup canned coconut milk, plus more if needed
- 1/4 cup maple syrup
- 1/2 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt, plus more to taste
- 1/4 cup unsalted butter, melted
- Fresh thyme, for garnish
Instructions
- Preheat the oven to 400 degrees and lining a baking sheet with parchment paper. Use a sharp knife to slice the butternut squash in half lengthwise and then use a large spoon to remove the seeds. Brush the halves with olive oil. Place the halves, cut side down, on a sheet pan lined with parchment paper. Bake the squash for thirty to forty-five minutes until the squash is tender and a knife can be easily inserted.
- Once the butternut squash is done cooking, scoop out the flesh and add it to a mixing bowl.
- Add the coconut milk, maple syrup, vanilla extract, cinnamon, ground ginger, and 3 tablespoons butter (reserve 1 tablespoon of butter for the top) to the mixing bowl.
- Use a hand mixer or potato masher to mash everything together until the squash is smooth and creamy. Give the squash a taste and add extra coconut milk if you prefer.
- Transfer the butternut squash to a serving dish. Sprinkle the mashed squash with cinnamon and top with the remaining tablespoon of melted butter and thyme before serving. Enjoy!
