So this recipe is more of a method than an actual “this is the way you must make it” recipe. Well, when you really think about it, most recipes in this book are methods, which is what makes them so budget friendly! Anyway, you can use this method to make really anything that’s hearty “mashed”—sweet potato, pumpkin, other kinds of squash, and so on. The big thing to remember is that this method makes a mashed squash with texture to it, so it’s not the smooth and almost pureed in texture kind. If you prefer a very smooth consistency, you’ll need to pop it into a blender or a mixer instead for the best results!
Mashed Butternut Squash
- Cooking and Prep: 30 m
- Serves: 1
Prepare the Squash
Fill a pot with water and set on the stove. Don’t turn it on just yet, though.
Peel and medium-dice your butternut squash. The smaller you dice it up, the quicker it will cook.
Peel and dice your onion (small to medium dices). Add both the squash and onion into the pot of water.
Cover the pot, but tilt the lid so steam is able to escape. Set on medium-high to boil. (Here’s a cool trick: if you’re in a rush, set that stove on high and watch it like a hawk so it doesn’t make a mess and bubble over—it should cook wicked quick. If you’re not in a rush and in fact don’t care how long it takes, you can set it on medium-low and do other things like wash dishes, make other food for the week, and so on.) You’ll know the squash is cooked when you can pierce it easily with a fork.
Carefully drain your squash and onions and leave them in the pot once drained. (Why make more dishes, right?)
Add in your butter, ghee, or coconut oil; rosemary; and salt and pepper. Mash the mixture. I use a fork to mash things up, but you can use a potato masher if you want to.
Taste test for seasoning, adjust if needed, and you’re all set!
Recipe excerpted from Paleo on a Budget: Saving Money, Eating Healthy by Elizabeth McGaw (Cedar Fort, 2013) with permission from the publisher.