Looking for something a little healthier than those regular mashed potatoes? This tasty dish fits the bill. I love butternut squash and this recipe is a keeper. These can even be made ahead of time. They stay fresh covered in the refrigerator for up to 2 days or they can be frozen for up to a week. To reheat, just thaw if they are frozen and heat in the microwave until hot. For a little added flavor, add 1 to 2 teaspoons of ground cinnamon to your mashed butternut squash. MMM, MMMM!

Print Recipe
Mashed Butternut Squash with Apples
Prep Time About 10 Minutes
Cook Time 40 Minutes
Prep Time About 10 Minutes
Cook Time 40 Minutes
  1. Preheat oven to 350° F.
  2. Line 2 rimmed baking sheets with foil and place 1 tablespoon of the coconut oil onto each sheet.
  3. Place the sheets in the oven until the coconut oil has melted completely.
  4. Spread half the squash and half of the apples onto one baking sheet and turn to coat with the oil. Repeat with the second sheet.
  5. Place in the oven and roast for 40 minutes or until tender.
  6. Remove and place the squash and apples into a large bowl.
  7. Add the remaining coconut oil and sprinkle with the salt and pepper.
  8. Use a potato masher and mash until smooth.
Recipe Notes

Nutritional Information:

Nutritional Information: (approximate values per serving)

  • Calories 168;
  • Fat 6g;
  • Saturated Fat 4g;
  • Carbohydrates 30g;
  • Protein 2g;
  • Fiber 4g;
  • Cholesterol 16mg;
  • Sodium 211mg

Cook's Tip:

  1. For a faster version of this recipe, the butternut squash and apples can be cooked in a Quick Cooker, following manufacturers directions. However, you won't get that deep, delicious roasted flavor that you get by roasting in the oven.
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