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!
|Prep Time||About 10 Minutes|
|Cook Time||40 Minutes|
- 4 Tablespoons Organic Coconut Oil divided
- 3 1/2 Pounds Butternut Squash peeled, seeded and cut into chunks
- 3 Apples peeled, cored, and quartered
- 1/2 Teaspoon salt
- 1/4 Teaspoon black pepper
- 1 - 2 Teaspoons ground cinnamon optional
- Preheat oven to 350° F.
- Line 2 rimmed baking sheets with foil and place 1 tablespoon of the coconut oil onto each sheet.
- Place the sheets in the oven until the coconut oil has melted completely.
- 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.
- Place in the oven and roast for 40 minutes or until tender.
- Remove and place the squash and apples into a large bowl.
- Add the remaining coconut oil and sprinkle with the salt and pepper.
- Use a potato masher and mash until smooth.
Nutritional Information: (approximate values per serving)
- Calories 168;
- Fat 6g;
- Saturated Fat 4g;
- Carbohydrates 30g;
- Protein 2g;
- Fiber 4g;
- Cholesterol 16mg;
- Sodium 211mg
- 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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