Anti Inflammatory Basil-Parsley Sweet Potato and Butternut Squash Mash
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Learn more →Ingredients
4 servings
- 1 lb sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
- 1 lb butternut squash, peeled, seeded, and cut into 1-inch cubes
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup milk, warmed
- ½ tsp salt, plus more to taste
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tbsp olive oil (optional)
Instructions
- 1
Place the sweet potato and butternut squash cubes in a large pot and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until both are completely tender when pierced with a fork with no resistance.
- 2
Drain the cooked vegetables through a colander, then return them to the warm pot. Let them sit uncovered for 1–2 minutes so excess steam escapes — this prevents a watery mash.
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