PCOS Friendly Basil-Parsley Sweet Potato and Butternut Squash Mash

Total time40 min

Prep time15 min

Cook time25 min

PCOS Friendly Basil-Parsley Sweet Potato and Butternut Squash Mash

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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
Monty's Dairy Free Plant-Based Butter Original Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt Naturli European Style Plant Butter Spread
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Chef's tip
Use 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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