Low Iodine Classic Butternut Squash Mash
Total time50 min
Prep time15 min
Cook time35 min
4.7(30)
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Learn more →Ingredients
4 servings
- 1 large butternut squash (about 3 lb), halved lengthwise and seeded
- 2 tbsp olive oil
- 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. - 3 tbsp heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
- 2
Brush the cut sides of the squash halves with the olive oil and place them cut-side down on the prepared baking sheet. Roast for 30–35 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are lightly caramelized.
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