Mold Detox Friendly Classic Butternut Squash Mash
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 large butternut squash (about 3 lb), halved lengthwise and seeded
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 tbsp heavy cream
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!