Paleo Classic Butternut Squash Mash

Total time50 min

Prep time15 min

Cook time35 min

4.7

(30)

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Ingredients

4 servings

1 large butternut squash (about 3 lb), halved lengthwise and seeded
2 tbsp olive oil
3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp heavy cream
Chef's tip
Use 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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