Ever since our infancies, we are instilled with the mindset that mushed up vegetables are a wonderful thing. From the puréed pears to mashed bananas to squished avocado, all of our first foods included fruits and veggies that were mushy and marvelous.
As I graduated into more solid foods, mashed potatoes became a staple food group on my weekly dinner plate. A necessary sidekick to meatloaf, buddy to pot roast, and one of my favorite dishes on the Thanksgiving table, I LOVED mashed potatoes.
Somewhere in my culinary and nutrition journey, though, I realized the greatness of mashing up other vegetables. Being a southern girl, mashed sweet potatoes were always a holiday tradition. But that was about as far as mashed vegetables went.
When I started fending and therefore cooking for myself in college and early into my marriage, I’ve learned how liberally I can interpret the mashing of vegetables. Cauliflower, broccoli, and plantains are all items that have undergone my mushy experimentations.
Yet one of my favorites that I want to share with y’all today is golden, velvety, luxurious, yet still nutritious. I present you: the mashed butternut squash.
Growing up, I never ate butternut squash. In my world, squash was a yellow summer vegetable that was best served topped with cheese and breadcrumbs in a casserole. That was my world of squash.
I cannot tell you when or how I first discovered this glorious gourd, but I have been a fan of it for years now.
With its natural sweetness, it lends itself to such a variety of recipes. Allow me to pull a Bubba Gump for a moment…Roasted atop a salad or autumn bowl, blended into a quickbread, shredded into a pancake, baked into quiche muffins, whipped into a soup, or stuffed with dried cranberries and sausage….the sky is the limit with this savory-sweet squash.
In addition to playing well with all forms and fashions of recipes, he is a nutritional powerhouse. Some highlights include:
Let’s walk through how foolproof this recipe is.
While I like my squash to have a little citrus pop, you can easily up the savory spice factor by adding chili powder and cayenne, curry and lime, or Parmesan and Italian seasoning.
However you season it, you’re in for a side dish that just might steal the show.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!