Just as creamy and delicious as mashed potatoes, this vegan butternut squash mash is a great side dish for any meal.
Course: Dinner, Side Dish
Keyword: butternut squash, side dish
1large butternut squash (or two smaller ones), peeled, cleaned, and cut into cubes
2tablespoonsalmond milk* (optional)
fresh parsley (optional) for garnish
Preheat oven to 425˚F. Line baking sheet with parchment paper and place butternut squash cubes on sheet. Drizzle with olive oil, salt, and pepper and gently toss with hands to coat squash well. Bake squash for 30 minutes.
Remove butternut squash cubes to bowl and use masher or fork to mash butternut squash. Add maple syrup, nutmeg, and salt and pepper (to taste). If mixture still needs to be thinned, add a small amount of almond (or regular) milk. Serve warm!
*I typically don't need to add any almond milk at all because the roasted butternut squash are plenty creamy enough for me on its own, but feel free to add a little bit of almond milk or regular milk if you want the consistency to be creamier.
To make ahead: Store the butternut squash in an airtight container. The mash stays great for 2-3 days.
To reheat: Reheat mashed butternut squash holds up really well in the refrigerator and reheats equally as well. Reheat in the microwave at 50% power for about 5 minutes or reheat on the stove-top (preferred method) over medium heat. You can add a splash of almond (or regular) milk if it needs some additional liquid.
To freeze: You can freeze the mash in a freezer bag flat in the freezer. Just make sure you get as much air out as possible.