Mashed Butternut Squash

🧂 Ingredients

• 1 3-pound (1.3kg) butternut squash
• 2 tablespoons (30ml) extra virgin olive oil

  , plus more for serving
• 1 teaspoon kosher salt
• 1/4 teaspoon Freshly ground black pepper to taste
• 1/3 cup (80ml) non-dairy milk
• 2 tablespoons (30g) vegan butter*
• 1/4 teaspoon grated or ground nutmeg
• 1/4 teaspoon crushed red chili flakes
• 1 tablespoon chopped fresh parsley

Instructions

• 1 Preheat the oven to 400 degrees.
• 2 Prep the butternut squash: On a cutting board, slice ¼-inch off the stem and
  bottom with a sharp knife. Cut the squash at the point where the straight part
  of the neck meets the rounded bulb end. Slice both sections in half. Peel off
  the skin with a swivel peeler and scoop out the seeds with a spoon. Cut into
  1-1/2-inch cubes.
• 3 Toss the squash on a large rimmed baking sheet with 2 tablespoons of the olive
  oil, ½ teaspoon salt and pepper. Spread in an even layer.
• 4 Roast 20-25 minutes, until the squash cubes are tender and lightly browned. Let
  cool for 5 minutes.
• 5 Transfer the squash to a food processor. Add the milk, vegan butter, nutmeg,
  chili flakes and remaining ½ teaspoon salt. Pulse a few times until the squash
  is the texture you prefer — we like it slightly chunky.
• 6 To serve, put the squash in a serving bowl. Drizzle with additional olive oil
  and garnish with parsley, additional nutmeg and/or chili flakes, if desired.

Nutrition Info