Leveling up your everyday mashed potato recipe isn’t as hard as it seems. The addition of butternut squash makes this dish both hearty and unique. We suggest cooking a double batch since most people who try this recipe go back for seconds.
“I have enjoyed this cookbook so much. I have been following the BE plan for 6 years now, and I have never felt better!!! No one can believe I am 51!!!!!” – Kelly B.
Yields: 6-8 servings
- 1 lg. butternut squash (approx. 2 lbs.), halved lengthwise and seeded
- 1 lb. potatoes — any kind, peeled or unpeeled
- 1 tbsp. Celtic sea salt
- 4 tbsp. unsalted butter (raw, when possible)
- 1 tbsp. fresh rosemary, chopped
- 1 tsp. fresh thyme, chopped
- Preheat oven to 400°F.
- Place squash cut side down on baking sheet.
- Pour 1 cup water in bottom of pan, and place in oven to roast 40 to 45 minutes until flesh of squash is tender when pierced with a fork. Remove from oven, and set aside.
- Steam or boil potatoes, and add 1 teaspoon salt. When tender, remove from heat and drain.
- When squash is just cool enough to touch, scoop flesh from skin, and combine with potatoes.
- Melt butter in small sauté pan, and add rosemary and thyme. Simmer approximately one minute until herbs release aroma.
- Add butter, herbs, and remaining salt to squash and potatoes.
- Use either electric beater or potato masher, and mash all ingredients together until they’re smooth and well-combined. You may choose to leave it chunky if you’re leaving skins on the potatoes. Serve warm.
Now that you have your nourishing side, you may be in need of some main dish inspiration. You can’t go wrong when you pair up this tasty butternut squash mashed potato recipe with a veggie stew, like this one. Or, enjoy it with our baked salmon.