Mashed Butternut Squash

Butternut squash has all kinds of health benefits, including a high concentration of potassium and vitamin B6, which supports the immune system and nervous system. It is also a great natural source of Folate, which is one of the most common nutrient deficiencies in those who are living with an MTHFR gene mutation. I have a deep love for potatoes in all forms, but I live for garlic mashed potatoes. This recipe is a less starchy (and more colorful) side dish that can be used to replace mashed potatoes and give you an extra charge of nutrients!


  • 1 large butternut squash, cubed (and peel removed)
  • 1 1/2 tablespoons of minced rosemary (fresh is best!)
  • 1/3 cup of goat cheese (optional but recommended, adds a creamy texture)
  • Salt and pepper to taste


  1. Boil water in a large pot and with 1 tablespoon of salt. Add the cubed butternut squash and boil for about 10 minutes until soft and mashable. Smaller cubes will cook through faster.
  2. Strain the water out of the pot and mash the squash with a potato masher. If you’re adding goat cheese, crumble it up and mix it in as well.
  3. Once everything is mashed well and blended together, mix in the minced rosemary and salt and pepper.

This can be served as a side dish, but I used it as a sort of dinner version of an acai bowl, mixing in some sauteed kale and salmon (pan-fried in coconut oil and minced garlic) and it was an amazing combination. Not very pretty all mixed together, but it was delicious!

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