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. I have a deep love for potatoes in all forms .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.
This can be served as a side dish, but I used it as a veggie-based 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!
- 1 large butternut squash, cubed (and peel removed)
- 2 ounces of goat cheese
- Salt and pepper to taste
- Chopped fresh herbs to garnish (I used rosemary and parsley)
- 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.
- Strain the water out of the pot and mash the squash with a potato masher. Crumble the goat cheese in and stir until it is well blended and a creamy texture.
- Add salt and pepper, then dish up and top off each serving with some more crumbled goat cheese and the herbs.