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
- 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. If you’re adding goat cheese, crumble it up and mix it in as well.
- 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!