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!

Ingredients

• 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)

Instructions

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. Crumble the goat cheese in and stir until it is well blended and a creamy texture.
3. Add salt and pepper, then dish up and top off each serving with some more crumbled goat cheese and the herbs.