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Nutty Butternut Squash Mash (paleo and gluten free)

Nutty Butternut Squash Mash (paleo and gluten free)

In the past, I’ve only roasted my butternut squash, but today I decided to try it in mash form. This Nutty Butternut Squash Mash would be a great addition to any holiday feast!

Some other Cavegirl Cuisine holiday recipes that you may enjoy:
Cranberry Sauce
Maple Pear Tart
Southern Broccoli Casserole

Nutty Butternut Squash Mash

 

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Ingredients

  • • 1 large butternut squash
  • • 1 tablespoon grated ginger
  • • 1/2 teaspoon Vietnamese cinnamon (or cinnamon of choice)
  • • 1 tablespoon raw honey
  • • 1 tablespoon ghee or organic butter, melted
  • • 2 tablespoons unsweetened almond milk, or milk of choice
  • • 1/4 cup crushed pecans

Directions

  1. Preheat oven to 400 degrees.
  2. Slice butternut squash lengthwise and remove seeds.
  3. Place flesh down in a lightly greased baking pan.
  4. Cook for 60 minutes.  Cool until easy to handle.
  5. In a mixing bowl, scoop out the flesh of the butternut squash and discard the skins.  Add ginger, cinnamon, honey, ghee, and milk.  Blend until smooth.
  6. Fold in nuts and serve.
  7. Enjoy!

Ingredients

  • 1 large butternut squash
  • 1 tablespoon grated ginger
  • 1/2 teaspoon Vietnamese cinnamon (or cinnamon of choice)
  • 1 tablespoon raw honey
  • 1 tablespoon ghee or organic butter, melted
  • 2 tablespoons unsweetened almond milk, or milk of choice
  • 1/4 cup crushed pecans

Directions

  1. Preheat oven to 400 degrees.
  2. Slice butternut squash lengthwise and remove seeds.
  3. Place flesh down in a lightly greased baking pan.
  4. Cook for 60 minutes.  Cool until easy to handle.
  5. In a mixing bowl, scoop out the flesh of the butternut squash and discard the skins.  Add ginger, cinnamon, honey, ghee, and milk.  Blend until smooth.
  6. Fold in nuts and serve.
  7. Enjoy!