Mashed Butternut Squash

This recipe is hte perfect alternative to mashed potatoes and is lower in calories and higher in fiber.

Ingredients:

  • 10 ounces butternut squash, cut up into cubes

  • 1 tablespoon (extra virgin olive oil

  • 1 teaspoon kosher salt

  • 1/4 teaspoon Freshly ground black pepper to taste

  • 1/3 cup non-fat (or non dairy) milk

  • 1/4 teaspoon grated or ground nutmeg

  • 1/4 teaspoon crushed red chili flakes

  • 1 tablespoon chopped fresh parsley

Directions:

Preheat the oven to 400 degrees.

Toss the squash on a large rimmed baking sheet with 1 tablespoon of olive oil, ½ teaspoon salt and pepper. Spread in an even layer.

Roast 20-25 minutes, until the squash cubes are tender and lightly browned.

Let cool for 5 minutes.

Transfer the squash to a food processor. Add the milk, nutmeg, chili flakes and remaining ½ teaspoon salt. Pulse a few times until the squash is the texture you prefer..

Garnish with parsley, additional nutmeg and/or chili flakes, and salt, if desired.

Makes 4 Servings

Nutritional Information per Serving:

Calories: 65

Carbohydrates: 8.25 grams

Protein: 1.25 grams

Fat: 3 grams

Allison Vercelli