Sweet mashed butternut squash
This delicious alternative to mashed potatoes is gluten free, vegetarian, vegan, dairy free, egg free, nut free, and paleo!
Servings: 4 people
Ingredients
- 1 butternut squash
- 8 oz coconut milk (about 1 cup)
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp thyme
- 1 tsp olive oil
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees
- Cut the butternut squash in half lengthwise and remove the seeds and stringy bits from the bulb using a spoon
- Brush the flat side of the squash with olive oil and sprinkle with salt
- Place the butternut squash flat side down on a baking tray and bake at 350 for 1 hour
- Scoop the flesh out of the squash and mash well with a potato masher
- Stir in the with coconut milk, cinnamon, nutmeg, and thyme