Garlic Mashed Butternut Squash
May 15, 2018
If you’d like the squash to be smoother, use a handheld mixer to puree it, instead of a potato masher.
Garlic Mashed Butternut Squash
SERVES
4PREP TIME
05 minCOOK TIME
20 minIngredients
2 pounds/905 g butternut squash, peeled, seeded, and cut into rough, 1-inch/2.5 cm pieces
8 garlic cloves
1 ½ teaspoons chopped fresh thyme
2 tablespoons unsalted grass-fed organic butter (optional)
Fine sea salt to taste
Freshly ground black pepper to taste
Directions
Place the squash in a large saucepan of cold, well-salted water (1 ½ teaspoons of fine sea salt per quart/950 mL) and bring to a boil over high heat. Add the garlic, lower the heat to a simmer, and cook until the squash and garlic are very tender, about 15 minutes.
Drain the squash and garlic and return them to the saucepan. Add the thyme and butter (if using) and mash with a potato masher to the desired consistency.
Add salt and pepper to taste and serve hot.
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Good food brings people together.
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