Roasted Butternut Squash Mash
Ingredients:
- 1 Butternut Squash
- 2 tbsp Olive Oil
- 3 cloves Garlic minced or pressed
- 4 tbsp Ghee
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper Omit for strict AIP
Instructions:
- Preheat oven to 400ºF.
- Line a baking sheet with parchment paper or aluminum foil. Set aside.
- Wash and cut the butternut squash in half lengthwise. Using a spoon, scoop out the seeds.
- Place both halves face-up on the prepared baking sheet.
- Drizzle with olive oil, and season with salt, pepper, and garlic.
- Roast in the oven for 45-60 minutes until fork tender.
- Remove the squash from the oven, and let cool for about 5 minutes.
- Using a large spoon, remove all the squash flesh from the skin, and place it into a bowl for mashing.
- Add the ghee, sea salt, and pepper, and mash well with a whisk, masher, food processor, or hand blender until fluffy and smooth.
Nutrition
Calories: 281kcal | Carbohydrates: 23g | Protein: 2g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 299mg | Potassium: 669mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 40mg | Calcium: 94mg | Iron: 1mg
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