Carrot & Butternut Squash Mash
This Butternut Squash & Carrot Mash is creamy and has a wonderful rich flavour. It takes just 30 minutes to make and is definitely worthy of a spot on your Thanksgiving table.
Cauliflower mash will forever be my go to mash, but sometimes you need something with a bit more flavour. This Carrot & Butternut Squash Mash is so smooth and has a nice balance of sweet and earthy flavours that really stand out on a plate of food. I am personally not a fan of overly sweet mash, so I kept the spices simple with just ginger, but you could add in a pinch of cinnamon or chili powder if you prefer. This mash reheats well, so can make it a day in advance and quickly reheat it in the microwave or in a pot on the stove before serving.
WHY YOU WILL LOVE THIS BUTTERNUT SQUASH & CARROT MASH
- While regular mashed potatoes or mashed cauliflower are delicious, if you are looking for a healthy side dish that has bold flavor and will really stand out on the dinner table, this Butternut Squash & Carrot Mash is the perfect side. This delicious mash has a rich, slightly sweet flavour with hints of ginger and garlic.
- My whole family loves the flavor of this side dish and my 3 year old daughter asks for it regularly!
- All you need is butternut squash and carrots and the rest of the ingredients you likely already have in your kitchen pantry
- It’s an easy recipe that you can make in under 15-20 minutes and it can be made in advance and quickly warmed before serving.
- This delicious mashed butternut squash and carrots recipe is Paleo, Whole30, Vegan, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet legal.
WHAT YOU NEED TO MAKE THIS BUTTERNUT SQUASH & CARROT MASH
- Carrots: I like using regular carrots from the grocery store, but if you are in a pinch, baby carrots would also work.
- Butternut Squash
- Butter: I like using butter in this recipe but ghee or olive oil will also work.
- Garlic: I love the flavor of sauteed garlic in this simple side dish, but if you prefer a more subtle flavor, garlic powder can also be used.
- Ground Ginger
- Salt & Pepper
HOW TO MAKE THIS BUTTERNUT SQUASH & CARROT MASH
- Start by prepping the vegetables. Give the carrots a good scrub and peel the butternut squash. Cut the carrots and butternut squash into small chunks. The chopped carrots and butternut squash should all be similar sized to ensure they cook in the same amount of time.
- Place carrots and butternut squash into a large pot and pour in enough water so that all of the butternut squash and carrots are covered. Bring to a boil and leave to cook on medium-high heat for 10-15 minutes until the vegetables are fork tender. Next drain carrots and butternut squash and add them to a food processor or blender and blend until completely smooth.
- Heat the butter or ghee in the pot and add the garlic, saute for a couple of minutes before adding the pureed carrots and butternut squash and seasoning with the ginger, salt and pepper. Continue to cook on medium heat for 2-3 minutes until the mash is warmed through. I like to serve these delicious mashed carrots and butternut squash with a little butter drizzled overtop and a sprinkle of fresh herbs (such as parsley, thyme or sage)
WAYS TO MODIFY THIS MASH RECIPE
- Adjust the ratios: I prefer the ratio of 50/50 butternut squash to carrots, but you can adjust that to more or less depending on what you have.
- Add liquid: The cooked carrots and butternut squash should blend quite easily once cooked, but if your blender or food processor is struggling to get them smooth, add in a splash of almond milk, vegetable broth or cooking liquid that the root vegetables were boiled in.
- Sweet Potatoes: Swap the butternut squash for sweet potatoes, the mash won’t have quite as rich a flavour but will still be delicious. Please note that using sweet potatoes would not make this mash Specific Carbohydrate Diet legal.
WHAT TO SERVE WITH THIS BUTTERNUT SQUASH & CARROT MASH
This delicious mash is the perfect side dish to serve alongside other comforting dishes such as pot roast, brisket or roast chicken. When I make this mash I usually pair it with lighter vegetable side dishes such as roasted broccoli, fennel or asparagus.
CAN I MAKE THIS BUTTERNUT SQUASH & CARROT MASH IN ADVANCE?
If you are making this for guests and want to cut down on time spent in the kitchen on the day of, the mash can be prepared a day in advance, stored in an air-tight container and reheated in the microwave or on the stove top. Alternatively you can boil carrots and butternut squash until tender up to 2 days in advance and then continue with step 2 before serving.
WHAT ABOUT LEFTOVERS?
Leftover mashed carrots and butternut squash will last for up to 3 days stored in an airtight container in the fridge.
Here are a few more winter side dish recipes that you might enjoy…
- Brussels Sprout, Bacon & Kale Gratin
- One Pan Green Beans & Bacon
- The Best Cauliflower Mash
- Caramelized Leek, Fennel & Onion Gratin
- Hasselback Butternut Squash
- Sheet Pan Roasted Butternut Squash, Brussels Sprout & Bacon
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Carrot & Butternut Squash Mash
Ingredients
- 1 lbs cubed butternut squash
- 1 lbs chopped carrots
- 1 tsp salt
- 2 tbsp ghee or butter*
- 2 cloves garlic minced
- 1/2 tsp ground ginger
- 1/2 tsp pepper
Instructions
- Place the cubed butternut squash and carrots in a large pot. Cover with water + 1/2 tsp salt and bring to a boil on medium high heat. Leave to cook for 10-15 minutes until both the butternut squash and carrots can be easily pierced with a knife. Drain the veggies and place them in a food processor or blender and blend until smooth.
- Add to the pot the ghee/butter and garlic and cook for a minute until the garlic becomes fragrant and then add in the ground ginger, 1/2 tsp salt and pepper and stir. Add in the mashed butternut squash and carrot and stir so that the garlic and butter/ghee is mixed through. Continue to cook until the mash is heated through. Transfer to a serving bowl and garnish with chopped parsley before serving.
Notes
Nutrition
This Carrot and Butternut Squash Mash is creamy and has a wonderful rich flavour. It takes just 30 minutes to make and is definitely worthy of a spot on your Thanksgiving table. This mash is Paleo, Whole30, Vegan, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet legal. This Carrot and Butternut Squash Mash is creamy and has a wonderful rich flavour. It takes just 30 minutes to make and is definitely worthy of a spot on your Thanksgiving table. This mash is Paleo, Whole30, Vegan, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet legal. This Carrot and Butternut Squash Mash is creamy and has a wonderful rich flavour. It takes just 30 minutes to make and is definitely worthy of a spot on your Thanksgiving table. This mash is Paleo, Whole30, Vegan, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet legal. This Carrot and Butternut Squash Mash is creamy and has a wonderful rich flavour. It takes just 30 minutes to make and is definitely worthy of a spot on your Thanksgiving table. This mash is Paleo, Whole30, Vegan, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet legal.
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