Creamy and sweet butternut squash mashed with coconut cream, date sugar and ceylon cinnamon! This dairy free recipe uses coconut milk for added richness, as well as date sugar for a touch of natural sweetness.
INGREDIENTS FOR DAIRY FREE MASHED BUTTERNUT
- 2 medium sized butternut squashes (OR use combination of HONEYNUT and butternut squash)
- canned coconut milk
- ceylon cinnamon
- date sugar
STEPS:
I like to steam my butternut squash to preserve more nutrients and flavor. I use my Instant Pot for this step but you can use a big pot on the stovetop instead. For the Instant Pot I use a steamer rack with 2 cup of water at the bottom and pressure cook for 8 minutes. I let the pressure release naturally for about 12-15 minutes then release any remaining pressure before carefully removing the lid.
After the butternut is cooked drain out the water and remove the steam rack. Add the butternut back to the pot and mash it up with the coconut milk, date sugar and cinnamon. You can use an immersion blender for smoother result. Adjust coco milk sugar and cinnamon to your taste and serve! This mash tastes delish along side a full dinner spread- you get some sweet mixed in with the savory!
TIP– look for honeynut squash to make this recipe with, or use a blend of half butternut half honeynut. Honeynut squash looks like a mini butternut but it has more flavor and its lots sweeter! I like to do 3 small honeynut along with 1 medium butternut and the flavor is amazing!
NOTES:
If you don’t have date sugar you can sub maple syrup or coconut sugar
Any milk can be used instead of coconut milk but the coconut gives it a rich and creamy texture.
Use an immersion blender to get a super smooth result.
I use CEYLON CINNAMON in my recipes- it is milder in flavor and doesn’t contain potentially harmful courmarins like regular cinnamon has. If you are using regular cinnamon then use half the amount or else the flavor will be too overpowering.
Add a small pinch of salt if desired to enhance the flavor.
THE BEST MASHED BUTTERNUT SQUASH Dairy and sugar free
Equipment
- Electric pressure cooker optional, can steam on the stovetop instead.
- Potato masher or immersion blender
- vegetable peeler
Ingredients
- 2 medium sized butternut squashes OR use combination of HONEYNUT squash- more flavorful and sweeter squash peeled, seeds removed and chopped
- 2 cups water for steaming the squash
- 3-4 TBSP canned coconut milk
- 1 tsp ceylon cinnamon if using regular cinnamon only use 1/4 or 1/2 tsp
- 2-3 tbsp date sugar
- optional- small dash of salt to enhance flavor
Instructions
- 1. Peel, remove seeds and chop butternut squash. For sweeter and more flavorful result look for honeynut squash (looks like a mini butternut) I like to do 1 medium sized butternut plus 2 or 3 smaller honeynut. Tastes like pie filling! Add peeled and chopped squash to Instant Pot lined with a steamer rack. Add 2 cups of water to the bottom. Pressure cook for 8 minutes. Natural release for about 15 minutes then release any remaining pressure manually. For stove top option- place a steam rack in a large soup pot with 2 cups of water in the pot. Add chopped butternut squash. Cook until soft, about 15 minutes. Drain water and add squash back to the pot.
- 2. Mash up the cooked butternut with a potato masher. Add in the coconut cream, cinnamon and date sugar to the squash and continue to mash til smooth. Adjust flavorings to your taste. Tip- use an immersion blender to get a super smooth result.
