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Chanty

THE BEST MASHED BUTTERNUT SQUASH Dairy and sugar free

Mashed butternut with date sugar, coconut cream and cinnamon.
Print Recipe
Prep Time 10 minutes
pressure cook time 8 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Electric pressure cooker optional, can steam on the stovetop instead.
  • Potato masher or immersion blender
  • vegetable peeler

Method
 

  1. 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. 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.