THE BEST MASHED BUTTERNUT SQUASH Dairy and sugar free
Mashed butternut with date sugar, coconut cream and cinnamon.
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.