Mashed Butternut Squash

This dish replaces mashed potatoes, and has more flavor, which means it doesn’t need butter or gravy to make it taste good. Make it as part of a Thanksgiving meal, or any meal. Goes great with Baked Eggplant, Mixed Vegetables, and Cranberry Sauce.

Ingredients:

• 3 cups butternut squash, peeled and cut into 1-inch chunks
• 2 cups parsnips, peeled and cut into 1-inch chunks
• 1/3 cup extra virgin olive oil
• 2 and 1/2 cups raw cashews, soaked, drained
• 1 cup water (not the water used for soaking)
• 4 tablespoons freshly squeezed lemon juice
• 1 cup chopped scallions, white and light green parts only
• 2 teaspoons sea salt
• 2 teaspoons freshly ground black pepper

Directions:

1. In a large bowl, combine chopped butternut squash and parsnips. Mix in olive oil to coat. Place mixture on a non-stick baking sheet and bake in a preheated 375° F oven for 30 minutes, or until vegetables are tender.
2. Meanwhile, place the drained cashews in a high powered blender, add the water, then blend on high speed for about 1 minute or until smooth and creamy.
3. In a large pot, heat the cashew mixture on medium-high heat, stirring constantly for 2 minutes. Add the lemon juice and chopped scallion, and continue to stir for an additional minute or two. Add the baked butternut squash and parsnips. Mash, then mix in salt and pepper. Serve hot.

Yield:
Makes 6 to 8 servings.

P R I N T