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Mashed Butternut Squash
Move over mashed potatoes! This mashed butternut squash is loaded with bright citrus flavor with just a touch of spice. It's the perfect pair to duck, pork, or chicken.
Prep Time: 00:05
Cook Time: 00:40
1 medium butternut squash cut into four large quarters* with seeds and goop removed
1 tablespoon butter, ghee, coconut milk, or coconut oil
1 tablespoon apple butter
1/2 teaspoon salt
zest and juice of one lemon or half an orange
1/8 teaspoon fresh black pepper
1Preheat oven to 400. Roast butternut squash chunks for 30-40 minutes or until fork tender.
2Toss squash (skin and all=vitamins) and remaining ingredients into your food processor or Vitamix. Puree until it reaches your desired smoothness. I like mine velvety, so I puree it for a while. Feel free to taste it at this point and add more salt, pepper, or citrus juice to suit your fancy.
*If you want to use precut squash, fresh or frozen, just boil or steam the squash until it is fork tender. Then continue with the same steps from there.
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