Mashed Butternut Squash

November 11, 2016
Try adding this colorful squash to your Thanksgiving feast.
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
This recipe is actually from my bestie, Abbie. She's the one who introduced my to the wonderful world of squashes. What I love about this is usually squash is a horrible pain to cut, but after cooking the whole thing it's extremely soft and easy to get the flesh out. It's simple to make and is great for those chilly November days. And my kids love it so, that makes me happy. It's also a great paleo substitute for mashed potatoes!


  • 2 pound butternut squash
  • Butter, coconut oil, duck fat or chicken fat to taste
  • Sea salt/pepper to taste
  • Fresh herbs (optional)


  • Preheat oven to 375ºF
  • Put the whole squash in a baking dish and bake for 35-40 minutes or until fully cooked
  • The squash is done when you can easily pierce through it with a fork
  • Cut open and remove the seeds and skin
  • In a large bowl mash the flesh with butter/duck fat and salt/pepper
  • Serve warm

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