My husband & I have been on a paleo diet for about a year and a half now. One food item I’ve really missed is mashed potatoes. I am (or was) the queen of potatoes, rice and pasta! That is, until my doctor told me I couldn’t have it any longer for health reasons. I have recently found a recipe that gave me something in the near vicinity of mashed potatoes. It’s roasted butternut squash that is full of flavor. You really need to make this over the fall/winter months. Here’s the recipe:
Mashed Butternut Squash
6 cups butternut squash, peeled, seeded & cubed
2-3 TB coconut oil, melted
salt & pepper, to taste
2 TB clarified butter or ghee
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
Preheat oven to 400 degrees. Line cookie sheet with parchment paper. Place cubed butternut squash on cookie sheet. Pour melted coconut oil, salt & pepper on squash. Mix well and spread squash out in an even, single layer. Roast for 1 hour.
When done, place into a blender with butter, cinnamon & nutmeg. Blend until smooth.
We had this alongside cajun sausage that were sliced and browned in a cast iron skillet.