Dairy-Free Savory Mashed Squash

Transform your side dish game with this rich and flavorful Dairy-Free Savory Mashed Squash. Roasted butternut squash forms the creamy, naturally sweet base, while sautéed garlic, onion, and fragrant fresh herbs like thyme and rosemary lend an earthy, savory depth. This recipe is elevated further with a hint of unsweetened almond milk, ensuring a silky, dairy-free finish that’s perfect for vegan and lactose-intolerant diners alike. Ready in just over an hour, this easy-to-make side dish is ideal for busy weeknights yet elegant enough for holiday gatherings. Serve it warm, garnished with fresh herbs, for a comforting, wholesome addition to your meal.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium butternut squash
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic
• 1 small yellow onion
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup unsweetened almond milk

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the butternut squash using a vegetable peeler, then slice it in half lengthwise. Scoop out the seeds with a spoon and discard them.

Step 3

Cut the peeled squash into 1-inch cubes and place them evenly on a baking sheet.

Step 4

Drizzle 1 tablespoon of olive oil over the squash cubes and toss to coat them evenly.

Step 5

Roast the squash in the preheated oven for 25-30 minutes, or until tender when pierced with a fork.

Step 6

While the squash is roasting, finely chop the garlic and the onion.

Step 7

Heat the remaining 1 tablespoon of olive oil in a medium-sized skillet over medium heat.

Step 8

Add the chopped onion to the skillet and sauté for 5 minutes, until the onion is translucent.

Step 9

Add the garlic, thyme, and rosemary to the skillet, and sauté for an additional 2 minutes until the garlic is fragrant.

Step 10

Once the squash is fully roasted, remove it from the oven and allow it to cool slightly.

Step 11

Transfer the roasted squash to a large mixing bowl. Add the sautéed onion and garlic mixture.

Step 12

Use a potato masher or an immersion blender to mash the squash with the onion and garlic to your desired consistency.

Step 13

Gradually add the unsweetened almond milk while mashing, until the squash reaches your preferred creaminess.

Step 14

Season the mashed squash with salt and black pepper, stirring to blend thoroughly.

Step 15

Serve warm as a savory side dish, garnished with additional thyme or rosemary if desired.

Nutrition Facts

Serving size	(3042.2g)

Amount per serving	% Daily Value*
Calories	1428.6

Total Fat 32.1g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 2550.6mg	0%
Total Carbohydrate 305.2g	0%
Dietary Fiber 91.6g	0%
Total Sugars 58.3g
Protein 27.7g	0%

Vitamin D 43.9IU	0%
Calcium 1403.2mg	0%
Iron 18.0mg	0%
Potassium 8163.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.8%

Protein: 6.8%

Carbs: 75.3%