Savory Whipped Butternut Squash w/ Rosemary
Savory Whipped Butternut Squash w/ Rosemary is a silky, naturally sweet alternative to traditional mashed potatoes. The secret to getting the perfect texture is roasting the squash to caramelize its natural sugars, then using a food processor or blender to whip it completely smooth.
⏱️ Prep & Cook Time
Prep time: 5 minutes
Cook time: 40 minutes
Servings: 4
🍳 Step-by-Step Instructions
Halve and Roast: Preheat your oven to 400°F (200°C). Carefully cut the raw butternut squash in half lengthwise from stem to base. Leave the seeds and skin exactly as they are. Place the two halves cut-side down on a baking sheet. Roast for 40 to 45 minutes until the skin is wrinkled and a fork pierces easily through the thickest part.
Deseed: Let the squash cool for 5 to 10 minutes so you can handle it. Flip the halves cut-side up. Use a spoon to easily slide right under the cooked seeds and stringy pulp—they will scoop out effortlessly in one clean motion. Discard the seeds.
Peel (Scoop): Use that same large spoon to scoop the soft, warm squash flesh away from the skin and directly into your food processor or blender. Discard the empty skins.
Infuse the Rosemary: In a small pan over low heat, warm 2 tablespoons of coconut oil with 1 tablespoon of finely minced fresh rosemary for 1 minute until the oil smells fragrant.
Whip: Pour the rosemary-infused coconut oil into the food processor with the squash. Add salt and freshly ground black pepper to taste. Blend on high for 1 to 2 minutes until completely smooth and velvety.