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  • Writer's pictureGabi Frohlich

Vegan Butternut Squash Mash

Perfect on its own or in a Shepherd's Pie!


Vegan Butternut Squash Mash

Serves 2-3


  • 15 oz peeled and cubed butternut squash

  • 1.5 tbsp vegan butter, melted

  • 3-4 tbsp coconut or oat milk, warm

  • 2 tbsp vegan sour cream

  • 1/2 - 1 clove garlic, minced

  • 1/2 tsp sage

  • 1/2 tsp rosemary

  • 1/8 tsp pepper

  • Sea salt to taste

  • Optional:

  • 1/4 tsp cumin

  • 1/8 tsp cinnamon


  1. Preheat the oven to 400 °F.

  2. Coat the butternut squash in 1/2 tbsp of vegan butter.

  3. Bake for about 30 minutes or until fork-tender and caramelized, shaking the pan halfway through to ensure even coloring.

  4. Mash the hot butternut squash with a fork or potato masher until smooth (optionally pulse in a food processor instead).

  5. Gradually add 1 tbsp of melted vegan butter, coconut or oat milk (1 tbsp at a time), and the spices until the desired texture is achieved. Adjust any spices to taste.

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