Butternut Squash Mash With Butternut Squash
As simple as boiling your veggies to peak tenderness then mashing them!
People: 1
20 min


45 ml
Almond Milk
190 gr.
Butternut Squash
1 tsp
Fennel Seeds
2 Clove
2 tbsp
9 gr.
Nutritional Yeast
0.25 tsp
1 tsp
0.5 tsp

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  1. Peel and cut your butternut squash so that they all have a similar size and shape.
  2. Finely chop your garlic and onion.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Bring salted water to a boil. Add Butternut Squash and boil for 15 minutes.
  2. Heat oil in a pan, add garlic and onion, fennel seeds, rosemary, sage and thyme and fry at a lower temperature for several minutes.

Finishing Touches

  1. Drain your vegetables and return them to the pot or a food processor.
  2. Add almond milk, butternut squash, fennel seeds, garlic, lemon, onion and sage and pulsate with a blender or food processor or mash with a fork. Add salt and pepper to taste.
  3. Add Nutritional Yeast on top.