Instead of sweet potatoes, try equally starchy, carotene-rich butternut squash for your next mash. A food processor will get the mixture silky smooth. You can also change the profile by swapping maple syrup and fresh ginger for a little ground cinnamon and curry powder or minced fresh sage and grated Parmesan cheese.

Marianne Williams
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Credit: Caitlin Bensel

Recipe Summary test

Serves 4 (serving size: 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan filled with water to a boil. Add butternut squash; cook 10 minutes or until tender. Drain. Place cubed peeled buttenut squash in a food processor with pure maple syrup, unsalted butter, grated peeled fresh ginger, kosher salt, black pepper, and grated garlic clove; process until smooth. Top with roasted unsalted pumpkin seed kernels.


Nutrition Facts

130 calories; fat 4g; saturated fat 2g; protein 2g; carbohydrates 24g; fiber 3g; sugars 9g; added sugar 6g; sodium 323mg.