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Mashed Butternut Squash

Prep time 5 min
Cook time 3 hr
Total time 3 hr 5 min

Prep time 5 min
Cook time 3 hr
Total time 3 hr 5 min


​Butternut squash makes a wonderful side dish during fall and winter months, but sometimes it can be a hassle to cook it in a tasty way. This recipe changes that completely! With only 5 minutes of effort and the use of a slow cooker, you’ll have creamy, whipped butternut squash to accompany your next meal. 

Why make mashed butternut squash rather than mashed potatoes? Butternut squash has 30% fewer calories, 50% fewer carbs and four times as much calcium. Also, I prefer the flavor of butternut squash to that of potato! 

Serves 4
Mashed Butternut

1 Butternut Squash, seeded and chopped

2 tablespoons butter or coconut oil

salt and pepper to taste

fresh parsley, minced to garnish (optional)

parmesan cheese to garnish (optional)


Grease the inside of a slow cooker with butter or coconut oil. Peel, seed and chop the butternut squash into large chunks. Cut the butter or coconut oil into a few pieces and sprinkle over the butternut squash. Cover and cook on high for 3 hours.


After the cook time, remove the lid and mix the cooked butternut squash up until smooth. Season to taste with salt and pepper. Garnish with parsley and a sprinkle of Parmesan cheese. Serve warm and enjoy!

Quick Tip

You might want to use more than one butternut squash, depending on how many servings you need. One normal-sized squash makes 4 petite servings (the squash shrinks as it cooks!) so feel free to use 2 or 3 butternut squash.


Calories: 133
Fat: 5g
Carbohydrates: 15g
Sodium: 54mg
Fiber: 7g
Protein: 2g
Sugar: 4g

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