Root Veggie Mash

with Butternut Squash Recipe

This Root Veggie Mash with Butternut Squash Recipe is one of my favorites, and I make it every year for the holidays. I make a huge batch of it, and freeze the leftovers.

This recipe is really flexible, and you can mix up the ingredients a bit or substitute one out for another if you like.

In this case, we made this dish with one large parsnip, one medium butternut squash, one rutabaga (I have also used turnips), 2 yellow onions, and 3 carrots.

We are going to chop everything up and add to a large pot with water.

Next, peel the onions, and chop them up and add them to the pot.

Use the vegetable peeler again and peel the rutabaga or turnip, and then chop it up into ½" pieces and add it to the pot.

Next peel the parsnip, and slice it into ¼" pieces. If it is a large one such as this, you may want to halve it or quarter it length wise first before slicing. Add them to the pot with the others.

Peel the carrots and slice them into ¼" pieces and add them to the pot.

Once you have all the vegetables sliced and chopped and added to the pot, put it on the stove and bring it up to a boil.

Once soft, drain the vegetables. Put it all back in the pot, add a stick of butter, about 1 teaspoon of thyme, salt and pepper. mash the butternut squash and all the root veggies together.

Once mashed to the consistency you like, it is ready to serve!

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