Root Veggie Mash with Butternut Squash
An easy rustic side dish for the holidays or anytime that uses up lots of your garden vegetables! A healthy whole foods vegetarian dish that can easily be made vegan / plant based if you swap the butter out for a vegan butter alternative!
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American, British
- 1 medium butternut squash
- 1 large parsnip
- 1 rutabaga or sub 2 turnips
- 2 medium yellow onions
- 3 carrots
- 1 stick butter (½ cup)
- 1 teaspoon dried thyme more or less to taste
- ½ teaspoon salt to taste, more if you used unsalted butter
- ¼ teaspoon black pepper to taste
Peel the butternut squash, parsnip, rutabaga (or turnips), and carrots.
Slice carrots and parsnips and onions into ¼" pieces.
Chop onion slices again in opposite direction into ½" pieces.
Chop butternut squash and rutabaga (or turnips) into ½"- 1" pieces.
Add all vegetables to large pot and cover well with water. Bring to boil and boil for +/- 15 minutes until all vegetables are soft enough to mash.
Drain vegetables (reserving the liquid for use in other soups/stews later). Add back to pot.
Add butter, thyme, salt and pepper to taste and mash to your preferred consistency and serve!
Keyword butternut squash, holiday dish, root vegetables, side dish