Garlicky butternut squash mash

Fall is squash season: butternut, delicata, kabocha and spaghetti are just a few of the delightful varieties available. 

The best thing about squash is that not only is it a total winter warmer as the weather cools down, but it can be prepared in so many different ways. This is but just one of the delicious ways to eat this sweet, earthy vegetable. The key here is the garlic and salt, so don't hold back!

Serves 2.


1 butternut squash, seeds and skin removed and chopped into small squares

2 tbs of fresh sage, torn into small pieces

1 clove of garlic, smashed

Chunky rock salt or sea salt

Extra virgin olive oil


Bring a pot of water to the boil and steam the small squares of squash until tender. 

When the squash is ready, in a bowl (or blender), add garlic, salt, sage and around 1 tablespoon of olive oil. If in a bowl, use a potato masher or stick blender to mash/blend together all ingredients. If using a blender, process to combine (this method will result in more of a puree that a mash).

Pour into a serving bowl and drizzle with extra olive oil and season with more salt if desired. Serve immediately.


Gluten-free | Vegan | Paleo