Butternut Squash Miso Mash
Author: A Gutsy Girl
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 4
- 2 cups sweet potato, skinned and cubed
- 2 cups butternut squash, skinned and cubed
- 2 teaspoons olive oil
- sea salt, to taste
- 2.5 teaspoons miso
- 6 Tablespoons light coconut milk (no carrageenan!)
- ½ Tablespoon parsley
- Preheat oven to 400 degrees.
- Skin and cube all sweet potato and butternut squash.
- Toss them in a bowl with the olive oil and sea salt.
- Place mixture on an oven-safe pan brushed with olive or coconut oil.
- Bake for about 32 minutes.
- Transfer to a mixing bowl (I used my Kitchen Aid).
- Add miso, coconut milk and parsley.
- Blend until it reaches a finely-whipped consistency.
- Dig in and try not to eat the whole batch in one sitting – I dare you:)
Recipe by A Gutsy Girl® at https://agutsygirl.com/2013/04/10/sweet-potato-and-butternut-squash-miso-mash/
3.5.3251