We’re just eating the last of the butternut squash from the garden. I’m sorry to see it go, because it’s one of my favorites. Maybe, someone at the Farmer’s Market will have them, otherwise I’ll make a run to Natural Grocers.
I used coconut oil and coconut milk in this recipe, but you could just as easily use just extra virgin olive oil and cream. I’m trying to incorporate more coconut oil in my diet, because it wouldn’t hurt for me to preserve a few brain cells!
Mashed Butternut Squash with Mexican Spinach Topping
This is a perfect winter side. For a main dish, add beans when you're sauteing the garlic and spices.
- 1 Roasted Butternut Squash
- Unsweetened coconut milk
- 1 TBSP extra virgin olive oil
- 2 TBSP extra virgin coconut oil
- 5 cloves garlic, chopped roughly
- 1 tsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp granulated onion powder
- 1/2 tsp granulated garlic powder
- 1/2 tsp smoked paprika
- 8-10 cups (at least) fresh spinach, cleaned
- Salt and pepper
- Scoop squash out of skins, place in a bowl, drizzle with coconut milk, and mash. Set aside.
- In a large skillet heat oil on medium. Add garlic and all the spices. Cook for about 1 minute. Add spinach. Using 2 spoons, toss spinach with oil, garlic, and spices, until just coated and wilted. Remove from heat.
- Place some mash on a plate. Top with spinach.
- Other additions to the spinach could be mushrooms or bacon.