I love butternut squash, and I believe I've mentioned that a few times now. This simple dish is something my mom or dad used to whip up for us kids, and I've always loved it. It's so simple, so satisfying, and easy to digest. I often turn to this when I'm not feeling well, or just need a quick and healthy meal. It's also important to buy organic ingredients for this dish if possible, because of the high use of chemical pesticides used on these vegetables (specifically potatoes).
Enjoy this as a side dish, a main dish, or for breakfast, lunch, or dinner.
INGREDIENTS:
- 1 large organic butternut squash, peeled and cubed
- 6 organic yukon gold potatoes, washed and cubed (amount can vary)
- 8 organic carrots, peeled and cubed (amount can vary)
- 1 bay leaf
- 2 teaspoons unrefined sea salt (plus more for sprinkling)
- 1/2 teaspoon black pepper (plus more for sprinkling)
- 1/2 cup of good quality butter (I love this brand)
- Bragg sprinkle, optional
DIRECTIONS:
1. Place cubed squash into large pot, and add enough potatoes and carrots to get an even balance of these three ingredients. Cover with water. Add bay leaf and season with a bit of salt, pepper, and optional Bragg sprinkle. Bring to a boil, then immediately turn down, cover and steam until vegetables are tender (about 20-30 minutes).
2. Drain water, and remove bay leaf. With a potato masher, mash until desired consistency (adding a little water if it's too dry). Add butter, 2 teaspoons salt and 1/2 teaspoon pepper (or to taste), dish up, and serve!
Approximately 5-6 servings
*Read here about why butter is actually essential for your health, and how it improves better absorption of the nutrients found in vegetables).
Brings back such great memories!
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