Mashed Butternut Squash with Brown Butter and Sage

Today for “Thanksgiving Month” I made Mashed Butternut Squash, a healthier option to the beloved Mashed Potato, topped with Mushroom Sage Gravy. The nutty, caramel flavors of the brown butter combined with the sweet butternut squash makes a perfect side for any Thanksgiving table.

Mashed Butternut Squash with Brown Butter and Sage
makes about 4 cups

 1 medium size butternut squash
2 tbsp browned vegan butter, I use Earth Balance
1tbsp fresh sage, minced
2 cloves garlic, minced
salt and pepper to taste

serve with Mushroom Sage Gravy
* to make gluten-free, replace the flour with 1/4 cup cornstarch

Preheat the oven to 400 degrees F.

Slice the butternut squash lengthwise down the center and remove the seeds. Wrap each half in tin foil and place on a baking sheet. Bake for 40-60 minutes, until very tender. Remove from oven and allow squash to cool.

Meanwhile brown the vegan butter by placing it in a small sauce pan over medium high heat. Allow to boil and cook until light brown and fragrant. Remove from heat immediately and set aside.

Once the squash has cooled, scoop out the flesh and place in a big bowl. With an electric mixer combine all ingredients and whip to the consistency of mashed potatoes.

Serve immediately as is or with Sage Mushroom Gravy.

What is your favorite Thanksgiving side dish?

Mashed Potatoes has always been (and will always be) my favorite part about thanksgiving. I could eat a big plate of garlicky, creamy potatoes slathered in gravy nearly every day of the year. This squash recipe, therefore, will never replace mashed potatoes at my Thanksgiving table, but I will definitely make room for the additional side because it is too good to pass up!