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Cauliflower Butternut Squash Mash WP Recipe Photo: A close up of the finished cauliflower butternut squash mash in a white bowl with a silver spoon. In the bottom left corner it reads “The Radiant Root.” | mashed cauliflower and butternut squash | The Radiant Root

Cauliflower butternut squash mash (recipe card)

Cauliflower Butternut Squash Mash is a creamy sweetness, warmth, and subtle spiced veggie dish that is gluten and dairy-free.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Blending time: 5 minutes
Total Time: 1 hour 5 minutes
Course: Appetizer, dinner, entree, vegetable
Cuisine: corn-free, dairy-free, gluten-free, night shade free, no added sugar, paleo, vegan, vegetarian, whole30
Keyword: antioxidants, appetizers, dairy-free, gluten-free, mashed vegetables, stove top side, vegan, vegetarian
Servings: 6 1 cup
Calories: 113kcal

Equipment

Ingredients

  • 2 lb Butternut squash, peeled, deseeded, and cubed into 1-inch pieces
  • 2 lb Cauliflower, chopped into bite-sized florets
  • 2 cup Low-sodium vegetable broth
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1/2 tsp Turmeric
  • 1/2 tsp Ground mustard

Instructions

  • Prep the butternut squash: Wash and dry the squash to remove any dirt or debris. Slice off the ends to create a flat surface on each end. Peel the squash using a vegetable peeler following the shape from top to bottom. Once the squash is peeled cut it in half horizontally to separate the neck from the round bottom. Take the bottom and cut it in half so you can see the seeds and pulp inside. Scoop out the seeds and pulp with a spoon. You can also cut them out with a paring knife to make it easier to remove all the stringy insides. Put the neck part of the squash lying down sideways on the cutting board. Slice it into two halves. Take one half and it into 1-inch thick strips or slices lengthwise. Take those slices and cut them crosswise so you get 1-inch cubes. Repeat on the other half until the whole squash is cubed. You can also cube the bottom part of the squash. Lay one of the round squash halves and place it flat-side down on the cutting board. Cut the halve into 1-inch strips similar to the way you did it for the neck of the squash. Then repeat until the other half is cubed. Set all the chopped butternut squash aside.
  • Prep the cauliflower: Rinse the cauliflower head under cool running water to get rid of any dirt and debris. Remove leaves from the cauliflower head. Cut off any tough or woody parts of the stem near the bottom where it meets the bottom of the cauliflower head. Place one hand on the cauliflower head to hold it in place while with the other hand, you cut into the base of the cauliflower where the stem meets the florets. Then begin to separate the cauliflower into smaller florets by gently breaking them apart with your hands. Alternatively, you can also cut them away from the core with the knife. Cut the florets into smaller bite-size pieces about 1 to 2 inches in diameter. Continue until all you are left with is cauliflower florets. If the remaining stem is tender you can cut that into small bite-size pieces and add it to the cauliflower florets and place them aside.
  • Gather other ingredients and measure out the needed low-sodium vegetable broth, cumin, paprika, turmeric, and, ground mustard.
  • Place a large pot over medium heat. Pour in low-sodium vegetable broth. Add cauliflower, cover, and cook for about 5 minutes.
  • Uncover, stir the cauliflower one time, cover the pot again, and cook for another 5 minutes.
  • Stir in the cubed butternut squash, cover, and cook until both vegetables are soft (about 10 minutes).
  • Uncover and stir the vegetables to check they are softened by poking them with a fork.
  • Once the vegetables softened, uncover the pot and add in the cumin, paprika, turmeric, and ground mustard.
  • Stir the spices into the mixture and simmer uncovered on low heat until all the liquid evaporates stirring occasionally breaking up the cauliflower into smaller pieces (about 15 to 20 minutes).
  • Turn off the heat and let the vegetables sit for 2 minutes.
  • Mash the vegetables with an immersion blender until smooth (about 5 minutes). Move the blender around until all the veggies are evenly mashed.
  • Allow the cauliflower butternut squash mash to cool for 5 minutes and enjoy.

Video

Notes

This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers.

 

Recipe tips and tricks 

 
For the best cauliflower butternut squash mash follow these tips: 
 
  • Use a sharp knife and a durable cutting board
  • Easily remove the pulp and seeds by cutting them out with a paring knife
  • Use a large pot to ensure ingredients will fit and there is room for blending
  • Stir occasionally for even cooking
  • Make sure the veggies are soft before adding the spices
  • Let the veggies cool for 2 minutes before blending
  • Blend the veggies in the pot for an even texture
  • Let the mash cool before eating
 

Additions/substitutions/variations

 
Personalize the recipe, and find ingredient substitutions and variation ideas. Read on for more information.
 
 
Additions
 
Personalize this recipe with these additional ingredient ideas. Just note that any new additions may alter the taste, texture, and nutritional value.
 
Savory: 1- 2 minced fresh garlic cloves raw or roasted
 
Sweet: 1 tsp of date paste, applesauce or brown sugar or honey or maple syrup
 
Herbal: Sprinkle 1 - 2 tablespoons chopped parsley, chives, or thyme
 
Nutty: 1/4 cup chopped almonds or pecans
 
Citrusy: Zest of 1 orange or lemon
 
Creamy: 1/4 cup coconut milk or vegan butter or plain dairy-free yogurt, or coconut cream
 
Spice it up: 1/4 tsp ground black pepper or a dash of red pepper flakes, chili powder, cayenne pepper, hot sauce, or smoked paprika
 
Substitutions
 
Don’t have or like an ingredient? Here are some things you can use instead. Just be warned that any substitutions will impact the taste, consistency, and nutrition levels.
 
Ingredient substitutions
 
Butternut squash: 2 pounds pre-peeled and cut butternut squash or frozen butternut squash (thawed and drained) or carrots or acorn squash, or pumpkin
 
Cauliflower: 2 lbs pre-cut raw cauliflower florets or frozen cauliflower (thawed and drained) or broccoli, or turnips
 
Low-sodium vegetable broth: low-sodium beef or chicken broth
 
Cumin: 1/4 tsp chili powder or 1/8 tsp curry powder or 1/2 tsp coriander
 
Paprika: 1/4 tsp smoked paprika or 1/4 tsp chili powder
 
Turmeric: 1/4 to 1/2 tsp ground ginger or cinnamon, or 1/8 tsp curry powder
 
Ground mustard: 1/2 tsp Dijon mustard
 
Mashing method substitutes
 
In place of an immersion blender you can use the following: 
 
Regular Blender: Let the veggies cool for 2 minutes and move to a blender with room at the top. Add the lid and blend for 5 to 10 minutes. This may need to be done in batches. 
 
Blending in a high-powered blender like the Vitamix*, Blendtec*, Ninja*, Breville*, or KitchenAid* can take less time (about 3 to 4 minutes).
 
Food Processor: Put the food processor together according to directions. Fill the food processor bowl about 3/4 full with the veggies leaving room at the top. Cover and lock into place. 
 
Pulse until the veggies are diced. Then run on low for 2 to 5 minutes checking halfway to see if it has reached a creamy consistency.
 
Potato Masher: The veggies can also be mashed by hand with a potato masher*. This is the most time-consuming and can take about 5 to 10 minutes. Mash until there are no lumps and you have a creamy consistency. 
 
If you use one of the above substitutions for the blending process you may need to blend in batches depending on the size of your blender or food processor. 
 
If you find it gets thick while mashing or blending you can adjust the consistency by adding a little splash of the broth until you reach your desired texture.
 
Variations
 
If you want variation you can alter the recipe in one of the following ways. Be sure to note any changes from the original recipe could alter the taste, creaminess, and nutrition.
 
Adjust the spices: Start with the recommended amounts of spices and adjust to your personal preference.
 
Roast in the air fryer or oven before cooking on the stove: 
 
To roast in the oven: Preheat the oven to 400°F (200°C). Toss the prepped veggies with olive oil, and place them in a flat layer on a baking sheet lined with parchment paper* or a reusable roasting mat*. Roast for 25 to 30 minutes then add to the broth in the pot and continue the recipe as directed.
 
To air fry the veggies place them in a bowl with olive oil in a bowl. Then transfer to the air fryer basket in a flat layer. Air fry at 400°F (190°C) for 5 to 7 and a 1/2 minutes shake the basket to evenly brown the veggies. Then cook for an additional 5 to 7 and a 1/2 minutes. Then add to the broth in the pot and continue the recipe as directed. 
 
Another variation is to make the mash ahead of time: Follow the recipe instructions, let it cool to room temperature, and follow the “How to Store leftovers” section below on how to keep the mash fresh until you are ready to eat it. 
 
Once you are ready to enjoy the mash you can enjoy it cold or warm it up using one of the cooking methods in the “How to Reheat Leftovers” section below.
 

How to store leftovers

 
Here are the details on how to store any leftover mash:
 
Let the mash cool to room temperature. Place the leftovers in an airtight container. Then place in the fridge for 3 to 4 days. 
 
You can also freeze leftovers for up to 2 to 3 months. 
 
Freezing may affect the texture and may cause the mash to be slightly watery. Feel free to add additional spices and reblend to get a thicker consistency.
 

How to reheat leftovers

 
There are various ways to reheat the leftover mash. They include: 
 
Stove: Place leftovers in a saucepan and cook over low to medium heat. Stir occasionally until warmed 5 to 10 minutes.
 
Oven: Preheat the oven to 350°F (175°C). Place the lefters in a oven-safe dish and cover with aluminum foil. Bake for 20 to 30 minutes until warmed through.
 
Microwave: Put the leftovers in a microwave-safe dish on high for 1 to 2 minutes. Stir and cook for another 30 seconds. Then repeat stirring and cooking for 30-second intervals until warmed.
 
Slow Cooker: This method is best for reheating large batches of leftovers. Place the leftover mash in a slow cooker or crock pot and cook on low for 1-2 hours, stirring occasionally.
 
Be sure that the dish reaches 165°F (74°C) before consuming. Feel free to adjust the moisture content and seasonings with additional broth and spices if needed.
 
If the mash is frozen you want to let it thaw in the fridge overnight before reheating.
 

Nutritional information

 
*Nutritional information is estimated using Nutrifox nutrition label maker*
 
 

Nutrition

Serving: 1cup | Calories: 113kcal
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