Thanksgiving Squash

This recipe will be a nice addition to your thanksgiving feast, but can also be eaten at any time. It’s best in season, though, with a squash grown in your own garden, on your own farm, or bought from the vegetable stand by the road—which is where I got mine from. This recipe is really simple, too!


  • 1 large butternut squash
  • water
  • 1/2-1 tsp sea salt
  • 1/8-1/4 cup Earth Balance, Organic (vegan) Smart Balance, or coconut oil

To Make:

  1. Slice and peel the squash (or peel and slice the squash).
  2. Remove the seeds. You can save the seeds and bake them like pumpkin seeds, too.
  3. Fill a pot with water.
  4. Slice the squash into chunks and drop into the water.
  5. Add a little bit of salt to the water, if desired.
  6. Bring the water to a boil. Continue boiling (you can lower the heat to medium or around medium, so long as the water keeps boiling) until the squash is soft enough to mash. This may take about 10-20 minutes.
  7. Drain squash.
  8. Mash the squash, while it’s still hot, with the earth balance or organic smart balance and the salt. Start with the smaller measurements, then taste a spoonful to see if it needs more. Be careful not to add too much salt or butter, or it will be too greasy/overpower the natural taste of the squash.
Categories: gourds | Tags: , , , , , , , , , , , , , | Leave a comment

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