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    Home » Recipes » Easy Vegan Appetizer » Butternut Squash Sweet Potato Mash

    Butternut Squash Sweet Potato Mash

    Published: Nov 17, 2020 · Modified: Mar 8, 2022 by Chelsea Peachtree · This post may contain affiliate links ·

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    Creamy and fluffy roasted butternut squash and sweet potato mash is the perfect dish to any dinner. Vegan, gluten free and naturally sweet, this butternut squash sweet potato mash is simply delicious. It is sweet, yet savory and incredibly smooth, everyone at your table will love it!

    Butternut Squash Sweet Potato Mash in a bowl
    Butternut Squash Sweet Potato Mash

    I am a true potato addict. I do not think there is one out there that I dislike.

    Potatoes are so versatile, and perfect for almost any occasion. They also may be a vegans saving grace when there are no other options for us.

    Butternut Squash, on the other hand, is the softer, not as common cousin of the potato. Butternut Squash is less dense, lower in calories and carbs, but perfect in taste.

    Combing the roasted butternut squash and sweet potatoes and making this wonderful sweet potato butternut squash mash is one of my favorite ways to eat both.

    The butternut squash and sweet potatoes are roasted in the oven, then mashed with vegan cream cheese, garlic infused vegan butter, salt, pepper and chives until they turn into creamy, velvety perfection.

    Adding in the butternut squash mash makes this a lighter option to regular mashed potatoes, while the sweet potato mash keeps the dishes integrity.

    If you are looking for a fun new side dish for this holiday season or even during a weeknight dinner, look no further. These potatoes are vegan, gluten free and full of flavor.

    Ingredients For Butternut Squash Sweet Potato Mash:

    To make this creamy mashed butternut squash and potato dish, you will need 2 sweet potatoes and one butternut squash. You will also need vegan butter (I used Earth Balance), vegan cream cheese (I used Tofutti), chives, garlic, salt and pepper.

    Butternut Squash Sweet Potato Mash in a bowl
    Butternut Squash Sweet Potato Mash

    Tips To Make Easy Mashed Butternut Squash and Sweet Potato:

    This creamy mashed butternut squash is incredibly easy to make. You simply roast the butternut squash and potatoes in the oven for 30-45 minutes (depending on the size of your squash and potatoes).

    Then, you allow them to slightly cool and scoop the insides into a bowl. Using a masher, mash the roasted sweet potatoes and roasted butternut squash until it is smooth and creamy.

    Microwave your minced garlic and butter until it melts, approximately 30 seconds. Microwaving the garlic with the butter infuses the garlic taste into the butter, making it stronger and tastier.

    Fold the butter, chives, vegan cream cheese, salt and pepper into the roasted butternut squash and sweet potatoes.

    That is it! You are done.

    Your mashed butternut squash and sweet potatoes will be savory, yet sweet, creamy and fluffy.

    Tips for Substitutions for Creamy Mashed Butternut Squash and Sweet Potatoes:

    Potatoes- This dish calls for sweet potatoes, but you can easily use white potatoes as well. The color will be a little different, and they will be less sweet, but they are just as good. You also can omit potatoes all together and use another starch, such as more butternut squash, acorn squash or turnips.

    Butternut Squash- You may use an alternative to this, such as acorn squash. You may also omit this entirely and solely use sweet potatoes.

    Garlic- You may omit garlic if you do not like the taste, or you may sub this for 1 tbsp of garlic powder. If you do use powder, do not microwave it with the butter.

    Chives- You may omit this ingredient, or you may use onions, shallots or bunching onions.

    Vegan Cream Cheese- You can substitute vegan sour cream for this.

    Other Option Toppings- Caramelized onions, vegan bacon, vegan cheddar cheese and rosemary would all be excellent additions.

    Storing the Mashed Butternut Squash and Sweet Potato:

    Storing- Store these mashed sweet potatoes and butternut squash in an air tight container in the fridge for up to 4 days.

    Reheating- You may reheat these smooth mashed potatoes in the microwave or on a stove top. A few minutes will do the trick. Make sure to stir the mashed butternut squash and potatoes to ensure they evenly heat up.

    Butternut Squash Sweet Potato Mash in a bowl
    Butternut Squash Sweet Potato Mash

    Other Healthy Sides:

    Maple Cinnamon Roasted Chickpeas

    Hearty Fall Salad with Pumpkin Tahini Dressing

    Creamy Pumpkin Pasta

    Did You Make This Recipe?

    I am so delighted you did! Please leave me a review below. This encourages me for the future and helps me improve. Also, do not forget to tag me on social media @peachhtree ! Thank you!

    Butternut Squash Sweet Potato Mash

    Chelsea Peachtree
    Butternut Squash and Sweet Potato Mash is the perfect side dish to any dinner. Vegan, gluten free and refined sugar free, this easy roasted butternut squash and sweet potato is smooth, creamy and full of flavor. This dish is sweet, yet savory, and will please everyone at your table.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 246 kcal

    Ingredients
      

    • 2 Sweet Potatoes
    • 1 Butternut Squash
    • 2 Tbsp Vegan Cream Cheese
    • 2 Tbsp Vegan Butter
    • ½ Tbsp Chives diced
    • 2 Cloves Garlic minced
    • Salt and Pepper for taste
    • Olive Oil

    Instructions
     

    • Preheat your oven to 425 degrees F and line a baking sheet with parchment paper or grease it with cooking spray.
    • Peirce your sweet potatoes with a fork a few times and place on baking sheet. Drizzle with olive oil.
    • Cut your butternut squash in half and remove the seeds with a spoon. Place on baking sheet and drizzle with olive oil.
    • Cook for 30-45 minutes, or until you can pierce the butternut squash and potatoes with a fork. I suggest checking around the 30 minute mark. The butternut squash will likely cook quicker than the potatoes, so pull it out if it does. The range in time is due to the size of the produce you choose.
    • Allow the potatoes and squash to cool enough to be touched. Cut open the potato and scoop the insides out into a bowl. Scoop the insides of the squash into the bowl as well.
    • Using a masher, fork or hand mixer, mash the squash and potatoes until they are your desired consistency.
    • Place minced garlic and vegan butter into a microwave safe dish and heat until melted, approx. 30 seconds. Pour over the mash.
    • Fold in vegan cream cheese, chives and salt and pepper until all ingredients are well combined.
    • Store in an air tight container in the fridge for up to four days.

    Notes

    Potatoes– This dish calls for sweet potatoes, but you can easily use white potatoes as well. The color will be a little different, and they will be less sweet, but they are just as good. You also can omit potatoes all together and use another starch, such as more butternut squash, acorn squash or turnips.
    Butternut Squash– You may use an alternative to this, such as acorn squash. You may also omit this entirely and solely use sweet potatoes.
    Garlic– You may omit garlic if you do not like the taste, or you may sub this for 1 tbsp of garlic powder. If you do use powder, do not microwave it with the butter.
    Chives- You may omit this ingredient, or you may use onions, shallots or bunching onions.
    Vegan Cream Cheese- You can substitute vegan sour cream for this.
    Other Option Toppings- Caramelized onions, vegan bacon, vegan cheddar cheese and rosemary would all be excellent additions.

    Nutrition

    Sodium: 144mgCalcium: 132mgVitamin C: 43mgVitamin A: 36246IUSugar: 9gFiber: 8gPotassium: 1050mgCalories: 246kcalTrans Fat: 1gSaturated Fat: 2gFat: 7gProtein: 4gCarbohydrates: 46gIron: 2mg
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    Chelsea Peachtree in the kitchen

    Hi, I'm Chelsea! I am the recipe developer, content creator, photographer, and soul behind this blog. I eliminated meat from my diet at the age of 5 and have been cooking my own meals since. Here, I share with you some of my favorites in hopes you will see it is easy to ditch the meat!

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