Butternut squash puree

Another mashed potato substitute.  This is heavenly with chicken, pork or lamb.  Not quite as sweet as sweet potato, play up it’s savory qualities with garlic and herbs.  It whips up butter smooth and delicious.


  • 2-3 cups goat milk
  • 1 butternut squash cut lengthways
  • 2 cloves of garlic
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon sea salt
  • Freshly ground pepper to taste


  1. Back the squash skin side down in a 400 degree oven until tender.  Note: you can also cube and boil but is difficult to break down a raw squash. Roasting also brings out additional flavor.
  2. Sweet of 1 Tablespoon of garlic and reserve.
  3. Once cooked, remove the seeds.  Scoop the flesh and add to a  blender with garlic.
  4. Slowly add butter and milk as you puree.  Continue until you have reached your desired consistency (a little thinner than mashed potatoes) and everything is smooth.
  5. Add the puree back into a pan to reheat if neccissary.  Add salt and pepper as the puree thickens

Time: 45 minutes
Yield: 8 cups

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