Just roast cubed butternut squash with some olive oil until tender. Blend the roasted squash with vegetable broth, sauteed ...

Milk, cream, coconut milk, and sour cream can work wonders on squash, whether you're blending them into a purée, like in our ...

Mash the roasted butternut squash roughly using a potato masher and add it to the rice. Fold in the remaining butter and two-thirds of the grated Parmesan. Season well with salt and pepper.

Mix up your mash with blended butter beans! It's the perfect accompaniment to a hearty chicken, butternut squash and kale stew. Each serving provides 570 kcal, 46g protein, 55g carbohydrate (of ...