Can you tell I’m in the spirit of fall?  First pumpkin donuts and now butternut squash mash. Yum!  The weather here in Charlotte is to blame for my mood.  Loving it too!  We’ve had some cool mornings recently but of course the weather will spike back up in the next few days.  What a tease!  While the weather was a little cooler and since the local farmers market had a bunch of beautiful butternut squash this past Saturday I had to indulge with this recipe.  Now the recipe calls for maple syrup, I need a little sweet in my life, but you can remove and I’m sure the recipe will be just as delicious.  Another little thing, if you don’t have enough butternut squash you can add a sweet potato to make the measurement come to 3 cups.  The sweet potato might actually add the “sweet” that the maple syrup would.  Try it, you might like it….actually I think I just came up with the perfect combo for a great side dish for the Thanksgiving table.  Hmmm, I love it when things happen like that!

Now for something I little more serious….because we need that every now and then to wake us up!  So I have had some things going on in the background with dear friends and family in the past few weeks.  Sometimes you get wrap up in your day to day life and think of all that is on your plate or the stresses that you have.  I know I have! Those moments of being overwhelmed and completely stressed consume my mind more often than I care to admit. Then you hear news that makes you realize your life and stresses are nothing in comparison to others.  Recently one of my dear friends received very sad news about her newborn.  I won’t go into the details but I’ve cried more in the past week than I have in a long time.  My heartbreaks for her and her beautiful and innocent newborn.  God works in mysterious ways, I know he plans things to happen for a reason but moments like these I often wonder what the lesson and reason is.  The worst thing about it all is there is nothing we can do to help.  You are given this news only to hear there is not enough research to date to help!  So all I know I can do is support and help her through this tough time.  As much as I’m sadden by everything that has happen these past two weeks it has also open my eyes and made me really stop and be greatful of what amazing things I have and the health and happiness of my two little monkeys.  The stresses, the chores, the bills, etc are nothing compared to what others face on a daily basis.  Be thankful!  Laugh and enjoy this life we have!

Maple Butternut Squash Mash with Toasted Pecans

3 cups butternut squash, peeled, seeded, and cut into chunks

2 Tablespoons coconut oil, melted

1/4 cup canned coconut milk

2 Tablespoons maple syrup (optional but very good with)

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/2 teaspoon sea salt

1/3 cup pecans, toasted and chopped


In a large pot cook squash in boiling water, about 14 to 15 minutes or until tender when pierced with a fork.  The time will vary depending on the size of your chunks.  Drain butternut squash and set aside.

Transfer butternut squash, coconut oil, coconut milk, maple syrup, cinnamon, nutmeg, ginger, and sea salt into the bowl of a food processor.  Cover and process until smooth.

Top with toasted pecans and serve.  You can sprinkle with additional cinnamon too.  Nothing wrong with a little cinnamon in my opinion.

Makes about 8 servings


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9 Responses to Maple Butternut Squash Mash with Toasted Pecans

  1. Donna says:

    Beautiful, thoughtful and thought-provoking post…Thank you for the reminder that, although as human beings, we almost all feel “overwhelmed” by the “stressors” of daily life..there are those who are grappling with difficulties on a much deeper level. Thank you for reminding us to be grateful for what we do have. Thank you for such a delicious, nutritious side heralding in the Fall…nourishing recipe…equally nourishing prose.

  2. Beverly says:

    Love your recipes and website but I wish you had a printer-friendly button for your recipes:)

  3. MDelicious says:

    Hi Beverly,

    I’m hoping to add soon. :) It’s laziness on my part.

  4. Becca says:

    Yes, and pin it buttons. :)

  5. Camille says:

    Hi, what a delicious recipe!!
    I am actually lactose and fructose intolerant, and was wondering if you could suggest something other than coconut milk and coconut flour.. would potato flour or soy flour work just as well? What would be a substitute for the coconut milk?

    Thanks- LOVE your site :)

  6. MDelicious says:

    Hi Camille,

    What “milk” do you usually use? Any? Soy, Almond, Rice? If you do, I would just replace the milk of choice that you can tolerate and sub it in the recipe. You could also remove completely. As for coconut flour, there isn’t any in this recipe so you should be ok. Coconut flour is a dense flour so if you do sub it in another one of my recipes you would have to use more of the other gluten-free flours you can have.

    Hope this helps :)

  7. Melissa says:

    I made this recipe for Thanksgiving and it turned out to be more of a puree (we didn’t add the nuts) but it was still a big hit.

  8. Hi!
    You site is so gorgeous! My mouth is watering even tho i’m still quite satisfied from dinner 2 hrs. ago. Anyway, i was curious…would a blender do the job of a food processor? I don’t (yet) have a food processor. Maybe I could do it in batches in the blender? Or use my immersion blender in the pot? What do you think the best substitute appliance would be?
    thx. :)

  9. Lisa says:

    This is one of my family’s favorite recipes! Sooo satisfying, especially for someone like me that can’t have potato anymore (intolerant) and loved mashed potatoes. And our 10 yr old loves it too! Thank you!

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