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Coconut, Pumpkin & Butterut Squash Mash

Coconut, Pumpkin & Butterut Squash Mash

Ultra fluffy sweet and savory pumpkin and butternut mash with coconut milk and rosemary. Absolutely perfect for the fall.

For two ingredients from the same family, pumpkin and butternut squash have very distinct flavors and textures. I created this coconut mash recipe to highlight how such sweet vegetables carry a more dynamic eating experience and can be paired with the tastiest curries, roast meats and vegetables, or simply served with some steamed greens. Personally, I have it alone with a glass of lemonade on the side, only throwing in some roast meat if I can’t ignore the millardic scent.

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Coconut, Pumpkin & Butterut Squash Mash 

  • Author: Rumasha Beni
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Ingredients

400g Butternut squash, peeled and diced into cubes 

400g Pumpkin, peeled and diced into cubes

½ cup of coconut milk

Fresh rosemary, finely chopped

1 teaspoon mixed herbs

Salt

Black pepper


Instructions

  1. In a large pot, add your butternut and pumpkin cubes, and add about an inch of water.

Notes

  • Reheats perfectly in a microwave if stored covered in the fridge
  • Can be made in advance of the meal but should be served hot

Keywords: mash, coconut, pumpkin, butternut squash

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