· 1 butternut squash (, cut in half and seeded)· 1½ Tbs olive oil (,separated)· 1 lb carrots (, cut into two inch long pieces (each carrot is cut into 3-4 pieces) ( peeling optional) )· 3 lbs gold potatoes (, sliced into 1 inch thick pieces ( peeling optional))· a heaping 1/2 cup minced onions (( this was 1 small onion for me))· 2 Tbs minced garlic (( this was 5 cloves for me))· 1 Tbs butter or ghee (( use Ghee for strict Paleo and Whole30) )· 1 Tbs dried parsley· 1 1/2 tsp salt (, have an extra pinch ready for the squash)· ½ tsp ground black pepper (, have an extra pinch ready for the squash)· ½ tsp rubbed sage (, have an extra pinch ready for the squash)· ½ tsp dried thyme (, have an extra pinch ready for the squash)
Step 1Preheat your oven to 400 degrees. Cover a cookie sheet in aluminum foil. Cover the cut sides of the butternut squash in ½ Tbs olive oil, a hefty pinch of salt, a hefty pinch of black pepper, a hefty pinch dried thyme, and a hefty pinch of rubbed sage. Rub the spices into the squash. Place the squash cut sides down onto the cookie sheet. Roast the squash in the oven for 45 minutes, until soft and you can easily stab it with a knife. Set aside once done.Step 2While the butternut squash is roasting, boil water in a large pot. Put the sliced carrots and potatoes inside and cook until you can easily stab both the potatoes and carrots with a knife, about 25-28 minutes. Strain and set aside.Step 3In a frying pan, add a heaping ½ cup minced onion and 2 Tbs minced garlic. Add 1 Tbs butter or ghee and 1 Tbs olive oil to the pan, mix, and cook over medium heat for 4 minutes, mixing every so often. Add 1 Tbs dried parsley, mix and cook for another 1-2 minutes.Step 4Then, take the boiled carrots and potatoes, and the garlic onion mixture and put into a blender or food processor. Puree until smooth. Then pour the mixture into a large bowl.Step 5Remove the skin of the butternut squash and then put the squash into a blender or food processor and puree until smooth. Mix the butternut squash puree into the potato and carrot puree.Step 6Next, add 1 1/2 tsp salt, ½ tsp black pepper, ½ tsp rubbed sage, and ½ tsp dried thyme to the bowl and mix.Step 7This recipe makes about 10 cups of mash total, which can serve 10 + people.