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–+ servings

Roasted Mashed Butternut Squash for Full GAPS

Butternut squash roasted cut-side down in a shallow layer of water, then mashed with homemade butter, salt and garlic powder to taste. Roast until a knife slides through the flesh easily.
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Servings: 1 batch
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole butternut squash halved lengthwise and seeds removed; size determines actual yield
  • water enough for a 1/4-inch-deep layer in the roasting dish; not stirred into the mash
  • homemade unsalted butter to taste
  • salt to taste
  • pure garlic powder to taste; garlic only, not a seasoning blend

Equipment

  • 1 Sturdy cutting board and sharp knife For halving and testing tenderness.
  • 1 Spoon For removing seeds and scooping the cooked flesh.
  • 1 Oven-safe roasting dish Large enough for both halves cut-side down and the shallow water.
  • 1 Mixing bowl and potato masher or sturdy fork
  • Oven mitts and heatproof support For the hot dish.

Method
 

  1. Heat the oven to 400°F. Cut the whole butternut squash in half lengthwise and scoop out the seeds and loose stringy material. Leave the skin on. Use a dish large enough to hold both halves without stacking.
  2. Place the halves cut-side down in the roasting dish. Add water to a shallow depth of about 1/4 inch before putting the dish into the oven.
  3. Roast at 400°F until soft. A knife inserted through the upper part of the squash should enter and withdraw easily. Check the thicker neck as well as the seed-cavity end so no firm center remains.
  4. Let the squash cool slightly until manageable, then scoop the tender flesh into a mixing bowl, leaving the skin and pan water behind.
  5. Mash the warm flesh with homemade unsalted butter, salt and pure garlic powder to taste. Use a masher or sturdy fork, mix thoroughly and taste after each seasoning addition. Serve warm.

Notes

Full GAPS: This oven-roasted mash uses ordinary butter after its dairy introduction. It is not the early Intro preparation of vegetables cooked in meat stock.
Dairy-free option: Use a Full GAPS non-dairy natural fat such as goose fat, duck fat or natural non-hydrogenated coconut oil instead of butter, mashed in to taste. Ghee is a separate dairy preparation.
Yield and timing: One whole squash makes one batch. Actual portions and roasting time depend on the squash. Finish when the knife enters and withdraws easily.
Water: Keep a shallow layer about 1/4 inch deep in the roasting dish. Do not add the pan water to the mash.
Storage: Cover and refrigerate leftovers promptly. Freeze portions if needed, thaw in the refrigerator and warm gently while stirring.
Scaling: At 2x, use two whole squashes. Keep water depth about 1/4 inch, temperature 400°F and knife-tender endpoint unchanged; use enough dish space. Butter, salt and garlic powder remain to taste.

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