I can’t tell you enough about my thoughts on white potatoes and how they, unless completely masked by butter, garlic, and milk, are a total waste of time.  Years ago, mashed cauliflower came into the picture as a low-cal alternative.  It dawned on people that an otherwise tasteless veggie can be whipped into oblivion with creamy goodness and will taste good.  Genius, right?

My question is…  Why hasn’t the obsession been with flavorful root veggies that need minimal “fats” to get them to a tasty place?  Tonight I used severely out of season butternut squash.  But why not beets, rutabaga, or one of the gazillion other varieties of squash out there?  Maybe I’m getting crazy here.  Or… maybe I’m not.

FoodFash Smashed Squash (yields 4 servings)

1 butternut squash, cubed

1/2 cup unsweetened coconut milk

2 tablespoons Earth Balance (or butter)

garlic salt & pepper to taste

2 tablespoons chopped fresh basil

Preheat oven to 400 degrees.  Place squash cubes on a greased cookie sheet, lightly spray with olive oil cooking spray, and sprinkle with salt and pepper.  Bake for 30 minutes.  In a mixing bowl, add squash, coconut oil, and Earth Balance.  Use a stand or electric mixer and mix on medium until all of the ingredients are blended.  Mix on high for a couple minutes until the squash looks whipped.   Add garlic salt to taste and then stir in the fresh basil.

After sampling my first bite, I had one of those this-dish-could-totally-be-served-at-my-favorite-restaurant smiles.  I dug everything about it.  Dairy free, slightly sweet, savory but light, and fresh.  Scooch on over white potatoes, smashed squash is where it’s at!