Healthy Holiday Mashed Butternut Squash with Carrots and Turnip Recipe

Sweet butternut squash and carrots, sharper turnips, creamy oil, and warm broth and spices blend together to make this delicious side dish.

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This recipe is healthy enough to be an everyday favorite, and special enough for a spot on your holiday table. It is easy to make so it doesn’t add much stress to your meal prep. You don’t even have to peel potatoes! Plus, it’s made on the stovetop, which may be a great help if your oven is full with a turkey or ham and some casseroles. 

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Try this recipe instead of buttery, mashed potatoes for a lower-fat, higher-fiber, and more colorful side dish. It’s also a great way to get fresh vegetables even if you haven’t gone grocery shopping in a while, since butternut squash, carrots, and turnips can all last for weeks in your refrigerator.

Tips

• You can make this recipe just with butternut squash. Use 2 squashes and omit the carrots and turnip. 
• Another option is to use cauliflower instead of carrots and turnip.
• You may find it easier to cook the butternut squash before peeling and cubing it.
• It’s okay to microwave or roast the vegetables to cook them.
• For a simple meal, serve this recipe with a source of protein like lean ground turkey or broiled chicken or fish.

Holiday Mashed Butternut Squash with Carrots and Turnip Healthy Recipe

Makes 4 servings

Ingredients:

1 medium butternut squash, peeled, seeded, and cubed

2 large carrots, peeled and sliced

1 large turnip, peeled and cubed

2 tablespoons of olive oil

¼ cup of low-sodium vegetable or chicken broth (or buttermilk)

½ teaspoon of garlic powder

¼ teaspoon of ground cinnamon

¼ teaspoon of ground nutmeg

Salt and pepper to taste

(Optional) Chopped fresh parsley or thyme

Instructions: 

1. Put the butternut squash, carrots, and turnips in a large pot. Cover with water, bring to a boil, and cook for about 15-20 minutes, or until all the vegetables are tender when pierced with a fork. Drain and return the vegetables to the pot.
2. Use a potato masher or an immersion blender to mash the vegetables together until smooth. Leave chunks if desired.
3. Stir in the olive oil and low-sodium broth (or buttermilk), mixing until the mash is creamy and smooth.
4. Add garlic powder, cinnamon, nutmeg, and season with salt and pepper to taste. Adjust seasonings as needed.
5. Garnish with fresh herbs like parsley, rosemary, or thyme, if desired.

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Nutrition information per serving: calories: 158; calories from fat: 63; total fat: 7 g; saturated fat: 1 g; cholesterol: 0 mg; sodium: 50 mg; total carbohydrates: 25 g; dietary fiber: 4 g; sugars: 7 g; protein: 2.5 g

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