Thankfully this has been a much better week at work and in general. No windshield cracks and I got most of my Christmas shopping done. With that stress out of the way, I’m really starting to feel festive while enjoying our tree.
And cuddling up with a sweet hubby and pets on a chilly night.
And I’ve been finding more time to write and experiment with festive recipes. Tonight I grabbed a butternut squash to try a new raw mash recipe because I haven’t found many raw butternut recipes I love yet mainly for the texture, the squash seems too tough and crunchy when spiral sliced and grainy when processed into raw “rice”.
So I wanted to try a recipe with a smoother, mashed potatoes texture that’s creamy, rich, and hearty.
Raw Butternut Mash
- 1 medium butternut squash, peeled, seeded, and chopped
- 1 cup of shelled hemp seeds
- 2 tbsp. minced fresh rosemary
- 1/2 tsp. sage
- 1/2 tsp. thyme
- 3 tbsp. balsamic vinegar
- 1/2 tsp. salt
- pepper to taste
Place all ingredients into a high speed food processor and process to a smooth and creamy “mash” texture. Makes 4-6 servings.
I processed the squash mixture for nearly 5 minutes to fully blend with the hemp seeds and herbs with a couple of stop-and-stirs. Even so, the recipe came together in less than 15 minutes which included chopping up the squash – perfect for a busy weeknight.
The mash can be warmed up in a dehydrator for up to 30 minutes to soften it more, but I found the texture and spices very warming.
And I’m just now noticing it looks a lot like my Nacho Almond Spread in color and texture, I must be craving savory orange dishes this week in our chilly temps.
The mash makes a great savory side dish that can be a vegan main dish too.