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Roasted Coconut Curry Butternut and Cauliflower Mash

A healthy alternative side dish to traditional mashed potatoes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4-5 Cups Cubed Butternut Squash
  • 1 Head Cauliflower stem removed and chopped
  • ½ Cup Olive Oil
  • ½ Tablespoon Curry Powder
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • 1 Tablespoon Coconut Oil
  • ¾ Cup Coconut Milk/Almond Milk

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Add the vegetables to a large bowl. Season with curry, salt, pepper, and olive oil. Toss to combine. Spread the vegetables on a large baking sheet in one even layer.
  3. Roast for 30 minutes. Remove after 15 minutes to toss the vegetables and then return to the oven.
  4. Once the vegetables are roasted and tender, add them to a large saucepan. Add the coconut oil and coconut milk to the pot. Heat the pot over low. Use a potato masher to mash the cauliflower and butternut squash until the desired consistency. Cover with a lid and keep over a low flame until ready to serve.