Now that it’s November, I’ve been happily thinking of all of the Fall and Thanksgiving inspired dishes that I am going to make this month. I have a very long recipe “to- do list” and one of the items on this list was to make a mashed potato recipe that also included butternut squash. It just seemed like a good idea… and I’m glad I did because this naturally Paleo, dairy-free, Whole30, Gluten-free Mashed Butternut Squash, Carrot, and Potatoes recipe is on point… in texture and flavor.
Speaking of, can we back-track for a second…how is it November?!
I know I say it every year, but the holidays always sneak up on me!
It’s a happy surprise because I love this time of year, butttt I swear it was just summer. And now I have to start thinking about Christmas gifts, and prepping for Thanksgiving. ( I like to plan/ prep in advance haha)
I think it may have snuck up on me more this year because I’ve been hiding in a hole the last two months, waiting for this morning sickness to pass. Which hasn’t passed yet! I’m 16 weeks pregnant and still getting sick. Whoever said it passes in your second trimester lied!
Anyways, I promise not to bore you with these details in every post. It’s just been really impacting my life lately and since this blog has always been a reflection of what I eat on a regular basis, this has been cramping my style. Big time.
Last week, though, I was determined to make a butternut squash and potato mash, and then I added carrots to the mix last minute. YUM.
I LOVE the nuttiness and sweetness that the mix of butternut squash and carrots add to this dish.
Honestly, I prefer this Mashed Butternut Squash, Carrot, and Potatoes recipe to mashed sweet potatoes and will be making this mash instead for Thanksgiving this year.
Also, the butternut squash carrots, add such a smooth creamy texture to this recipe.
I had coconut cream, almond milk, and bone broth ready to add to the mixture, but I didn’t add any! That’s right, there is no milk or cream of any kind in here.
Why? Well it didn’t need it!
Normally mashed potatoes are dry when you mash them, and so it’s an obvious addition to add something to moisten them up.
But these were already super smooth.
I think the reason for this is 1) pureeing them, 2) adding the buttered/ gheed up onions and garlic and 3) the butternut squash.
Note: If you want the texture here to be more chunky, and less like a puree, just mix it for less time in the blender or food processor.
However, it’s a nice change in texture and flavor to puree them.
You can really do so much with this Mashed Butternut Squash, Carrot, and Potatoes recipe! You can eat them as is, and serve them as a side for dinner.
Or you can do what I did last week, and use it as the topping for a Paleo and Whole30 shepherd’s pie!
I doubled the meat recipe from this Whole30 Shepherd’s pie recipe ( but I used 1 lb of ground beef and 1 lb of ground turkey and left out the carrots). And then I topped it with about 3/4 of this Mashed Butternut Squash, Carrot, and Potatoes recipe.
It was DIVINE. I actually think I’ll come up with a new Fall shepherd’s pie recipe inspired by that dish, because everyone needs something like that in their lives, especially this time of year. Plus it’s nice because it uses simple ingredients, and is naturally Paleo, without even trying to make it Paleo.
Plus there are so many veggies snuck in! It’s like a hearty meat and potatoes recipe but with SO many extra veggies.
Alright, it’s decided I’m making a new shepherd’s pie recipe, keep an eye out for it this month!
- 1 butternut squash , cut in half and seeded
- 1½ Tbs olive oil ,separated
- 1 lb carrots , cut into two inch long pieces (each carrot is cut into 3-4 pieces) ( peeling optional)
- 3 lbs gold potatoes , sliced into 1 inch thick pieces ( peeling optional)
- a heaping 1/2 cup minced onions ( this was 1 small onion for me)
- 2 Tbs minced garlic ( this was 5 cloves for me)
- 1 Tbs butter or ghee ( use Ghee for strict Paleo and Whole30)
- 1 Tbs dried parsley
- 1 1/2 tsp salt , have an extra pinch ready for the squash
- ½ tsp ground black pepper , have an extra pinch ready for the squash
- ½ tsp rubbed sage , have an extra pinch ready for the squash
- ½ tsp dried thyme , have an extra pinch ready for the squash
Preheat your oven to 400 degrees. Cover a cookie sheet in aluminum foil. Cover the cut sides of the butternut squash in ½ Tbs olive oil, a hefty pinch of salt, a hefty pinch of black pepper, a hefty pinch dried thyme, and a hefty pinch of rubbed sage. Rub the spices into the squash. Place the squash cut sides down onto the cookie sheet. Roast the squash in the oven for 45 minutes, until soft and you can easily stab it with a knife. Set aside once done.
While the butternut squash is roasting, boil water in a large pot. Put the sliced carrots and potatoes inside and cook until you can easily stab both the potatoes and carrots with a knife, about 25-28 minutes. Strain and set aside.
In a frying pan, add a heaping ½ cup minced onion and 2 Tbs minced garlic. Add 1 Tbs butter or ghee and 1 Tbs olive oil to the pan, mix, and cook over medium heat for 4 minutes, mixing every so often. Add 1 Tbs dried parsley, mix and cook for another 1-2 minutes.
Then, take the boiled carrots and potatoes, and the garlic onion mixture and put into a blender or food processor. Puree until smooth. Then pour the mixture into a large bowl.
Remove the skin of the butternut squash and then put the squash into a blender or food processor and puree until smooth. Mix the butternut squash puree into the potato and carrot puree.
Next, add 1 1/2 tsp salt, ½ tsp black pepper, ½ tsp rubbed sage, and ½ tsp dried thyme to the bowl and mix.
This recipe makes about 10 cups of mash total, which can serve 10 + people.
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