Butternut squash is the perfect base to use instead of russet or sweet potatoes in your already carb-heavy Thanksgiving buffet.
Cut up a whole squash into small cubes. Boil them and purée with butter, agave, and cinnamon to replace yams. Above I took the savory route by roasting a large chopped squash with a sliced sweet onion, EVOO, salt, pepper, and dried herbs until overly tender. Then I simply puréed it with water and a little agave. Next time, I’ll roast apples in the mix too!
If I didn’t catch you in time to make the switch for Thanksgiving, try this easy and healthy option in your next fall meal. This would pair perfectly with a pork loin.Tweet this!