This month as part of my ongoing series with Free People, I am sharing a series of healthy gluten-free and vegetarian Thanksgiving recipes. I absolutely love Thanksgiving, the entire holiday season really, and I get excited to start planning my Thanksgiving menu as soon as the fall season hits.
For this series, I will be sharing both classic recipes re-imagined and some unique and totally non-traditional recipes that you aren’t used to seeing amongst your traditional Thanksgiving spreads.
A blend of classic traditional Thanksgiving ingredients with a little non-traditional Indian inspiration, this butternut squash mash is sure to please everyone at your feast, but especially those who are gluten-free and/or vegan, who may likely have limited options. It is creamy, rustic and full of so many amazing flavors.
Head to the Free People blog BLDG 25, to get the full recipe and stay tuned throughout the entire month of November as I share a new gluten-free vegetarian Thanksgiving creation each week! Plus, make sure to check in here on Tasty Yummies starting later this week, where I have a really fun Thanksgiving series planned for you guys. More on that soon.
- 2-3 lb butternut squash, halved and seeded, peeled and diced into 1-inch cubes
- 1-2 tablespoons olive oil
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 3 cloves garlic, minced
- 1 2-inch piece of fresh ginger, finely minced or grated
- 1 tablespoon garam masala powder (you can add more if you want the flavor to be even more powerful)
- ½ teaspoon sea salt
- ¼ cup coconut milk, full-fat canned kind
- ⅓ cup finely shredded unsweetened coconut
- fresh cilantro for serving, optional
- Preheat the oven 400º F.
- Toss the squash with oil, salt and pepper and spread out in a single layer on a rimmed baking pan. Roast, tossing occasionally, until just tender and golden brown, about 30-40 minutes. While the squash is roasting, arrange the raw coconut in a single layer on another baking sheet. Once the squash comes out, place the coconut in, bake for about 3 to 5 minutes, toss around and then bake another 3 to 5 minutes. Watch it carefully, as it can burn quickly.
- Once the squash and coconut are both ready and out of the oven, heat the coconut oil in a large saucepan over a medium heat, add in the mustard and cumin seeds, heat for a few minutes until the spices begin dancing around the pan, popping and jumping. Add in the garlic, ginger, garam masala powder and salt. Stir around for a minute or two, reduce the heat to low or off, add in the roasted squash cubes and coconut milk and mash by hand with a potato masher, until as smooth and creamy as you’d like it to be. Salt to taste, serve immediately topped with toasted shredded coconut and a little fresh cilantro, if you’d like.