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Balsamic Butternut Mash

Posted Dec 14 2012 1:07am

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.

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And cuddling up with a sweet hubby and pets on a chilly night.

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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”.

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So I wanted to try a recipe with a smoother, mashed potatoes texture that’s creamy, rich, and hearty.

The Raw Project

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.

This was printed from: The Raw Project
The site URL: http://therawproject.com
The Title: Balsamic Butternut Mash
The URL: http://therawproject.com/?p=12392
© Copyright 2012 - All Rights Reserved

 

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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.

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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.

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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.

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The mash makes a great savory side dish that can be a vegan main dish too.

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