This is the perfect potato substitute. If I have leftovers of this the next day, I often grate some cheese over the top and place in a warm oven to reheat. Bake until the cheese melts and you have yourself a delicious side dish!
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 Butternut squash
- 3 tablespoons Good quality butter (I use Kerrygold)
- Sea salt
- Black pepper
Ingredients
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Instructions
- Peel the butternut squash and cut into cubes. Discard the seeds.
- Steam for roughly 40 minutes until very tender.
- Mash with potato masher and add butter, salt and pepper.
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which Almond flour do you use? many thanks nigel
Hi Nigel,
There’s no almond flour in this recipe? But as a general comment, I buy my almond flour here: https://naturalchoice.co.uk/collections/almonds/products/blanched-ground-almonds
I don’t receive any commission from them. Just really like their products. I usually buy a few bags and keep them in the freezer. You can buy ground almonds in the local shop also but I find they are not as finely ground as the natural choice ones I sent you the link for. The ground almonds tend to work well for crumbs and crusts but when baking a cake I use the good stuff!!