- 1 head of cauliflower, cut into large pieces
- 1 medium butternut squash, peeled and cut into ~1 inch cubes (may use pre-cubed squash)
- 4 garlic cloves
- 2 Tbsp. fresh sage, chopped (10 leaves for top)
- 3 Tbsp. ghee or butter (substitute coconut oil for dairy-free/vegan friendly)
- 1 tsp. sea salt
- Broth or water
- Bring a pot to boil. In a double steamer or steamer basket, add cauliflower, cubed squash and garlic. Cover with lid and steam until squash is fork tender. Time will depend on how big the squash cubes are. Note: You can cook the squash and cauliflower however you’d like, just as long as it is fork tender and ‘mashable’.
- Once the squash and cauliflower are fork tender, transfer to a food processor (or use a hand mixer). Add sage, ghee and sea salt. Process until smooth and creamy adding broth (or water) only as needed.
- For crispy sage: heat 1/2 tbsp. of ghee in a small pan over medium high heat. Once ghee is hot, add the sage leaves and cook for 1 to 2 minutes or until crispy on both sides. Remove from pan and place on a plate covered with a paper towel.
- To serve, transfer mash to a bowl and top with crispy sage leaves. You can also keep mash warm in a slow cooker set on low (or warm) until ready to serve.
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- Serving Size: 1/8 of recipe
- Calories: 112
- Sugar: 4g
- Sodium: 250mg
- Fat: 6g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g