Wednesday, October 1, 2014
Inquirer Daily News

Vegan Butternut Squash Mash

8 serving(s)

1 butternut squash (about 3 pounds)

1/2 cup tahini

1/2 cup light coconut milk

Salt to taste

1. Bring a large pot of water to a boil.

2. Peel squash and cut into 1-inch cubes, and place in boiling water until soft (about 10 minutes).

3. Drain and return squash to the pot. Add 1/2 cup tahini and 1/2 cup light coconut milk, and mash until smooth.

- Amy Zitelman

Per serving: 178 calories; 4 grams protein; 11 grams carbohydrates; 2 grams sugar; 15 grams fat; 0 milligrams cholesterol; 122 milligrams sodium; 3 grams dietary fiber.

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