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Bahia Butternut Mash

One of my friends started eating a macrobiotic diet. Trying to find something that would fit her new dietary choices, I adapted this recipe for Bahia Butternut Mash that both omnivores and vegans enjoyed. The butternut squash and carrots both were flavorful and sweet and the bright orange added a colorful dish to the dinner table. Very easy to cook up. The longest step was peeling the butternut squash. If you can get the pre-cut bags of butternut squash, the prep for this dish is really quick.

Bahia Butternut Mash
Found this recipe in All Around the World Cookbook by Sheila Lukins
The author got this recipe from Brazil, and substituted butternut squash instead of Calabaza pumpkins.
I added some sauteed garlic and garnished with chopped pecans.

1 butternut squash (about 2 lbs), seeded, peeled, and cut into 1-inch chunks
6 medium carrots, peeled and cut into 1-inch chunks
salt, to taste
1 Tbsp. unsalted butter (omit out for the vegan version)
1/8 tsp ground ginger
Freshly ground black pepper to taste
1 Tbsp. vegetable oil (optional)
3 garlic cloves, minced (optional)
handful of chopped pecans or walnuts (optional)

  1. To peel your squash, work carefully. Cut the squash cross-wise where the neck meets the curve of the round part. Then cut the longer straight part cross-wise a few more times, so that each chunk is about 1 or 2 inches tall. Place the flat side down and carefully peel the skin from each piece. Cut the pieces in half and scoop out any seeds in the cavity. Now chop into 1-inch chunks and toss into a big pot.

  2. Toss in the carrot pieces and cover with salted water.
  3. Bring to a boil, reduce the heat, and simmer uncovered until tender, about 15-20 mminutes. Drain well and remove to bowl.
  4. If using garlic, saute the garlic in some oil for about a minute until fragrant.
  5. Add butter (omit for vegan version) and ginger and coarsely mash the vegetables with a fork. (I used a regular potato masher. Mashing with a fork was unnecessarily tedious.)
  6. If desired, mix in sauteed garlic. Season generously with salt and pepper. Garnish with chopped pecans or walnuts and serve piping hot.

Serves 8.

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I love butternut squash. Last fall I roasted it with some root vegetables and the whole family liked it. I'll have to try this as a side.

I bet you'll like this a lot too then :)

If you hate to peel squash, try cutting it in half, scooping out the seeds & roasting it instead of boiling. It gives the squash a rich flavor, and you can just scoop the flesh out of the skin/rind. The texture will be soft.

This sounds perfect for a fall meal!

I'll try the roasting way first in the fall probably. I just tried a similar thing this weekend by roasting acorn squash with garlic, then mixing in some caramelized onions. I know...lately I've been cooking things that are more suitable for fall/winter. Guess I'm just trying to thumb my nose at the heat.

Funny, I had exactly the same reaction as I read the recipe. It's a lot less hassle than peeling and chopping only to mash it later. I was going to fashion a reply along these lines until I read your comment.

I agree, perfect for the fall.

Oh man, that looks awesome. I LOVE butternut squash like none other!

Then I think you'll really like this dish. Lemme know once you try it out :)

How is the flavor of butternut squash different from yellow squash? I've never had it before.

And I'm not sure I've had yellow squash. Butternut squash has a hearty sweetness to it. I'll assume yellow squash has a texture similar to zucchini since the kind I'm thinking of looks like a yellow zucchini anyhow. Butternut squash has a firmer texture, more similar to maybe a more fibrous sweet potato. (but not as sweet as a sweet potato). Try it. I think you'll like it.

this is the former illusionist- i scrapped my old journal (i explain why in this one); so, i added you to the new one. hope you are doing okay and at peace. would love to talk to you soon.

hi again. Glad you're still around in another account at least :)

that looks delicious!! YUM!!

yes indeed it is tasty. I'll be eating this a lot more often I think in the fall.

a serrated peeler makes the peeling job way easier. seriously. i've peeled everything with this little guy--peaches, carrots, eggplant, pumpkins, tomatoes, butternut squash, you name it! i've also peeled my fingers but let's not talk about that.

i found you through the cooking community...i hope you dont mind that i added you as a friend.

Welcome. Always glad to have another reader. Thanks for the suggestion on the serrated peeler but ow on peeling your fingers.

Looks yummy. I love butternut squash. TJ sells pre peeled and chopped that are a godsend for klutzes like me (I usually manage to gash myself cutting and peeling those suckers).

I love butternut squash most in my potato roti dish. Mmmmmm.

This looks delicious. Great recipe.

I'm going to try it in fall but I think I'm going to roast the butternut squash rather than peel, chop, boil, and mash. Also, I think I'll roast some pine nuts and use that as a garnish. I might test a small portion with cinnamon just to see if it blends with the rest of the flavors.

Thank you for sharing it!

Oooh. Sounds like a Lebanese take on this dish. Yum! Add a little allspice and serve it with a side of yogurt!!!

Indian spices might also work well here.

Good suggestions. That's food for thought (hee hee).

Next time I'll roast in the oven too. This weekend I tried a similar dish with acorn squash, roasting it with garlic in it. Then mashed the scooped-out squash with the roasted garlic and caramelized onions. So delicious.

Have you tried either acorn or butternut squash, roasting it plain then adding butter and maple syrup after you scoop it out? Cinnamon is good too. Heaven. You can add a little fresh sage instead of cinnamon but it's easy to overpower the rest of the flavors.

yum yes! I'm relatively new to the squashes and some folks on LJ had recommended the maple syrup. I would've tried squash a long time ago if I had realized it could be a maple syrup delivery method. :)


The recipe looks delicious!

Well hello there! The recipe is indeed delicious and pretty simple to make too.

easy way to cook butternut squash

Step 1: 1 butternut squash ,seeded, peeled, and cut into 1-inch chunks.
Step 2: put into the rice cooker, use 1/2 Cup water.
Step 3: Add suger and some tosted walnut. Mix together.

or you can try this website

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