I took a recipe from the “Vegetarian Times” issue from October 2011 and revised it a bit. Over the past couple of years and recipes such as Chili Cocoa Mashed Acorn Squash and Curried Ginger Butternut Squash Soup, I have discovered a serious love of squashed squash. I loved the idea of this butternut squash mash, but I didn’t like the idea of the orange and sesame being merely a drizzle. I decided to cook it with the butternut squash to infuse the squash with the flavors even more. Plus it saves washing one more dish you’d use from making the drizzle. Check out the original recipe on the Vegetarian Times website and try it both ways, though. Aside from the chopping of the butternut squash, this recipe was easy and fast to make. If you have a knife-handy partner or spouse I suggest letting them go to town on the butternut squash while you have a beer in your apron.
Butternut Mash with Orange-Sesame Drizzle
1 pound butternut squash, peeled and cut into bite-sized pieces
1 1/4 cups vegetable broth
2 tablespoons orange juice
2 teaspoons toasted sesame seeds
1 teaspoon tamari
1 teaspoon toasted sesame oil
1/4 teaspoon ginger powder
1-2 green onions, sliced
1. In a medium pot, bring the vegetable broth to a boil. Add the butternut squash, reduce the heat to medium and cook till squash is incredibly tender and the majority of the broth is absorbed.
2. Remove the pot from the heat and mash the butternut squash with a potato masher.
3. Return the pot to the stove on low and add the orange juice, tamari, toasted sesame oil, ginger powder and sesame seeds, stirring to mix well. Simmer the potatoes till most of the liquid is absorbed.
4. Remove from heat and serve topped with extra sesame seeds and sliced green onions.