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Roasted Red Kuri Squash and Golden Beet Mash

  • Prep-time: / Ready In:
  • Makes 5 cups
  • Serving size: ¾ cup
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There’s nothing like a side of mashed veggies to round out a menu. The success of this vibrant mash lies in roasting the veggies first, intensifying their flavors. Red kuri squash has a mild, chestnut-like flavor and a rich, velvety texture when cooked, which makes it great for mashing. Yellow beets and shallots add extra sweetness, while roasted garlic gives the dish a mellowness that elevates the earthy flavors. Serve with veggie steaks, vegan gravy, and a pretty salad for a party-worthy meal everyone will enjoy.

Tips

Red kuri squash: This winter squash looks like a smooth pumpkin and is also known as Japanese squash, orange Hokkaido squash, and Baby Red Hubbard squash.

To get it extra creamy: For a really creamy texture, combine roasted vegetables and garlic in a food processor. Process 2 to 3 minutes or until desired consistency.

For more inspiration, check out these tasty ideas:

By Nancy Macklin, RDN,

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Ingredients

  • 1 bulb garlic
  • 3 lb. red kuri squash, peeled and cut into 1-inch pieces
  • 2 lb. yellow beets, peeled and chopped
  • 2 cups chopped shallots
  • 1 to 2 teaspoons smoked paprika
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ to ½ cup unsweetened, unflavored plant-based milk

Instructions

  • Preheat oven to 400°F. Cut the top ¼ inch off garlic bulb so the clove tops are exposed. Wrap bulb in foil. Roast 40 to 50 minutes or until very soft. Let cool.
  • Meanwhile, line a rimmed baking sheet with parchment paper. In a large bowl combine squash, beets, shallots, paprika, salt, and pepper; toss to coat. Spread evenly in prepared pan. Drizzle with ¼ cup water. Cover with foil; roast 45 minutes or until tender.
  • Place roasted vegetables in a large bowl. Squeeze garlic from papery skin into the bowl. Mash with a hand masher or handheld mixer, adding milk as needed to achieve desired consistency.
Nutritional Information:

Per serving (¾ cup): 165 calories, 39 g carbohydrates, 5 g protein, 1 g total fat, 0 g saturated fat, 0 g cholesterol, 229 mg sodium, 7 g fiber, 11 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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