Butternut Squash & Cauliflower Mash | Nutrition Nuptials | Mandy Enright MS RDN RYT

Butternut Squash and Cauliflower Mash

Simple 5-ingredient side dish that is low carb, gluten-free, vegetarian, and vegan

Course Side Dish
Cuisine American, Mediterranean
Keyword butternut squash, butternut squash and cauliflower mash, cauliflower, mashed butternut squash, mashed cauliflower
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8


  • 1 head garlic
  • 1 TB fresh rosemary chopped
  • 1 TB olive oil
  • 1 16 oz package cubed butternut squash
  • 1 12 oz bag cauliflower florets
  • 1 TB white miso
  • 1 C water


  1. Preheat oven to 400ºF. Using a knife, slice the the top of the head of garlic off to create a flat surface and expose the tops of the garlic cloves. Place rosemary on flat top of garlic. Pour olive oil on top. Wrap garlic in foil and bake 30 minutes. Allow to cool at least 5 minutes after removing from oven.
  2. While garlic is roasting, place water and a steamer basket into a 6-qt pot and allow water to boil. Place butternut squash and cauliflower in pot. Cover and allow to steam for 10-12 minutes. (NOTE – you may need to steam the squash and cauliflower separately if there is not enough room in the pot for both).
  3. Remove steamed vegetables and place in a stainless steel mixing bowl along with the miso. Gently squeeze the roasted garlic bulb to push out the soft cloves. Use a potato mashes to combine all ingredient together. If you desire a smoother texture, use an immersion blender to go over the mixture to create your desired consistency.

Recipe Notes

Recipe from Living Plate

This recipe can easily be made ahead of time. Reheat for 30 minutes in a 350ºF oven.

You can use frozen butternut squash and cauliflower for this recipe and steam the veggies right in the bags or use the same stovetop steaming method. They will only have to steam for about 5 minutes to prevent overcooking.