This creamy Butternut Squash Mash is the perfect fall side, from kid-friendly weeknight meals to Thanksgiving feasts. Featuring caramelized roasted winter squash, brown sugar, maple syrup, and plenty of cozy spices, this mashed butternut squash recipe has the ideal combination of sweet and savory. Best of all, you’ll only need 2 ingredients plus a few pantry staples to make this creamy vegetable mash!
Featured comment: First time trying mashed butternut squash and it was delicious! I served it with Ribeyes and it was the perfect cozy fall dinner. Thanks!” – Dan
Update: This post was originally published in December 2015. I made edits to the post below, including adding more information about making the creamiest, dreamiest mashed butternut squash at home!
Hi, friends! I hope you are hungry, because today it’s all about my favorite part of the holiday table – the side dishes!
About this butternut squash mash
This delicious recipe for mashed butternut squash will please even the most loyal squash haters in your family. Butter, brown sugar, and pure maple syrup, along with some savory dried thyme & sage and warming cinnamon & nutmeg add so much cozy flavor to everyone’s favorite winter squash – the beloved butternut squash.
Super-smooth, ultra-creamy, sweet, AND savory, this mashed squash beautifully complements holiday ham, roast turkey, beef roasts, or just about any meat, poultry, seafood, or fish dish you love. Trust me, you’ll be singing songs praising this silky, rich, light-as-air butternut mash after your first bite. It’s just *that* good!
Why you’ll love this mashed butternut squash recipe
Aside from having an exceptionally delicious flavor that embodies pretty much everything I love about fall, this easy butternut squash recipe is also:
- Quick & Simple. You only need 10 minutes of hands-on preparation to get this sumptuous side on the table; your oven and a hand-held mixer do all the hard work!
- Made With Mostly Pantry Staples – Aside from the butternut squash and heavy cream, I’d bet you already have everything on hand to make this tasty squash mash.
- Wholesome & Delicious. This lick-the-bowl-delicious autumnal side is made with entirely real ingredients you can feel good about serving your family.
- Allergen-Friendly. This recipe for butternut squash mash is also naturally gluten-free, soy-free, and nut-free, plus is easy to make dairy-free and vegan!
- Budget-Friendly. Since winter squash is in season right now, it’s super inexpensive. Aside from one large squash and some rich dairy products like cream and butter, it costs mere pennies to make this delicious squash puree.
Ingredients in mashed butternut squash
As promised, you don’t need a long laundry list of ingredients to make this yummy butternut squash purée. Here’s what to grab:
- Butternut Squash – Grabbing a whole butternut squash is usually the cheapest option. And to keep things super simple, roast it whole so you don’t have to deal with peeling the flesh or chopping it.
- Substitutions: Feel free to swap in your favorite mash-able winter squash here. Some options include Hubbard, kabocha, honeynut, turban, buttercup, acorn, white acorn (a.k.a. mashed potato squash), or carnival squash. You can also use sugar pumpkins if you like!
- Olive Oil – For roasting the squash.
- Butter – For creamy richness.
- Substitution: Feel free to use your favorite vegan butter.
- Brown Sugar – Either light or dark brown sugar will work, though dark will have a richer molasses flavor.
- Substitutions: You are welcome to use less refined sugar alternatives, like ground jaggery or piloncillo, coconut sugar, maple sugar, or muscovado.
- Maple Syrup – For all the fall feels.
- Substitutions: I’m personally a HUGE fan of maple flavor, so if you have to make a swap, I suggest maple sugar. You’re also welcome to use agave nectar, brown rice syrup, or honey. To win back some of that maple-y goodness, you can also add about ½ teaspoon of maple extract.
- Savory Herbs – A combination of garlic powder, dry thyme leaves, and ground sage offers a lovely counterpoint to the sweetness.
- Warming Spices – A touch of cinnamon and nutmeg brings a lovely bit of warmth.
- Substitution: If you don’t have separate spices on hand, feel free to use an equal amount of pumpkin pie spice instead.
- Heavy Cream – For a creamy, dreamy mouthfeel.
- Substitutions: For a slightly lighter result, trade in half n’ half or evaporated milk. You’re also welcome to use coconut cream or your favorite unsweetened plant-based creamer to make it dairy-free. If you don’t mind a touch of tanginess, full-fat Greek yogurt or cream cheese are also good options.
- Salt and Pepper – For flavor.
Butternut mash variations
While this delightful butternut squash recipe is pretty perfect as written, there is always plenty of room for you to customize it to your needs and preferences. Here are a few ideas to get your wheels turning:
- Dairy-Free/Vegan – Simply swap in your favorite vegan butter and coconut cream or unsweetened plant-based creamer to make this a vegan-friendly side.
- Loaded – I absolutely love this mash garnished with a few pats of room-temperature salted butter, a generous drizzle of pure maple syrup, and plenty of fresh cracked black pepper. You can also add a little texture by topping your mashed squash with pepitas (toasted pumpkin seeds) for a bit of nutty flavor, and/or some bacon bits for salty, savory yumminess.
- Sweet Potato Casserole-Style – Add some chopped toasted pecans and a generous sprinkling of marshmallows, then broil or torch to golden, ooey-gooey perfection.
- Spicy – Want more of a southwestern vibe for your holiday side? Try adding some chopped chipotle chiles in adobo sauce and a bit of cayenne pepper. to your mashed squash. I suggest starting with just one chipotle and then increasing from there!
- Squash Mashed Potatoes – If you want to stretch a single squash to feed a crowd, try adding some plain peeled and boiled potatoes or sweet potatoes to the mix.
How to make recipe for mashed butternut squash
This recipe for mashed butternut squash comes together with just 10 minutes of hands-on time. Here’s how it’s done:
- Prep. Arrange the oven rack to the middle position. Preheat the oven to 425F. Line a baking sheet with parchment paper or aluminum foil (for easy cleanup).
- Prepare Squash. Cut the squash in half, lengthwise, from root to tip. Use a spoon to scoop out and discard the seeds (or save them for roasting!). Pierce the cut sides of the squash all over using a fork. Rub the oil all over the cut side of squash. Season generously with salt and pepper.
- Roast. Arrange the squash cut-side-down on the prepared baking sheet. Bake in the oven for 40-50 minutes, or until the squash is extremely fork tender and the edges are caramelized.
- Cool Slightly. Remove the squash from the oven and place the baking sheet on a wire rack. Flip the squash over and set aside until cool just cool enough to handle, but still warm. (Tip: Warm squash is easier to mash!)
- Mash. Use a large spoon to carefully scoop out the insides of the squash and transfer to a large mixing bowl. Use a potato masher or a handheld mixer on low to mash the squash until creamy.
- Add Flavor. Add the butter, sweeteners, herbs, and spices to the bowl. Season with ½ teaspoon salt and ¼ teaspoon ground black pepper. Mash or mix on low to combine. Add the cream to the bowl. Mix on low to combine, then slowly increase the speed to medium and beat until the squash mixture is smooth and fluffy, about 2 minutes.
- Adjust For Taste. Taste and add more salt or seasonings for flavor; sugar or maple for sweetness; cream or butter for richness.
- Serve. Transfer the mashed butternut squash to a serving bowl. Drizzle with a little maple, garnish with a dab of butter and a few fresh thyme sprigs. Best if served immediately, while warm.
FAQs: butternut squash recipe mashed
What’s the best way to thicken butternut squash mash?
Since we’re roasting the squash instead of steaming or boiling it, you shouldn’t have a loose mash to begin with. That said, you can easily thicken it by adding it to a skillet with lots of surface area and cook it over low heat, stirring frequently, to evaporate away any excess moisture.
How much butternut squash purée will one batch yield?
I suggest using roughly 3-4 pounds of butternut squash to get about 8 servings. You can easily scale the recipe up or down by hovering your mouse over the servings calculator in the recipe card!
Serving mashed butternut squash
This mashed butternut squash pairs beautifully with everything from poultry (e.g. turkey, chicken, cornish game hens) to pork (e.g. ham, pork tenderloin, pork chops), beef (e.g. roasts and steaks, or shepherd’s pie – use it in place of mashed potatoes!) and even fish (e.g. cod, halibut, or swai). That means it’s ideal for any holiday table or even your normal fall & winter dinners!
You’re also welcome to serve it as the main event – mashed potato bowl style. If you do, I suggest offering a wide range of toppings so people can assemble their ideal bowl of comfort. Some options include:
- Nuts & Seeds
- Chopped Protein
- Roasted Veggies
- Sauces (e.g. bbq, ranch, maple syrup, etc)
Storing mashed squash
- Allow leftover squash to cool to room temperature before storing in an airtight container. Leftovers should last for up to a week in the fridge or up to 6 months in the freezer.
- To reheat, allow to defrost, then either reheat on the stovetop (adding milk or water as needed to loosen it up) or in the microwave.
Alright, my little pumpkins! I butternut keep rambling on. I hope you have continue to have a gourd-geous holiday season!
Until next time, friends, cheers!
More butternut squash recipes!
If you have a surplus of fresh squashes, try these yummy recipes using squash next:
- Roasted Butternut Squash Soup
- Squash Salad
- Bacon Butternut Squash Scones
- Butternut Squash Risotto
- Squash Pizza
- Butternut Squash Pasta
Craving MORE? For more tasty recipe inspiration, be sure to follow me on Instagram, Pinterest, and Facebook.
Mashed Butternut Squash
- Cutting Board
- Chef's Knife
- baking sheet
- 1 large Butternut Squash (about 3-4 pounds)
- 1 TBS Olive Oil
- ¼ Cup Butter - melted (SEE NOTES)
- ¼ Cup Light Brown Sugar – gently packed
- 1 TBS Pure Maple Syrup
- ½ heaping tsp EACH: Garlic Powder and Dried Thyme Leaves
- ¼ heaping tsp Ground Sage
- Generous Pinch EACH: Cinnamon + Nutmeg
- Kosher Salt & Ground Black Pepper
- 2 TBS Heavy Cream – or more to taste
- Optional for serving: Pure Maple Syrup, Pats of Butter, Fresh Thyme
- Preheat oven: Arrange oven rack to the middle position. Preheat the oven to 425-degrees Fahrenheit. Line a baking sheet with parchment or aluminum for easy clean up.
- Prepare squash: Place the whole squash on a clean cutting board. Use a sharp chef’s knife to cut the squash in half, lengthwise - from root to tip. Use a spoon to scoop out and discard the seeds. Use the tins of a fork to pierce the cut sides of the squash all over. Use a pastry brush or your fingers to rub the oil all over the cut side of squash. Season generously with salt and pepper.
- Roast: Arrange the halves of squash cut-side-down, so the skin is facing up, on the prepared baking sheet. Roast in the oven for 40-50 minutes, or until the squash is extremely fork tender and the edges are caramelized.
- Cool slightly: Remove the squash from the oven and place the baking sheet on a wire rack. Flip the squash over and set aside until cool just cool enough to handle, but still warm. (Tip: Warm squash is easier to mash!)
- Mash butternut squash: Use a large spoon to carefully scoop out the insides of the squash and transfer to a large mixing bowl. Use a potato masher or a handheld mixer on low to mash the squash until creamy.
- Add the good stuff – flavor: Add the butter, sugar, maple, garlic, thyme, sage, cinnamon, and nutmeg to the bowl. Season with ½ teaspoon salt and ¼ teaspoon ground black pepper. Mash or mix on low to combine. Add the cream to the bowl. Mix on low to combine, then slowly increase the speed to medium and beat until the squash mixture is smooth and fluffy, about 2 minutes.
- Adjust for taste: Taste the butternut squash mash and adjust as necessary - adding more salt or seasonings for flavor; sugar or maple for sweetness; cream or butter for richness.
- Serve: Transfer the mashed butternut squash to a serving bowl. Drizzle with a little maple, garnish with a dab of butter and a few fresh thyme sprigs. Best if served immediately, while warm.
- Butter: I like to use salted butter to complement the sweetness in this recipe; but use what you have or love! If you are using unsalted butter, just note that you will need to be more generous with the kosher salt.
- Yield: approximately 5-6 cups
- Servings: 6-8
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.
First time trying mashed butternut squash and it was delicious! I served it with Ribeyes and it was the perfect cozy fall dinner. Thanks!
Annie @ The Garlic Diaries says
Silken Tofu??? I am intrigued. I love when recipes have funky ingredients like that. I totally want to try this out! This mash looks too fluffy/creamy/decadent to put into words. Totally drooling while looking at all your fabulous pictures. LOVE! Pinned :).
Claudia | The Brick kitchen says
So much love for all the middle eastern flavours going on in this mash Cheyanne! Za’atar is the best, and the tahini sauce too? I never would have guessed your secret ingredient either – so now I reckon I need to try it!
Sorry to hear about your grandmother as well – you definitely don’t owe us any apologies! And your steakhouse dinner sounds pretty awesome if you ask me – you need a non-traditional Thanksgiving every now and again 🙂
[email protected]'s Recipes says
That’s an amazing mash! Love the creative combination of ingredients, Cheyanne.
Sonali- The Foodie Physician says
I’m so sorry to hear about your grandmother. This mash looks A-MAZ-ING! I’m a huge fan of using Za’atar (it’s awesome in hummus) so this dish is definitely singing to me 🙂
Harriet Emily says
Oh my, this looks sooooo INCREDIBLE Cheyanne! I’ve never mashed Butternut Squash before – that’s such an amazing idea, and the tahini sauce sounds sooo delicious. I love tahini! I will definitely be making this for my Christmas dinner this year!!!!
I have never had butternut squash mash, but I think I need to start. This looks great, and all of the different things you have going on in here sound AMAZING! Tofu? Tahini sauce? Just give me the whole bowl and let me eat it all.
Girl, you really are such a kind soul. I am so glad to be following you. Hope you are feeling better.
Your thanksgiving sound AHHmazing, how fun is all that spread.
This tofu based mash, sounds so so good. Never would’ve thought of the combo, I’m sure your mom is going to love it.
Thanks for asking, our Thanksgiving was a simple, quite one, just the 4 of us. Felt good.
Have a good weekend friend.
Shashi at RunninSrilankan says
Hey – nothing wrong with a steak, live lobster and asparagus in-home steakhouse dinner on Thanksgiving – it sounds amazing! As does this mash! Wow – I would never have thought silken tofu and butternut squash could look so darn good together!
We had a easy and quite Thanksgiving – we had Cornish hens 😉 and mac and cheese and BS! Hope you enjoy your time with your mom, Cheyanne – and hope you have a wonderful weekend! xx
karrie @ Tasty Ever After says
Yay! I’m not blocked anymore & got this post!! hee, hee. Gurl, look at you, gettin’ all fancy puttin’ tofu and za’atar and tahini in some plain ol’ butternut squash mash. I’ve never seen a mash so sophisticated! I’m trying this next time I mash up a BN squash and will probably just eat it with a salad to round out a total vegetarian meal (sub veggie broth for the chicken, of course). Sorry that Boy was sick but I ate enough Turchicken and all the fixings for both of you. No joke, I ate enough food for 3 ppl. Not my proudest moment but it’s only once a year so what the hay 🙂
Jen | Baked by an Introvert says
I’m so sorry to hear about your loss, Cheyanne. It’s hard to lose a grandparent. They truly are special people in our lives. I hope you were able to get through holidays with your family. This mash looks fantastic!
Cathy | whatshouldimakefor.com says
so sorry about the loss of your grandmother. that’s tough news anytime, but especially around the holidays. but sounds like your non-traditional thanksgiving was just what you needed. steak and lobster in pjs sounds like perfection. and this mash looks fab. i’m definitely trying this one, silken tofu and all!
Kathy @ Beyond the Chicken Coop says
I’m sorry about your grandmother. That is never easy. Keep your memories close to your heart. This squash dish looks so beautiful. I must admit, I am a bit of traditionalist…but I’m willing to give a try!
Julie @ Julie's Eats & Treats says
Sick on Thanksgiving? What a bummer! Love this dish!
Dannii @ Hungry Healthy Happy says
I am so sorry to hear about your grandmother. I am sending you a great big hug!
This dish looks amazing and this is some epic mash with so much flavour going on.
Anu-My Ginger Garlic Kitchen says
I am sorry to read about your grandma. This is such an amazing looking dish, Cheyanne. I love butternut squash, but I would have never thought of adding tofu to it. This is such a brilliant idea. Love all those gorgeous and shiny toppings. YUMMY!
Kathryn Doherty says
Oh no, Cheyanne, I somehow missed the news about your grandmother. I’m so sorry! I hope you’ve had some good time with family to talk about and celebrate her. That plus Boy sick equals not a very happy holiday. Glad to see, at least, you are bringing all kinds of deliciousness into your life to brighten things up! I’m currently obsessed with butternut squash, and it doesn’t phase me one bit that you added tofu here – what a great idea to make it so creamy and lovely!! And you know I’m with you on adding some toppings – these sound so super flavorful! Plus a tahini sauce? Girl, you are sending this so over the top and I’m so going there with you! Cheers to a happier holiday season ahead for you. XXOO
Keri @ Fashionable Foods says
I just caught up on your last post and I’m so very sorry for the loss of your grandmother, Cheyanne. It sounds like she was a wonderful woman 🙂 Hugs to you! My grandmother passed away last year the week before Thanksgiving. Such a rough time of year to go through a loss 🙁
Sorry to hear your Thanksgiving plans didn’t pan out, but it sounds like you had a pretty wonderful meal! I hope Boy is feeling better! This butternut squash mash is so unique and full of yummy things! I love that you added tofu, I bet it makes this mash super silky. Pinned!
Ben Maclain | Havocinthekitchen says
You know my love for butternut squash and vegetable mash, don’t you? I was so excited to find this recipe. But then I saw the word “tofu”. I mean, seriously? You grabbed the tofu and just spoiled the beautiful mash? Haha, just teasing (you know that, don’t you?) Incorporating tofu sounds intriguing and delish to me, indeed. Besides, this tahini sauce! It makes me forgive you for having used tofu, hahah:) Well done!
Your secret ingredient is amazing…silken tofu?? I would not have guessed it. I hope you have a great weekend! Have fun with your mother!
Ashley | The Recipe Rebel says
That squash is SO gorgeous! I’m so sorry to hear about your grandmother 🙁 Mine passed away last fall and it was so hard but she had such a full, awesome life, I’m just so happy to have been blessed to know her.
Thao @ In Good Flavor says
I have had tofu and butternut squash within the past 24 hours but not together. What a fantastic idea to incorporate the two!! This butternut squash mash is a thing of beauty, Chey.’ I even love the swirls! I’m sorry Boy was sick. To be honest, I would pick steak, lobster, and asparagus over turkey dinner any day, even on Thanksgiving!
One, do not apologize- your grandma is way more important than asking about all our thanksgivings! And two, your thanksgiving actually sounds quite fun! I love how nontraditional it ended up being! And three, this mash looks awesomeeee. I LOVE tahini sauce! Hope you and your family are doing okay during this difficult time.
Geraldine | Green Valley Kitchen says
Love this, Cheyanne. I would have never thought of silken tofu, but what a great way to boost the protein in this dish. This recipe looks so delicious – gorgeous photos – I’d like a big serving please! I’ve never cooked with Za’atar – I don’t know why but I will have to get some next time I’m at the store. Sorry that Boy got sick but I’m glad that you guys had a cozy dinner together – even if there was no turkey.
Izzy @ she likes food says
Oh no, I’m so sorry to hear about your grandmother 🙁
This mashed butternut squash looks amazing and I love everything that is going on here! I put tahini on everything so I’m especially loving that tahini sauce!
Aaw sorry the boy got sick but yay to a cozy steak dinner! This mash is totally genius too! Love that you added silken tofu, it looks incredible! Have a great visit with your mom 🙂
Meghan | Fox and Briar says
Steakhouse dinner in your PJs? Sounds like perfection! Also, I have to say that Boy is pretty lucky to have a lady that cooks him steak and lobster when he is sick, just saying. ALSO I am loving that you put silken tofu in here! Brilliant! These flavors are so unique but delicious sounding. Love it!
Jess @ Sweetest Menu says
Wow! Talk about taking mash to a whole new level! This looks incredible! You would wow anyone with such a beautiful side dish.
Having a steakhouse dinner at home in jammies sounds like something I need to do! The best thing I ate on Thanksgiving had to be just the turkey and gravy…for whatever reason I was really into that this year! This butternut squash mash looks so silky and amazing, and I love the spices, shallots, and pepitas! If this were around at Thanksgiving, this would’ve been my fave. 🙂
traci | vanilla and bean says
What a great idea to put that secret ingredient in there to make this the most creamy butternut mash ever! Oh I know it tastes divine, Cheyanne! Your styling just beautiful (that swirl!) and I love the action shots! HOORAY!! Your Thanksgiving sounds quite nice despite boy being sick. And I know you pulled out all the stops to make it over the top delicious. I hope he’s feeling better now. And really, having Thanksgiving in PJs sounds devine! Delicious work my dear!
Danielle @ So Munch Love says
Wow, gurl, that styling, tho! This looks fantastic! I also love the the additions that make this a less typical dish. Yum, yum!
He was “very sick” but ate all that steak and other stuff? Suspicious, Cheyanne. Admit it! You wanted a chillaxed turkey day! 🙂
This looks ridiculously good. The pepitas do it for me on top of all the creamy mash. And silken tofu is so good for texture!
I’m so sorry for your grandmother Cheyanne, I read the last post! This dish is looking perfect! Love butternut squash! Definitely going to try it!
[email protected] says
I have never cooked with silken tofu – but I trust everything you say – so it’s time I step outside my comfort zone! This dish is not only gorgeous, I love all its toppings! I just happen to have za’atar in my pantry…just need the other ingredients! So happy your mama’s coming over! Enjoy your time, my friend! xoxo
Rachelle @ Beer Girl Cooks says
I’m loving the color of this butternut mash! Except for Boy being sick on Thanksgiving, surf and turf in jammies sounds awesome! We had all the traditional things here and everything was great until the trip to the ER. I’m glad your mom is coming to visit and I’m sure she will be the best comfort for you after the loss of your gram. Hugs, friend!
allie @ Through Her Looking Glass says
Hey girlfriend, what a gorgeous dish! That butternut squash looks SO creamy and delicious. Topped amazingly. I’m fascinated by the tofu and wonder if that’s what gives the creaminess to the squash? Genius dish Cheyanne. Hope you are doing ok just a week after saying goodbye to your gram. I’m sure it has been a very tough week. Thinking about you. xo
Cheyanne Bany says
Thank you so much, Allie! The butternut squash is super duper creamy due to the tofu. Don’t get me wrong, if you left out the tofu, this would still be creamy, it just wouldn’t be the ULTIMATE creamy mash! 🙂 My grams funeral is next weekend, but I AM doing okay. I luhv ya girl, and thanks for asking! I am always thinking about you, your family and wishing you all the best! Cheers! XOXO
Mary Ann | The Beach House Kitchen says
Wow! This looks and sounds absolutely delish Cheyanne! I’ve got a little secret…I’ve never tried tofu!! Frankly, I’ve always been a little scared, but after seeing this mash and hearing you sing its praises I obviously need to try! And those topping! YUM! So sorry Boy wasn’t feeling well for Thanksgiving, but sounds like you had a delicious meal anyway. Hope you and your mom have a fabulous visit together! Relax and enjoy!
Cheyanne Bany says
Thank you so much, Mary Ann! You HAVE to hop on the tofu train! Silken tofu, in particular is SO good in smoothies! You really can’t taste it, but it gives everything it is pureed with a nice silky, velvety texture… it’s awesome, and I am pretty sure you would love it. Plus it has lots of protein… so there is that! I hope you have a relaxing and beautiful weekend as well, my friend! Cheers!
I love this velvety sweet mash! and all the spices!! yum! I love Za’atar and was hooked on it for a long time, I put it over everything!! My kids asked me for a break! so we are currently in a Za’atar break at home! My favorite dish on turkey day was a recipe that is coming soon on my blog, Tournedos Rossini! soon you will see why! My love to you and your mom today! hugs!
Cheyanne Bany says
Thanks so much, Gaila! The spices on here totally make it, and I can totally understand why you were addicted to Za’atar! You need to tell you kids the break is O-V-ER! lol. I can’t wait to see the Tournedos Rossini!! Yay! Cheers, love and hugs back at ya!
Alice @ Hip Foodie Mom says
Holy crap! There’s silken tofu in there?!!! WHAT?! I love that! and your chill thanksgiving sounds great! eating steak in my pj’s sounds amazing!!!! have fun with your mom!!!! I love this mash!
Cheyanne Bany says
Yesss to silken tofu, Alice!! I guess our Thanksgiving wasn’t too bad.. but I did miss the HUGE smorgusboard of deliciousness! I KNOW yours was awesome, so I hope you ate enough for us! Thanks for the comment, and Cheers, girlfriend! <3
Allie | Baking a Moment says
Wow I’ve never thought to add tofu to my mash but it’s an awesome idea! Extra protein too! They look incredible- especially with all those flavorful toppings. Gorgeous dish!
Cheyanne Bany says
Tofu in Mash is all sorts of awesome, Allie! It gives it such an airy and light quality that can’t be beat! Thank so much for the comment, my dear! Cheers!
This looks TOOOOOOOOOOOO good!! Anything za’atar is right up my alley, but this recipe looks just incredible. I could eat this as a main dish!
Cheyanne Bany says
Thank you so much, CakeSpy! Glad you agree, Za’atar is the JAAAAMMM! And Heck Yes to eating this as a main, I did! Cheers!
Kate @ Framed Cooks says
Oh my gosh, this looks AMAZING!! Hummus move over – I think I could have this for dinner and nothing else – all the delicious ingredients! Sending you so many hugs today and throughout the holiday season – you are in all my prayers, my friend. xx
Cheyanne Bany says
Kate you are a genius, I never even thought about how this would be a great substitution for hummus!! I was devouring it like hummus, so obviously the blonde in me didn’t translate the two! *doh* I’ve been thinking about you and sending prayers and huge virtual hugs your way as well. Xoxo, my dear friend!
This really is an amazing looking dish. My condolances as well, I was sorry to read about your grandma. This is the way I remember my grandma as well, in the kitchen, she was a great cook too.
Cheyanne Bany says
Thank you so much, Adina! I’m glad you remember your Grandmother how I will remember mine… with such precious memories! Cheers, doll! 🙂