Butternut Squashed-The Side Dish You Need at Your Holiday Dinners

Recently I’m obsessed with butternut squashed, yes that’s correct, squashed. This side dish can easily become the star of any meal! The pine nut gives a great added crunch, the cinnamon brings about the holiday spirit, and the rich savory ghee paired with the sweet squash creates a wonderful flavor in each bite. I also like to drizzle some balsamic vinegar over the top to give some acidity to the dish. My family and I love to make this mash during the holidays and I hope you do too! 


  • 2 butternut squash 
  • Pine nuts (50 g) 
  • Few sprigs of fresh sage 
  • Kelapo ghee 
  • Half of a fresh red chili 
  • Vacuum-packed chestnuts (200 g) 
  • Ground cinnamon (1 teaspoon) 
  • Balsamic Vinegar *optional 






  1. Begin by preheating the oven to 350 degrees Fahrenheit. Pierce the butternut squash a few times with a knife and place on a lined baking sheet. Once the oven is preheated, bake the squash for 1 hour and 30 minutes. 
  2. On a separate baking sheet scatter 50 g of pine nuts. Place them in the oven while the squash is cooking but only for a few minutes to turn golden. Check on the pine nuts while they are in the oven to make sure they don’t burn. 
  3. Using a frying pan, add about a tablespoon of Kelapo ghee and begin to fry the sage until crispy. When the sage is ready, remove from the pan and place on a paper towel to remove excess oil. Save the rest of the oil in the pan for later use. 
  4. When the squash is ready and out of the oven, start to remove the stalks and seeds: cut the squash length way and down the middle and scoop out the seeds using a knife and tongs. 
  5. Next, chop up the fresh red chili and crumble 200 g of chestnuts. Then sprinkle the chopped chili, chestnuts, 1 teaspoon of cinnamon, and a pinch of pepper over the cut squash. Start mashing the seasoned squash. Once the squash is mashed to your liking, place in a serving dish and sprinkle the crispy sage, pine nuts, the oil from the frying pan, and a little balsamic vinegar over the top. 
  6. Serve and enjoy! 




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