Go Back

Golden Butternut Squash, Cauliflower and Sage Mash

Beautiful puree of butternut sqaush, cauliflower, garlic and fresh sage.
Servings 6


  • 1 small head cauliflower cored and chopped into small florets (about 4 cups)
  • 1 small butternut squash peeled, seeded and cut into 1/4 inch pieces (about 4 cups)
  • 1 1/2 teaspoons sea salt divided
  • 2 sprigs fresh sage divided
  • 2 cloves garlic
  • 2 cups water
  • 2 tablespoons vegan butter or regular, unsalted dairy butter
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 2 tablespoons nutritional yeast


  • Place cauliflower, squash, 1 teaspoon sea salt and 1 branch of fresh sage, garlic and water in a large Dutch oven.
  • Place lid on Dutch oven and turn heat to high. Cook vegetables for 20 minutes, or until veggies are softened and easily pierced with the tip of a sharp knife.
  • Drain vegetables and remove the sprig of sage. Next, add drained vegetables to the bowl of a food processor, along with the vegan butter, red pepper flakes, black pepper, remaining 1/2 teaspoon sea salt, leaves of remaining sage sprig and nutritional yeast.
  • Pulse to combine the ingredients, scraping down the bowl as needed, until a smooth puree has been formed.
  • Serve warm and garnish with additional sage leaves if desired