Bahia Butternut Mash
Found this recipe in All Around the World Cookbook by Sheila Lukins
The author got this recipe from Brazil, and substituted butternut squash instead of Calabaza pumpkins.
I added some sauteed garlic and garnished with chopped pecans.
1 butternut squash (about 2 lbs), seeded, peeled, and cut into 1-inch chunks
6 medium carrots, peeled and cut into 1-inch chunks
salt, to taste
1 Tbsp. unsalted butter (omit out for the vegan version)
1/8 tsp ground ginger
Freshly ground black pepper to taste
1 Tbsp. vegetable oil (optional)
3 garlic cloves, minced (optional)
handful of chopped pecans or walnuts (optional)
- To peel your squash, work carefully. Cut the squash cross-wise where the neck meets the curve of the round part. Then cut the longer straight part cross-wise a few more times, so that each chunk is about 1 or 2 inches tall. Place the flat side down and carefully peel the skin from each piece. Cut the pieces in half and scoop out any seeds in the cavity. Now chop into 1-inch chunks and toss into a big pot.
- Toss in the carrot pieces and cover with salted water.
- Bring to a boil, reduce the heat, and simmer uncovered until tender, about 15-20 mminutes. Drain well and remove to bowl.
- If using garlic, saute the garlic in some oil for about a minute until fragrant.
- Add butter (omit for vegan version) and ginger and coarsely mash the vegetables with a fork. (I used a regular potato masher. Mashing with a fork was unnecessarily tedious.)
- If desired, mix in sauteed garlic. Season generously with salt and pepper. Garnish with chopped pecans or walnuts and serve piping hot.