This Squash Mash with Peas and Kale is a great year-round recipe that we love. Mashed vegetables can be a comforting, nutritious and delicious way to add more veggies to your day.
Instead of loading this mash with cream and butter, we kept our recipe vegan and gluten-free! Olive oil is used instead of butter offering heart healthy fat. We also decided to swap traditional potatoes for squash in this recipe. The result is a lovely, colourful and slightly sweet and silky smooth mash. For texture we threw in some peas and kale which offer extra vitamins and minerals, fibre and a slight crunch.
Instead of garlic, salt and pepper we went for an Italian herb mix of parsley, oregano and basil. You could use any spices you like -- try an Indian mix perhaps for a totally different taste that will be just as delicious!Make this healthy recipe at home this week with organic ingredients from Wanigan! Click on the blue text in the ingredients list to add an item to your cart for home delivery in Toronto, Brampton and the GTA!
Squash Mash with Peas and Kale
- 1 butternut or acorn squash, peeled and cubed
- 2 leaves of kale, thinly sliced, torn off stems
- 1 cup of frozen or cooked peas
- 1/4 cup water
- 1/4 cup olive oil
- 1 tbsp Italian herb mix ( basil, parsley, oregano )
- 1 tsp sea salt
- 1/4 tsp cayenne pepper
In a medium sized soup pot, heat olive oil and add cubed squash. Lightly sauté on low heat, stirring frequently to prevent sticking. Once lightly browned, add water, herbs, salt and stir again, covering on medium heat until tender and soft enough to mash with a potato masher. Stir in kale and peas and finish with the cayenne.