Winter squash provides a great source of antioxidants, such as beta-carotene, Vitamin C, potassium (which helps lower blood pressure and counteracts all the sodium you may have in a holiday meal), and fiber. Registered Dietician Jessica Fishman Levinson has created a lovely recipe that incorporates butternut squash in place of the traditional potato to make Mashed Squash as an antioxidant-rich side dish!

Mashed Squash


Olive oil

Kabocha or butternut squash, halved and seeded

Salt and pepper

Ground cinnamon


Preheat oven to 400 degrees F.

Drizzle olive oil on squash halves and roast cut side down for 30-45 minutes, until flesh is very soft. Remove from oven and set aside to cool slightly until you are able to handle it.

Spoon out the flesh of the squash and place in a big bowl. Using an immersion blender or food processor, puree the squash until it is smooth and there are no more chunks of squash. Add salt, pepper, and cinnamon to taste and blend again to combine flavors.

Serves: 6-8 people

*Recipe and image courtesy of Jessica Fishman Levinson, Registered Dietitian and Nutrition Consultant, of*