Velvety Butternut Squash and Arrowroot Mash: A Creamy Delight Ingredients: - 2 cups butternut squash, peeled and cubed - 1/4 cup arrowroot powder - 1/4 cup unsweetened almond milk (or milk of choice) - 2 tablespoons olive oil or unsalted butter - 1 clove garlic, minced (optional) - Salt, to taste - Black pepper, to taste - Pinch of nutmeg (optional) - Fresh herbs for garnish (such as parsley or thyme) Instructions: 1. Start by peeling and cubing the butternut squash. Place the cubes in a pot and cover with water or vegetable broth. Bring to a boil and cook for about 12-15 minutes, or until the squash is tender. 2. Drain the cooked butternut squash and return it to the pot over low heat. Mash the squash using a potato masher or immersion blender until smooth. 3. In a small bowl, mix the arrowroot powder with a few tablespoons of the almond milk to create a slurry. 4. Gradually add the arrowroot slurry to the mashed squash, stirring continuously to incorporate it evenly and prevent lumps from forming. 5. Pour in the remaining almond milk and add olive oil or butter, mixing until creamy and well blended. 6. Add the minced garlic (if using) and season the mash with salt, black pepper, and a pinch of nutmeg, adjusting to taste. 7. Cook the mash on low heat for a couple of minutes to warm through, stirring occasionally. 8. Transfer to a serving bowl and garnish with fresh herbs if desired. Serve warm. Nutrition Value (per serving, based on 4 servings): - Calories: 120 - Protein: 2g - Total Fat: 5g - Saturated Fat: 1g - Carbohydrates: 18g - Dietary Fiber: 3g - Sugars: 2g - Sodium: 20mg - Vitamin A: 540% DV - Vitamin C: 30% DV - Calcium: 4% DV - Iron: 6% DV Enjoy your creamy and nutritious Velvety Butternut Squash and Arrowroot Mash!