Full tutorial video above. This flavorful yellow squash puree is the perfect low-carb and vegan alternative to mashed potatoes. Light and healthy, this is made creamy with tahini and topped with caramelized shallots.
Scrub the surface of the yellow squash using a vegetable brush. Rinse and pat dry.
Brush a few drops of olive oil on the yellow squash, prick with a fork and place on a parchment paper lined baking sheet. Bake the squash until well done and fork tender, about 25 to 30 minutes.
Peel about half the skin from the squash and discard. The retained outer skin will give the mash a slightly coarse texture, bulk and more nutrients. Peeling all the skin will give it a smoother but lighter consistency.
Cut the roasted squash into pieces and drain the juices out through a colander. For a firmer creamed squash, squeeze out the juices as much as possible, otherwise it will be a thin puree. Reserve the collected juices to adjust the puree consistency later.
Place the drained yellow squash, tahini, grated garlic, lemon juice and salt in a food processor and puree until very smooth and creamy, about 1 to 2 minutes Adjust the seasonings as per taste and transfer to a serving bowl.
Heat remaining olive oil in a skillet. Add sliced shallots and sauté until golden brown and caramelized.
Top the puree with caramelized shallots, roasted pine nuts, a sprinkle of zaatar, red pepper flakes or paprika. And serve it warm.
Video
Notes
Yellow Squash: Choose those that are firm and with a vibrant color. Some scratches or nicks are ok. Avoid vegetables with wrinkled skin and soft spots.
Tahini: Buy a silky smooth tahini of pouring consistency. Best tahini comes from Palestine, Lebanon, Israel, etc., and I used Al-Wadi brand.
Try using a mandolin slicer for thinly slicing shallot or onions.
Readymade Crispy Onions: You can buy fried shallots at Asian stores and fried onions in cans at American supermarkets.
Stove Top: Roasting in the oven is the preferred method. Steaming will not work as well because the squash is very watery. You can try sautéing as a quicker alternative.
Make Ahead: This is a recipe that works best when prepared fresh. You can however roast the yellow squash ahead and refrigerate. Toast the pine nuts and keep them ready.
Storage and Leftovers: The squash puree can be refrigerated for 4 to 5 days. It is not very freezer-friendly, so I would not freeze leftovers.
Nutrition facts: Not including any added salt.
For more information on ingredients, variations (nut-free, non-vegan, low-sodium, flavor enhancers) and serving suggestions, scroll up the page to the blog post.