Butternut Squash and Carrot Mash Recipe

This butternut squash and carrot mash absolutely screams autumn. Besides the vibrant orange color, it includes hazelnuts, sage, and apple cider vinegar…all ingredients that remind me of cooler temperatures and warm fireplaces.

And the best part? It comes together easily with little active time. If you’re looking for a simple weeknight recipe that your whole family will love, get ready to add this butternut squash and carrot mash to your menu rotation.

About This Butternut Squash and Carrot Mash

This butternut squash and carrot mash is inspired by romesco sauce. Have you ever had romesco sauce? It’s a Spanish sauce typically made with roasted tomatoes, peppers, almonds, bread, and vinegar that is processed like a pesto. You can recognize it by its smoky, acidic flavor profile.

This version uses hazelnuts instead of almonds to provide a more pronounced nutty, umami flavor that goes beautifully with the creamy squash. Because both carrots and squash are sweet, I thought the acidic flavor profile of a romesco would be really interesting. And since it’s fall, why not make that zing apple cider vinegar?

For the pork, I used to make an easy recipe from Women’s Health a lot when I was in my early 20s. You basically rolled a pork tenderloin in mustard and panko, then baked it. As a cooking novice, I loved how easy it was.

I thought this butternut squash and carrot mash would go beautifully with pork, so I recreated my old go-to pork recipe and added a bunch of chopped sage to the breadcrumbs. The earthiness of the sage plays beautifully against the carrot and butternut squash mash!

What does this butternut squash and carrot puree taste like?

This butternut squash and carrot mash is sweet, but it has that romesco zing thanks to the apple cider vinegar. The hazelnuts and Parmesan cheese impart this umami flavor that is extremely addictive. You can really taste the earthy nuttiness linger on your palate after each bite. When you get a bite of the crunchy, sagey pork, it tastes exactly like fall!

Butternut Squash Substitutions

If you don’t have butternut squash, this recipe works with pretty much any fall squash. One of my favorites is kabocha squash, but you can also use acorn squash or traditional pumpkin.

You can definitely use frozen, pre-cut squash for this recipe, but it’s going to taste best if you roast the squash before pureeing it. This is hard to do with frozen squash without steaming it.

If you’d prefer not to cut butternut squash, try buying it pre-cut at the food store. It’s usually in the same area as the pre-cut salad, fruit, and vegetable containers in the produce section.

Avoiding butternut squash because it’s difficult to cut? I feel you. One trick you can do to make it easier to cut is poke the squash all over with a fork, then pop it in the microwave for about 2 minutes. This will soften it enough so you can cut it in half and remove the seeds before roasting.

Carrot and Butternut Squash Mash Recipe

Serves 4 | Active 15 minutes | 60 minutes total

Ingredients:

1 small-medium butternut squash (kabocha squash also works well)
3 Tbsp. extra virgin olive oil
1 lb. carrots, chopped into rounds (you can skip peeling)
1 lb. boneless pork tenderloin
1/4 cup finely chopped fresh sage
2/3 cup panko breadcrumbs
1/4 cup Dijon mustard
1/8 cup maple syrup
1/3 cup hazelnuts
1 small clove of garlic
1.5 tsp. apple cider vinegar
2 Tbsp. shredded Parmesan cheese
chopped parsley & pomegranate seeds for serving (optional)

Cooking Directions:

Preheat the oven to 425°F. Cut the butternut squash in half and scoop out the seeds. Place on a baking sheet and brush with 1 Tbsp. extra virgin olive oil. Season generously with salt and a few grinds from a pepper mill. Cover a baking sheet with parchment or tin foil and place the butternut squash on it cut side down.
Add the carrots to another baking sheet, mix with 1 Tbsp. extra virgin olive oil, and season generously with salt and some fresh ground pepper. Put it in the oven along with the butternut squash and roast both until tender, about 25 minutes (you should be able to easily prick the flesh of the squash with a fork). Set both aside when complete and reduce the temperature of the oven to 400°F.
While the vegetables are roasting, mix the chopped sage with the panko breadcrumbs in a shallow dish large enough to fit the pork tenderloin. Whisk the maple syrup and Dijon mustard together in a separate dish also large enough to fit the pork tenderloin. Season the pork loin generously with salt and pepper, then rub all over with the maple-Dijon mixture. Dip the tenderloin into the panko-sage breadcrumbs and turn to coat generously.
Spray a baking sheet lined with foil or parchment paper with cooking spray. Place the pork loin on it and spray it with more cooking spray to help facilitate crisping of the panko. Bake for 30-35 minutes, until the internal temperature reads 140-145°F. Let rest for 5 minutes before cutting.
Meanwhile, spoon the flesh of the acorn squash into a food processor and discard the skins. Puree until smooth. Remove all of it into a storage container, and then measure out 1 cup for this recipe and set aside. Reserve the rest of the acorn squash puree for another use.
Add the garlic and hazelnuts to a food processor. Run the processor until they are finely chopped. Add the roast carrots and 1 cup of butternut squash, then pulverize again until it starts coming together (save the rest of the butternut squash for another use). With the food processor running, drizzle in the remaining 1 Tbsp. extra virgin olive oil until the mixture starts coming together into a semi-chunky mash. Add the apple cider vinegar and Parmesan cheese, then pulverize more. Season with salt and pepper to taste. You can also add more apple cider vinegar if you’d prefer a zingier mash. When done, set aside.
After the pork is done resting, slice it into 1/2″ medallions. Spoon some of the butternut squash and carrot mash onto a plate and rest the pork on top. Sprinkle with parsley and pomegranates, if using. Serve and enjoy!