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Mashed Cauliflower and Acorn Squash

December 10, 2020

Prep Time:

20 Minutes

Cook Time:

45 Minutes


4 Servings


Dips and Sauces, Entrees, Vegetarian, Vegan

Baking Bread Composition_edited.jpg

About the Recipe


1 small cauliflower

1 small acorn squash, seeded

1 small red onion

¼ cup olive oil

3 or 4 cloves garlic, or 2 tsp ground garlic

2 tsp basil

1 tsp kosher or sea salt

½ tsp pepper

2 cups water


  • Preheat the oven to 400°F/200°C .

  • Cover a large baking pan with foil.

  • Cut acorn squash into quarters (with skin), cauliflower, and onion into quarters and toss in a large bowl with the oil, garlic, basil, salt, and pepper.

  • Spread out on the baking pan and roast for about 45 minutes uncovered until soft and slightly browned.

  • Remove from the oven and let the vegetables cool.

  • Then blend with water in a large food processor or blender until creamy and smooth. Add additional water to make this into a filling soup.

  • Season to taste, sprinkle with dehydrated onion and chopped parsley. Sometimes I reserve some of the roasted onion and chop it up to garnish the top.

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