Silky Mashed Butternut Squash & Ricotta
Butternut squash is rich in beta-carotene and vitamins that support mucous membrane healing. Whipping it together with whole-milk ricotta cheese infuses the meal with smooth calcium, fats, and protein, turning a gentle vegetable into a satisfying, soft main dish that requires no chewing effort.
Gentle for a sore mouth, low appetite.
Ingredients
- 1 cup butternut squash, peeled and cubed
- 2 tbsp whole-milk ricotta cheese
- 1 tsp melted butter or coconut oil
How to make it
- Place the butternut squash cubes in a saucepan and cover with water. Bring to a boil and cook for 12–15 minutes, or until the squash is completely soft when pierced with a fork.
- Drain the squash thoroughly and transfer it to a food processor or a deep bowl.
- Add the ricotta cheese and melted butter or coconut oil.
- Blend or mash vigorously until completely creamy, whipped, and smooth. Allow it to sit for a few minutes to ensure it is not too hot before eating.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.