Winter Squash Mash
Winter Squash Mash
I’m in love with these mashed potatoes. True, there are not a lot of mashed potatoes I don’t love, but this recipe is not your ordinary mash. I love them for their delicious flavor first of all. And I appreciate the nutritional benefits of using not just one winter vegetable, but two (read below). The season calls for a sweet potato in some form or another, but by adding the butternut squash the mash becomes even more savory.
Nutritionally these two powerhouse veggies pack an amazing vitamin A punch. A cup of butternut squash is about 60 calories with 17 grams carb and 1.4 grams protein. A cup of sweet potato is approximately 130 calories with 33 grams carb and 2 grams protein. The difference is the sugar content of a sweet potato is much higher, thus the name? Just guessing here. Squash is also rich in calcium, magnesium, potassium, and vitamins B6 and E. Both add great fiber content.
I like to either roast the veggies by tossing 2-inch cubed pieces with olive oil and seasoning and bake at 450 degrees F for 20-30 minutes or boil them in a pot of boiling water for the same time. Either method produces a soft, tender veggie ready for mashing. Add milk, Greek yogurt cream cheese or reduced-fat cream cheese, sea salt, black pepper, cinnamon and a dash of nutmeg for the tastiest mash you’ll ever eat. This dish is the perfect accompanying side with the Cranberry-Apple Stuffed Chicken Breasts with Cherry Balsamic Glaze recipe I posted this week.
One Year Ago: Game Day Beef Stew (Slow Cooker)
- Winter Squash Mash
- 1 large sweet potato, peeled and cut into 2-inch cubes
- 1 medium butternut squash, peeled and cut into 2-inch cubes ( I buy pre-cut at Albertsons or Costco)
- 1 Tbsp olive oil (if roasting)
- 1/4 cup reduced-fat milk
- 3 Tbsp Greek yogurt cream cheese or reduced-fat cream cheese
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1/8 tsp ground cinnamon
- Pinch of nutmeg
- Preheat oven to 450 degrees F.
- Place vegetables on a baking sheet lined with parchment paper and toss with olive oil. Bake for 20 to 30 minutes or until soft and a fork goes through easily. Or add vegetables to a large pot of boiling water, reduce heat to medium and boil for 20 to 30 minutes or until soft. Drain the water.
- Let cool slightly. Place in a large bowl and mash with remaining ingredients.
You might also enjoy:
Rosemary Roasted Butternut Squash
Roasted Root Vegetable Soup with Parmesan Cheese Croutons
Creamy Butternut Squash Ravioli
