Winter Squash Mash

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.

Winter Squash Mash 2

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.

Winter Squash Mash 1I 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

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 servings

  • 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
  1. Preheat oven to 450 degrees F.
  2. 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.
  3. Let cool slightly. Place in a large bowl and mash with remaining ingredients.
http://insidekarenskitchen.com/winter-squash-mash/

 

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Rosemary Roasted Butternut Squash

Rosemary Roasted Butternut Squash

 

 

 

 

 

Roasted Root Vegetable Soup with Parmesan Cheese Croutons

Roasted Root Vegetable Soup with Parmesan Croutons 2

 

 

 

 

 

Creamy Butternut Squash Ravioli

Creamy Butternut Squash Ravioli

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