BUTTERNUT SQUASH MASHED POTATOES
Provided by Lisa Lin
Time 35m
Number Of Ingredients 7
Steps:
- Peel and seed the butternut squash. Chop into 1/2-inch cubes. Peel russet potatoes and chop into 1/2-inch cubes. Place the butternut squash and potatoes into a pot. Fill the pot with enough water to cover everything. Add 1 teaspoon of salt and bring the water to boil. Let everything simmer for about 10 minutes, until the potatoes can be easily pierced with a fork.
- Drain the squash and potatoes and return them back to the pot. Mash the squash and potatoes using a potato masher. Add the butter cubes and stir until the butter melts. Add milk and stir until well incorporated. Season the mashed potatoes with salt and pepper to taste. Mix in chopped chives and sage. Serve immediately.
BUTTERNUT SQUASH MASHED POTATOES
This mashup of butternut squash and mashed potatoes not only tastes amazing, but it's also so much healthier than traditional mashed potatoes.
Provided by Kristen McCaffrey
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Toss the squash and whole garlic cloves with the olive oil, salt, and pepper. Lay flat on a baking sheet. Roast for 25 minutes or until tender with some browned spots. Remove the skin from the roasted garlic cloves.
- Meanwhile, add the potatoes to a pot and cover with cold water. Bring to a boil and then turn down to a simmer. Cook for 18-22 minutes until potatoes are fork tender. Drain the potatoes, shaking out the excess water.
- For a super creamy mash: Add the butternut squash and roasted garlic to a food processor or blender and blend until smooth and creamy. Mash the potatoes, broth, and butter using a hand masher or rice mill. Add extra broth if needed. Then stir in the pureed butternut squash.
- For a more rustic mash: Use a hand mash to mash together the butternut squash, potatoes, garlic, broth, and butter to reach your desired texture.
Nutrition Facts : ServingSize 2/3 cup, Calories 148 cal, Carbohydrate 26 g, Fat 5 g, Protein 3 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 11 mg, Sugar 3 g
BUTTERNUT SQUASH "MASHED POTATOES"
This recipe is used in my Thanksgiving Mashed Potato Threeway recipe. Enjoy!
Provided by Jerry James Stone
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Remove the end of 1 butternut squash with the stem and then divide the whole thing in two by cutting it near the bulbous base. Then halve both of those sections lengthwise.
- Scoop out the seeds from the base and cut the squash into equal parts.
- Place the pieces in a baking dish with a bit of water, about 1/8 inch. Cover the dish with tinfoil and roast at 425 degrees for about an hour, or until the flesh is tender.
- Remove the baking dish from the stove and let the squash cool. Once cooled, scoop out the flesh into a large mixing bow.
- Peel 1 russet potatoes and store them in cold water. This prevents them from browning. If you happen to like that rustic look (I do!) then leaves some of the skin on.
- Cut the potato into equal-sized pieces and place in a large pot with just enough water to cover the potatoes. Salt the water and bring it to a boil.
- Simmer the potatoes for about 20 minutes or until a fork inserted into the potato meets no resistance. If the potato holds to the fork, they need to cook longer.
- Drain them immediately when done, reserving the water for soup stalk. You can also use it as a vegan option for mashing the potatoes.
- Add the cooked butternut squash, the cooked russet potato and one tablespoon of brown sugar to a large mixing bowl.
- Mash until desired consistency.
- Enjoy!
Nutrition Facts :
BUTTERNUT SQUASH MASHED POTATOES
DH and I made this as a side last night to our veal chops and both of us LOVED this dish!! The recipe comes from the October issue of "Philadelphia" magazine and is credited to a local restaurant named Fork. Note that we used red skin potatoes as that is what we had on hand and we thought it turned out great (though that many small potatoes were a pain to remove the skin from). We also used two foil-lined baking sheets: one for potatoes, one for squash since they had different cooking times. Enjoy!
Provided by Dr. Jenny
Categories Low Protein
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Toss squash with olive oil and sprinkle with salt and pepper.
- Spread on a baking sheet lined with aluminum foil.
- Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes.
- Stir squash cubes occasionally to avoid browning on sides.
- When fork-tender, split potatoes down middle and scoop out insides. Discard skins.
- Combine potatoes with squash in a bowl.
- Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables.
- Add salt and pepper to taste and mash with a hand masher.
BUTTERNUT SQUASH MASH
Steps:
- Halve 1 large unpeeled butternut squash (about 3 pounds) and cut into thick wedges, discarding the seeds. Toss with olive oil and roast at 400 degrees F until soft, 35 to 45 minutes. Remove the skin. Puree the squash with 3 tablespoons butter; season with salt. Warm a few tablespoons of maple syrup with a pinch of cayenne pepper; drizzle over the mash.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
BUTTERNUT SQUASH & POTATO MASH
Some people like squash, some people like potatoes. Mash the two together and you've got true love. This is a great way to get kids to eat their veggies.-Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a dry small skillet, toast sesame seeds and cumin over medium-low heat 3-4 minutes or until aromatic, stirring frequently. Remove from heat., Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.
Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 450mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
MASHED BUTTERNUT SQUASH
Mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It's perfect with roasted meats like duck, chicken or pork loin. Don't mash too much though - leave it on the chunky side.
Provided by David Tanis
Categories dinner, lunch, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees. Put squash cubes in a shallow, wide baking dish. Season with salt and pepper and toss with hands to coat. Pour water in, to a depth of about 1 inch. Dot surface with butter and cover dish tightly with foil.
- Bake, covered, until squash is tender, about 1 hour. Crush squash to a rough consistency with a potato masher or wooden spoon. Stir to incorporate cooking juices and check seasoning. May be prepared ahead and reheated.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 562 milligrams, Sugar 5 grams, TransFat 0 grams
MASHED BUTTERNUT SQUASH
A recipe I conjured up for a fall/Thanksgiving celebration!
Provided by witchboudicca
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
- Bake in the preheated oven until squash is tender, about 1 hour.
- Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.
Nutrition Facts : Calories 276 calories, Carbohydrate 33.1 g, Cholesterol 40.8 mg, Fat 16.7 g, Fiber 5.4 g, Protein 3.6 g, SaturatedFat 10.4 g, Sodium 109.6 mg, Sugar 7.4 g
MASHED POTATOES AND BUTTERNUT SQUASH
Categories Garlic Potato Vegetable Side Steam Hanukkah Thanksgiving Quick & Easy Butternut Squash Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 5
Steps:
- Bring 1 inch of water to boil in large pot. Set steamer rack in pot. Place potatoes, squash and garlic on rack. Cover pot and steam vegetables until tender, adding more water to pot if necessary, about 15 minutes. Transfer vegetables to large bowl. Add margarine and mash vegetables until fairly smooth. Season to taste with nutmeg, salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Reheat uncovered in 350°F oven for 30 minutes.)
POTATO AND SQUASH MASH
Sweeten mashed potatoes with butternut squash and enrich with garlic, butter, and half-and-half. Make this simple side ahead, then reheat when ready to serve.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 6
Steps:
- In a large pot, combine potatoes and squash; cover with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes and squash are easily pierced with the tip of a paring knife, about 20 minutes.
- Drain in a large colander; return potatoes and squash to the pot. Stir over medium heat until dry, 2 to 3 minutes. Remove from heat.
- In a small saucepan, melt butter over medium heat; add garlic, and cook until fragrant, about 2 minutes. Add half-and-half; bring to a simmer. Pour over potatoes and squash; season generously with salt and pepper. Mash with a potato masher until smooth and creamy. Serve immediately.
SCOTT'S SWEET POTATO AND BUTTERNUT SQUASH MASHERS
Mashed sweet potato and butternut squash. This is a recipe that tastes great with no salt or sugar added and contains lots of fiber.
Provided by scottg
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 35.6 g, Fat 0.3 g, Fiber 5.8 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 53.1 mg, Sugar 7.1 g
BUTTERNUT SQUASH MASH
The vegetable mash is rich in vitamin A and potassium, thanks to butternut squash.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 4
Steps:
- Heat oil in a large pot over medium-high heat. Add squashes and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add 1 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.
MASHED BUTTERNUT SQUASH
I've just recently found that I love winter squash and have been on the lookout for new recipes. This is adapted from a Barefoot Contessa cookbook (you can't go wrong with the Barefoot Contessa). It's a great fall recipe and would be a wonderful side dish at Thanksgiving. Preparation is very simple, just a little time consuming with the peeling and cutting of the squash.
Provided by Sherri35
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Cut off and discard the ends of the squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 30 minutes, or until the squash is very tender. While roasting, turn the squash once to be sure that it cooks evenly. Do not let it brown.
- Transfer the squash and the pan juices to a large mixing bowl, and mix with an electric mixer until smooth. It should have the consistency of mashed potatoes.
- Season to taste and serve hot. If the squash is too thick, thin it with milk, orange juice or water.
Nutrition Facts : Calories 320.5, Fat 13.1, SaturatedFat 8.1, Cholesterol 34.3, Sodium 314.1, Carbohydrate 53.8, Fiber 7.6, Sugar 17.2, Protein 4.2
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- Preheat the oven to 400°. In a large bowl, toss the squash with the oil and season with salt. Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots. Transfer the squash to a food processor and puree until smooth.
- Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes.
- Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir in the butternut squash puree and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl and serve right away.
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