Butternut Squash Sweet Potato Mash Recipes

BUTTERNUT SQUASH AND SWEET POTATO MASH | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Preheat the oven to 200°c.
• Add the butternut squash, sweet potato and garlic to a large roasting dish.
• Spray thoroughly with low calorie cooking spray and season with the sage, mustard and salt and pepper to taste. Make sure the chunks are evenly coated.
• Loosely cover with foil and place into the middle of the oven for 60 minutes, or until the vegetables are cooked through and soft enough to mash.
• Remove the baking tray from the oven and mash thoroughly. It won't be smooth like potato mash but you will need to remove all the large lumps.
• Serve.

MASHED BUTTERNUT SQUASH

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.

BUTTERNUT SQUASH & POTATO MASH

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.

SCOTT'S SWEET POTATO AND BUTTERNUT SQUASH MASHERS

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.

ROAST SWEET POTATO, SQUASH & GARLIC MASH

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.
• Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.

MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES

Steps:

• Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
• In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
• Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
• Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.