Yam N Butternut Squash Mash Recipes

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BUTTERNUT SQUASH & POTATO MASH



Butternut Squash & Potato Mash image

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

8 cups cubed peeled butternut squash (about 4 pounds)
4 cups cubed peeled potatoes (about 4 medium)
16 garlic cloves, peeled
2 tablespoons sesame seeds
1 teaspoon ground cumin
1 cup shredded Colby-Monterey Jack cheese
2 tablespoons butter
1-1/2 teaspoons salt
1/2 teaspoon pepper

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

BUTTERNUT SQUASH MASH



Butternut Squash Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 0

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.

ROASTED SQUASH MASH



Roasted Squash Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve and seed 2 honeynut squash (or 1 small butternut squash). Rub all over with olive oil; season with salt and pepper. Roast cut-side down on a foil-lined baking sheet at 450 degrees F until tender, about 25 minutes. Scoop the flesh into a bowl and mash with 2 tablespoons butter and a pinch each of nutmeg, cayenne and salt. Sprinkle with chopped parsley and chives.

BUTTERNUT SQUASH MASH



Butternut Squash Mash image

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

2 tablespoons extra-virgin olive oil
2 large butternut squashes, trimmed, peeled, seeded, and cut into 3/4-inch chunks
1 teaspoon coarse salt
Pepper

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



Mashed Butternut Squash image

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

2 butternut squash, halved and seeded
1 cup water, or as needed
¾ cup sour cream
½ cup butter
1 tablespoon brown sugar
½ teaspoon ground cinnamon
salt and ground black pepper to taste
2 sprigs fresh parsley, or as desired
1 tablespoon sour cream

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

SCOTT'S SWEET POTATO AND BUTTERNUT SQUASH MASHERS



Scott's Sweet Potato and Butternut Squash Mashers image

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

3 sweet potato, peeled and cubed
1 butternut squash- peeled, seeded and cubed
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ cup sugar free maple flavored syrup

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

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