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 & 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
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.
PARMESAN MASHED BUTTERNUT SQUASH
This is a fabulous way to prepare squash! My DH normally does not like squash of any kind and really enjoyed this! Great alternative to mashed potatoes. Posted as a component of my "Recipe#294492", but is great on it's own too!
Provided by Cook4_6
Categories Vegetable
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Carefully cut squash in half using a heavy blade chef?s knife. Scrape out the seeds using a spoon.
- Rub the cut surfaces of the squash with the extra virgin olive oil.
- Place onto a cookie sheet cut side up and roast in a 350 convection oven (or 375 conventional oven) for about 30 to 40 minutes or until the squash is easily pierced with a skewer.
- Remove from the oven and let cool slightly at room temperature.
- As soon as you can safely handle the squash without burning your hands, scoop out the flesh into a mixing bowl, being sure to remove any burnt bits or pieces of skin.
- Place flesh back onto cookie sheet and put back into oven, just until hot (about 3-5 minutes).
- Place hot squash in a mixing bowl, add remaining ingredients and mash with a potato masher or a fork to desired consistency. If you like it a little smoother, pass the squash through a food mill before mixing in remaining ingredients.
Nutrition Facts : Calories 540.7, Fat 30.8, SaturatedFat 17.1, Cholesterol 68.3, Sodium 831.2, Carbohydrate 66.8, Fiber 11.4, Sugar 12.6, Protein 9.7
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.
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
ROAST SWEET POTATO, SQUASH & GARLIC MASH
Roasting root veg really brings out the flavour, perfect for this warm comforting mash
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 5
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.
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
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.)
More about "butternut squash potato mash recipes"
MASHED POTATOES WITH BUTTERNUT SQUASH RECIPE - GRACE …
From foodandwine.com
5/5 Total Time 50 minsServings 12Published 2013-12-07
- 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.
MASHED BUTTERNUT SQUASH AND SWEET POTATO - GIRL HEART FOOD®
From girlheartfood.com
- Carefully cut butternut squash in half, lengthwise. Scoop out seeds. You can discard or reserve them for another use.
POTATO BUTTERNUT SQUASH SOUP - WILL COOK FOR SMILES
From willcookforsmiles.com
- Peel and chop potatoes and onion. Cut potatoes and butternut squash into cubes that are the same size.
BUTTERNUT SQUASH AND SWEET POTATO MASH - PINCH OF NOM
From pinchofnom.com
- 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.
MASHED BUTTERNUT SQUASH, CARROT, AND POTATOES (PALEO, WHOLE30)
From perchancetocook.com
- Preheat your oven to 400 degrees. Cover a cookie sheet in aluminum foil. Cover the cut sides of the butternut squash in ½ Tbs olive oil, a hefty pinch of salt, a hefty pinch of black pepper, a hefty pinch dried thyme, and a hefty pinch of rubbed sage. Rub the spices into the squash. Place the squash cut sides down onto the cookie sheet. Roast the squash in the oven for 45 minutes, until soft and you can easily stab it with a knife. Set aside once done.
- While the butternut squash is roasting, boil water in a large pot. Put the sliced carrots and potatoes inside and cook until you can easily stab both the potatoes and carrots with a knife, about 25-28 minutes. Strain and set aside.
- In a frying pan, add a heaping ½ cup minced onion and 2 Tbs minced garlic. Add 1 Tbs butter or ghee and 1 Tbs olive oil to the pan, mix, and cook over medium heat for 4 minutes, mixing every so often. Add 1 Tbs dried parsley, mix and cook for another 1-2 minutes.
BUTTERNUT SQUASH AND POTATO MASH - BELLY FULL
From bellyfull.net
- Place squash, potatoes, and garlic in a large pot; cover with water and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12-15 minutes or until tender.
GARLIC-MASHED BUTTERNUT SQUASH RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
- Preheat the oven to 400°. In a bowl, toss the squash with the garlic, olive oil, rosemary and jalapeño and season with salt and pepper. Spread the squash mixture on a large baking sheet, cover with foil and roast for about 45 minutes, until tender. Uncover and roast until lightly browned in spots, about 45 minutes longer.
- Discard the rosemary and mince the jalapeño. Transfer the squash and jalapeño to a bowl. Add the butter, season with salt and pepper and mash.
BUTTERNUT SQUASH MASH RECIPE | MYRECIPES
From myrecipes.com
- To make squash easier to cut, prick squash with a paring knife; microwave each squash on HIGH 4 to 5 minutes. Carefully cut squash in half lengthwise using a sharp chef's knife, discarding seeds and membranes. Line 2 large baking sheets with aluminum foil; lightly grease foil. Arrange squash halves, cut side down, on baking sheets.
- Cut off pointed ends of garlic bulbs. Place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal; place on 1 baking sheet with squash.
- Place 1 baking sheet on upper oven rack; 1 on lower oven rack. Bake at 350° for 1 hour, switching baking sheet positions after 35 minutes. Let cool 10 minutes.
MASHED BUTTERNUT SQUASH - YUMMY TODDLER FOOD
From yummytoddlerfood.com
- If you're starting with a whole butternut squash, you'll need to cut it. Here's exactly how I cut butternut squash. If you're using precut, just make sure that the cubes are fairly even. If not, cut them as needed.
- Preheat the oven to 375 degrees F and line a rimming baking sheet with foil. Place the cut squash onto the prepared sheet and toss with oil. Spread into an even layer. Sprinkle with a little salt, if using. (Skip it if making for a baby.)
- Bake for 25-28 minutes until just starting to turn golden brown and are soft when poked with a fork. Remove from the oven.
BUTTERNUT SQUASH MASHED POTATOES - HEALTHY NIBBLES
From healthynibblesandbits.com
- 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 AND POTATO MASH WITH THYME RECIPE | MYRECIPES
From myrecipes.com
- Preheat oven to 400º. Place squash, cut side down, on rimmed baking sheet. Pour 1 cup water in bottom of pan, and bake at 400º for 40 to 45 minutes or until squash is tender when pierced with a fork. Remove squash from oven.
- Place potatoes in a large pot, and cover with water by 2 inches; add 1 tablespoon sea salt. Bring to a boil over high heat; reduce heat to low, and simmer 20 to 25 minutes or until tender. Drain and place back in pot. When squash is just cool enough to touch, scoop flesh from skin, and add squash to potatoes.
- Melt butter in a small sauté pan, and add thyme; simmer about 1 minute. Add butter mixture, pepper, orange juice, sour cream, and remaining 2 teaspoons sea salt to squash and potatoes. Mash until smooth and well blended. Serve warm.
MASHED BUTTERNUT SQUASH RECIPE | EATINGWELL
From eatingwell.com
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Rub cut sides of squash evenly with oil; arrange the squash, cut-sides down, on the prepared pan. Roast until very tender, 40 to 50 minutes. Let cool for 5 minutes.
- Scoop the flesh from the squash and transfer to a food processor. (Discard squash skins.) Add butter, salt, allspice and cayenne to the food processor; process until smooth, about 1 minute.
MASHED BUTTERNUT SQUASH RECIPE - DOWNSHIFTOLOGY
From downshiftology.com
- Cut the squash in half. Using a sharp knife, cut off the ends by 1/4 to 1/2 inch, slice it in half lengthwise, and scoop out the seeds with a spoon.
EASY CARROT AND BUTTERNUT SQUASH MASH - LOVEFOODIES
MASHED ROASTED BUTTERNUT SQUASH - THE FOOD BLOG
BUTTERNUT SQUASH MASHED POTATOES - SLENDER KITCHEN
From slenderkitchen.com
- 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.
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