Butternut Squash & Potato Mash

Side Dishes

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.

Average Rating: 4

TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 10 servings.

Ingredients

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

Instructions

1. 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.
2. 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.
3. Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.

Nutrition Facts

0.750 cup: 193 calories, 7g fat (4g saturated fat), 16mg cholesterol, 450mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 6g protein.
Diabetic Exchanges:
2 starch, 1.500 fat.