Butternut Squash Sweet Potato Mash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
400g Butternut Squash400g Sweet Potato500ml vegetable stock (optional, water works too)1 tbsp Brown Sugar1/2 tsp. Pure Vanilla Extract (if you only have artificial, skip this)
Makes 6 servings, approximately 1 cup each.
1. Cut the butternut squash in half, remove the guts, take out the flesh and chop it into cubes approximately 3 cm by 3 cm by 3 cm.
2. Wash and peel the sweet potato, cut it into cubes the same size as the squash.
3. Put the squash and sweet potato in a pot, pour in vegetable stock, if the squash and sweet potato isn't covered by the stock, top-up with water to just cover the squash and sweet potato. If using water, not stock, pour enough just to cover the squash and sweet potato.
4. Cover the pot with its lid, bring to a boil, and continue to boil (do not reduce the heat) covered for about twelve minutes or until fork done (i.e. a fork breaks a piece of sweet potato without much pressure - it is important to test a few pieces in order to get a sweet potato since they take a little longer than squash). If you are unsure about doneness, don't worry, you likely won't overcook them even if you go for 30 minutes!
5. Drain the stock and water out.
6. Using a fork, mash the squash and sweet potato.
7. Once mashed add the brown sugar and vanilla.
8. Mash some more to incorporate.
9. Season with Salt and Pepper to taste, mashing to incorporate.
Number of Servings: 6
Recipe submitted by SparkPeople user AJOKIC.
1. Cut the butternut squash in half, remove the guts, take out the flesh and chop it into cubes approximately 3 cm by 3 cm by 3 cm.
2. Wash and peel the sweet potato, cut it into cubes the same size as the squash.
3. Put the squash and sweet potato in a pot, pour in vegetable stock, if the squash and sweet potato isn't covered by the stock, top-up with water to just cover the squash and sweet potato. If using water, not stock, pour enough just to cover the squash and sweet potato.
4. Cover the pot with its lid, bring to a boil, and continue to boil (do not reduce the heat) covered for about twelve minutes or until fork done (i.e. a fork breaks a piece of sweet potato without much pressure - it is important to test a few pieces in order to get a sweet potato since they take a little longer than squash). If you are unsure about doneness, don't worry, you likely won't overcook them even if you go for 30 minutes!
5. Drain the stock and water out.
6. Using a fork, mash the squash and sweet potato.
7. Once mashed add the brown sugar and vanilla.
8. Mash some more to incorporate.
9. Season with Salt and Pepper to taste, mashing to incorporate.
Number of Servings: 6
Recipe submitted by SparkPeople user AJOKIC.
Nutritional Info Amount Per Serving
- Calories: 73.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 8.7 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.3 g
- Protein: 1.3 g
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