Butternut Squash and Plantain Mash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 99.6
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 497.9 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.5 g

View full nutritional breakdown of Butternut Squash and Plantain Mash calories by ingredient
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Mayo Clinic Recipe Mayo Clinic Recipe
Number of Servings: 6


    1 butternut squash (about 1 1/2 lb)
    1 large, firm yet ripe plantain
    4 cloves garlic, unpeeled
    1/4 tsp extra virgin olive oil
    1/2 tsp salt
    1/4 tsp freshly ground black pepper


Serves 6
1. Preheat the oven to 375. Lightly coat a baking sheet with PAM.
2. Halve the squash and scoop out the seeds and fibers. Peel the halves and cut nto 1" pieces.
3. Trim the ends of the plantain. Cut a slit lengthwise through the inner curve of the skin, pry off the skin, and cut the plantain crosswise into 1" segments.
4. Place the squash, plantain and garlic cloves on the prepared baking sheet. Roast until very tender, about 25 minutes. Let cool slightly and peel the garlic cloves.
5. In a saucepan, heat the vegetable stock over high heat until simmering.
6. Remove from heat and add the garlic, squash, plantain and olive oil.
7. Mash with a potato masher and until almost smooth. Season with the salt and pepper. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user HERCKLE.

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