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Butternut Squash & Potato Mash

 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
10 ServingsPrep: 25 min. Cook: 20 min.

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 (4 ounces) shredded Colby-Monterey Jack cheese
  • 2 tablespoons butter
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper

Directions

  • 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. Yield: 10 servings
  • (3/4 cup each).
Nutritional Facts: 3/4 cup equals 190 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 448 mg sodium, 31 g carbohydrate, 4 g fiber,

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Butternut Squash & Potato Mash (continued)

Nutritional Facts: 6 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.