Butternut Squash & Potato Mash Recipe

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Butternut Squash & Potato Mash Recipe
Butternut Squash & Potato Mash Recipe photo by Taste of Home
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Butternut Squash & Potato Mash Recipe

Read Reviews
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Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Butternut Squash & Potato Mash in Taste of Home December 2013

Nutritional Facts

3/4 cup: 190 calories, 7g fat (4g saturated fat), 16mg cholesterol, 448mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 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
  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. Yield: 10 servings (3/4 cup each).
Originally published as Butternut Squash & Potato Mash in Taste of Home December 2013

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Reviews forButternut Squash & Potato Mash

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MY REVIEW
gina.kapfhamer User ID: 8717427 255957
Reviewed Oct. 26, 2016

"I'm always looking for a way to sneak in more vegetables, and this squash/potato combo was perfect. It made an easy side for dinner.

Note: Used garlic powder instead of garlic cloves and still tasted fine."

MY REVIEW
gucci65 User ID: 7131119 141226
Reviewed Nov. 3, 2014

"I used turnips instead of potatoes. Omitted the sesame seeds. Great flavor !"

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