Save on Pinterest

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
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    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

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.
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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • gina.kapfhamer
    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.

  • gucci65
    Nov 3, 2014

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