Chunky Squash & Potato Puree
Chunky Squash & Potato Puree

This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 10 minutes
  • Cook: 25-35 minutes

Nutrition Facts

Amount per serving:
Total Calories: 267kcal (13%)
  • 371mg (15%) Sodium
  • 58g Carbs
  • 5g Fiber
  • 2g (3%) Fat
  • 1g (3%) Saturated Fat
  • 7g Sugars
  • 8g Protein
  • 163mg (16%) Calcium
  • 3mg (16%) Iron
267kcal (13%)371mg (15%)58g5g2g (3%)7g8g1g (3%)
This creamy but textured vegetarian dish is rich in iron, riboflavin, and vitamins A and C.


  • 1 medium butternut squash, cut in half, lengthwise, seeds removed
  • 1 teaspoon olive oil
  • 4 clove garlic, peeled and cut in half lengthwise
  • 2 sprigs thyme
  • 2 pounds Yukon Gold or russet potatoes, peeled and cut into 1 1/2- to 2-inch chunks
  • 1 cup nonfat buttermilk
  • 2 tablespoons chives, minced
  • Salt and cracked black pepper to taste



Preheat the oven to 375°F. Brush the squash's cut surfaces with oil. Season with salt and pepper. Place half of the garlic and 1 sprig of thyme on a cookie sheet and cover with a squash half, cut-side down. Do the same with the other squash half. Bake until soft and tender (about 25-35 minutes). Discard the thyme after cooking and set the squash and garlic aside. Meanwhile, place the potatoes in a large stockpot and cover with cold, salted water. Bring the water to a boil; reduce to a simmer and cook until a fork goes through the potatoes easily (about 25-30 minutes; don't overcook or potatoes will become waterlogged.) Place drained potatoes in a large bowl and set aside. When the squash is cool enough to handle, use a large spoon to scrape flesh from the skin into the potato bowl. Add the garlic and pour in the buttermilk. Purée with a potato masher until desired consistency is reached. Season to taste with salt and pepper. Refrigerate in a covered container until ready to serve. To serve, reheat in microwave for 2-3 minutes on high heat. (Add more buttermilk if desired.) Stir in chives just before serving.
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