Chunky Squash & Potato Puree
Prep Time: 10 minutes
Cook Time: 25-35 minutes
Nutrition Score per serving:
88 calories, 20 g carbs(85%), 0.5 g fat (5%), 0.9 g fiber, 2 g protein (10%), 0.1 g saturated fat
Ingredients
| 1 | medium butternut squash, cut in half, lengthwise, seeds removed |
| 1 | tsp olive oil |
| 4-6 | cloves 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 | tbsp chives, minced |
| Salt and cracked black pepper to taste |
Directions
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.
