Chunky Squash & Potato Puree
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 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 tablespoons chives, minced
- Salt and cracked black pepper to taste
- Preheat the oven to 375 degrees 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. Puree 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.
- Nutritional information includes 1/8 teaspoon of added salt per serving and is based on using a 1 1/4 lb butternut squash.
Per serving: 267 kcal cal., 2 g fat (1 g sat. fat), 371 mg sodium, 5 g fiber, 7 g sugar, 8 g pro., 163 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet