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Chunky Squash & Potato Puree

Chunky Squash & Potato Puree


  • 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


  1. 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.
  2. 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.

Nutrition Information

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


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