Instead of sweet potatoes, try equally starchy, carotene-rich butternut squash for your next mash. A food processor will get the mixture silky smooth. You can also change the profile by swapping maple syrup and fresh ginger for a little ground cinnamon and curry powder or minced fresh sage and grated Parmesan cheese.
4 cups cubed peeled butternut squash
2 tablespoons pure maple syrup
1 tablespoon unsalted butter
1 teaspoon grated peeled fresh ginger
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
1 grated garlic clove
4 teaspoons roasted unsalted pumpkin seed kernels
Added sugars 6g
Calcium 8% DV
Potassium 15% DV
How to Make It
Bring a large saucepan filled with water to a boil. Add butternut squash; cook 10 minutes or until tender. Drain. Place cubed peeled buttenut squash in a food processor with pure maple syrup, unsalted butter, grated peeled fresh ginger, kosher salt, black pepper, and grated garlic clove; process until smooth. Top with roasted unsalted pumpkin seed kernels.
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