Here is a yummy mix of two veggies, Butternut Squash and White Sweet Potato Mash. Plus don’t you love when butter is melting all over something?!
So, I was thinking about this recipe that my girlfriend Shanna makes. It has root veggies of all sorts and is completely delicious. Somehow this led to the thought that if all of those root veggies were together then maybe butternut squash would be good with something. Which of course led me to a mashed dish. It’s a bit healthier than your common mashed potatoes that are full of milk, butter, cream cheese, and less nutritional russet potatoes. I think it’s a pretty, and delicious dish which I love when food actually looks good too. I know, that doesn’t really matter. I’m just sayin’.
The key to this dish is using the two veggies and the knorr stock. It’s an unexpected, but gives a burst of flavor.
Hey, you may even get some of those non veggie lovers to eat it! They’ll just think they are sweet potatoes.
Is Butternut Squash Good For You?
Butternut squash is packed with vitamin A.
Butternut squash is also a good source of fiber, potassium, and magnesium.
How Long Will A Fresh Butternut Squash Keep?
Butternut squash should not be stored in the refrigerator.
Butternut squash will keep for a month or more in a cool, dark place.
What Is The Difference Between White Sweet Potato and Orange?
A cooked white sweet potato is drier than an orange one but still creamy with a little butter mixed in.
White sweet potatoes have a milder flavor than orange sweet potatoes.
Butternut Squash and White Sweet Potato Mash
Recipe by me
- 1 1/2 Lbs Butternut Squash, peeled and cubed in 1" pieces
- 2 Medium White Sweet potatoes, peeled and cubed in 1" pieces
- Scant 1/3 Cup Heavy Cream
- 2 Tablespoons Milk
- 1 Tub Knorr Homestyle Chicken Stock
- 1 Ounce Neufchatel Cheese, room temp
- 3 Tablespoons butter, melted
- 1/8 Teaspoon Nutmeg (I prefer fresh)
- 1/4-1/2 Teaspoon Cinnamon
- Pinch of sea salt
- pinch of pepper
- Place the squash and sweet potatoes in a steamer. You can use a rice maker with the steamer attachment, a large pot that comes with the top steamer, or place a little (a cup or two) water in a pot, set a colander on top and cover the veggies inside of the colander.
- Cook for about 20 minutes or until tender.
- Remove the veggies from the heat and into a large bowl.
- Meanwhile, heat the heavy cream and milk until warm.
- Add the tub of stock and whisk to combine.
- At the same time add the neufchatel cheese to the melted butter. The heat will help to soften and melt the cream cheese for a smoother consistency.
- Using a potato masher or a hand held mixer, beat the veggies until they are mashed thoroughly.
- Slowly add the warm milk mixture and then the melted butter mixture.
- Continue to beat until well incorporated.
- Stir in the seasonings and test taste. If needed add more salt.
- Serve with a pat(a chunk) of softened butter. (It melts all over and is delicious!)
**You can cook the sweet potatoes and squash however you like. I just didn't want to roast them because it would create a more firm skin, and I didn't want to boil because I didn't want the squash to have a weird texture.
Amount Per Serving:Calories: 3161 Saturated Fat: 0g Cholesterol: 908.6mg Sodium: 0mg Carbohydrates: 138.8g Fiber: 22g Sugar: 31.3g Protein: 187.2g