1 butternut squash, about 1 1/2 pounds
1 large firm yet ripe plantain
4 garlic cloves, unpeeled
1/4 cup vegetable stock, chicken stock or broth
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 F. Lightly coat a baking sheet with cooking spray.
Halve the squash and scoop out the seeds and fibers. Peel the halves and cut into 1-inch pieces.
Trim the ends of the plantain. Cut a slit lengthwise through the inner curve of the skin, pry off the skin, and cut the plantain crosswise into 1-inch segments.
Place the squash, plantain and garlic cloves on the prepared baking sheet. Roast until very tender, about 25 minutes. Let cool slightly and peel the garlic cloves.
In a saucepan, heat the vegetable stock over high heat until simmering. Remove from the heat and add the garlic, squash, plantain and olive oil. Mash with a potato masher until almost smooth. Season with the salt and pepper. Serve immediately.
- Serves 6
- Calories 79
- Total Fat 1 g
- Protein 1 g
- Cholesterol 0 mg
- Carbohydrate 19 g
- Sodium 219 mg
- Fiber 3 g