Butternut Squash and Plantain Mash

By Jeanette Terry

  • 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

  1. Preheat the oven to 375 F. Lightly coat a baking sheet with cooking spray.

  2. Halve the squash and scoop out the seeds and fibers. Peel the halves and cut into 1-inch pieces.

  3. 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.

  4. 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.

  5. 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.

Nutritional Facts

Serves 6
Calories 79
Total Fat 1 g
Protein 1 g
Cholesterol 0 mg
Carbohydrate 19 g
Sodium 219 mg
Fiber 3 g

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