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Title:   Chunky Squash and Potato Puree

Nutrition facts

Serving Size 1/4 of recipe
Amount per serving
Calories 88 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 1g 2%
  Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 20g 7%
  Dietary Fiber 1g
Protein 2g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.



1medium butternut squash, cut in half lengthwise, seeds removed
1teaspoon olive oil
coarse-grained salt, to taste
cracked black pepper, to taste
4-6cloves garlic, peeled and cut in half lengthwise
2sprigs thyme
2pounds Yukon Gold or russet potatoes, peeled and cut into 1 1/2- to 2-inch chunks
1cup nonfat buttermilk
2tablespoons chives, minced

Preheat oven to 375F. Brush squash's cut surfaces with oil. Season with salt and pepper. Place half 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 thyme after cooking, and set squash and garlic aside.

Meanwhile, place potatoes in a large stockpot and cover with cold, salted water. Bring water to a boil; then reduce to a simmer and cook until a fork goes through potatoes easily, approximately 25-30 minutes. (Don't overcook or potatoes will become waterlogged.) Place drained potatoes in a large bowl and set aside.

When squash is cool enough to handle, use a large spoon to scrape flesh from skin into the potato bowl. Add the garlic and pour in buttermilk. Purée 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.

Serves: 4

Prep Time: 10 min.

Cook Time: 25-35 min.

Nutrition Score per serving:

% Fat5%
g Fat0.5 g; 0.1 g saturated
% Carbs85%
g Carbs20 g
% Protein10%
g Protein2 g
g Fiber0.9 g
mg Sodiumn/a
% Calciumn/a
g Calciumn/a

WW Points: 2
Cal: 88 ; Fat: 1 ; Fiber: 1

last edit by blozzom, 9/26/2006 10:08:04 AM

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RECIPES   Soups, Sauces, and Gravies   Vegetables and Vegetable Products  

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