When it comes to nutrition, regular potatoes aren’t really even worth eating. And while we LOVE sweet potatoes and always use them in place of the regular kind, sometimes it’s fun to experiment and see what else could be use for mashed potatoes’ replacement.
Enter the versatile butternut squash and the underused plantain. This is a quick recipe to throw together and works fantastically as a side dish to many meals. And, for combining great taste and crazy great nutrition, you can’t get much better than this.
Ingredients 1 butternut squash, about a pound and a half Directions Preheat oven to 375. Lightly coat a baking sheet with olive or coconut oil.
1 large ripe plantain
4 garlic cloves, unpeeled
1/4 cup vegetable stock
1 tsp olive oil
1/2 tsp salt
1/4 tsp pepper
Peel the squash, then cut in half and remove the seeds. Cut into 1-inch cubes.
Trim the ends of the plantain then cut a slit through the skin lengthwise along the inner curve of the skin.
Remove the skin, then cut the plantain crosswise into 1-inch slices.
Place the squash, plantain and garlic cloves on the baking sheet; roast until tender, about 25 minutes.
Cool slightly until you can handle the garlic cloves, and remove their peel.
In a saucepan, heat the vegetable stock over high heat just until simmering.
Remove from heat and add the garlic, squash, plantain and olive oil.
Mash with a potato masher until almost smooth.
Season with the salt and pepper.
Eat it up!
1 butternut squash, about a pound and a half
Preheat oven to 375. Lightly coat a baking sheet with olive or coconut oil.