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Add a photoServings: 6
Ingredients
- Nonstick vegetable oil spray
- 1 x butternut squash - (abt 2 lbs) halved, seeded
- 1 lb russet potatoes peeled, and cut into 1" pcs
- 3 x garlic cloves peeled
- 4 Tbsp. finely-grated Gruyere cheese (abt 1 ounce) Salt to taste Freshly-grnd black pepper to taste
Directions
- Preheat oven to 350 degrees. Spray baking sheet with nonstick spray. Place squash halves, cut-side down, on prepared sheet. Bake till squash is very tender when pierced with fork, about 1 hour. Scoop out squash pulp; transfer to bowl and mash till almost smooth.
- Meanwhile, cook potatoes and garlic in large saucepan of boiling salted water till potatoes are very tender, about 20 min. Drain. Return potato mix to saucepan and mash till almost smooth. Add in squash and mash to blend well. Stir in 3 Tbsp. cheese. Season to taste with salt and pepper.
- Transfer mashed vegetable mix to 9-inch-diameter glass pie dish. Sprinkle with remaining 1 Tbsp. cheese. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 450 degrees. Bake vegetable mix till heated through, about 15 min if at room temperature or possibly 25 min if chilled. Serve warm.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 6 servings | |
| Calories 85 | |
| Calories from Fat 17 | 20% |
| Total Fat 1.89g | 2% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 23mg | 1% |
| Potassium 325mg | 9% |
| Total Carbs 14.12g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.5g | 0% |
| Protein 3.34g | 5% |
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