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Butternut Squash Mashed Potatoes Recipe

Butternut Squash Mashed Potatoes Recipe

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Ingredients:

Serving

2 lbs butternut squash, peeled, seeded, cut into 1-inch cubes
2 tbsp olive oil
1 tbsp kosher salt
black pepper , to taste
2 lbs idaho potatoes
4 tbsp salted butter
1/2 cup heavy cream

Directions:

Preheat oven to 375 degrees F.
Toss squash with olive oil and sprinkle with salt and pepper.
Spread on a baking sheet lined with aluminum foil.
Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes.
Stir squash cubes occasionally to avoid browning on sides.
When fork-tender, split potatoes down middle and scoop out insides. Discard skins.
Combine potatoes with squash in a bowl.
Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables.
Add salt and pepper to taste and mash with a hand masher.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	301.06 Kcal (1260 kJ)
Calories from fat	120.98 Kcal
		% Daily Value*
Total Fat	13.44g	21%
Cholesterol	27.42mg	9%
Sodium	326.85mg	14%
Potassium	1174.5mg	25%
Total Carbs	45g	15%
Sugars	4.04g	16%
Dietary Fiber	5.07g	20%
Protein	4.84g	10%
Vitamin C	59.4mg	99%
Vitamin A	1.6mg	52%
Iron	2.5mg	14%
Calcium	101mg	10%

Amount Per 100 g
Calories	92.95 Kcal (389 kJ)
Calories from fat	37.35 Kcal
		% Daily Value*
Total Fat	4.15g	21%
Cholesterol	8.47mg	9%
Sodium	100.92mg	14%
Potassium	362.63mg	25%
Total Carbs	13.89g	15%
Sugars	1.25g	16%
Dietary Fiber	1.56g	20%
Protein	1.49g	10%
Vitamin C	18.3mg	99%
Vitamin A	0.5mg	52%
Iron	0.8mg	14%
Calcium	31.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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