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Squash Potato And Yogurt Puree

Fresh.n.Natural's picture
Ingredients
  Potatoes 6 Medium, scrubbed
  Butternut squash 1 Medium, peeled, seeded, and cubed
  Butter 2 Tablespoon
  Plain yogurt 3⁄4 Cup (12 tbs), drained through 2 thicknesses of cheesecloth for 30 minutes
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Chopped chives/1 teaspoon freeze-dried chives 1 Tablespoon
Directions

1. Cook the potatoes in lightly salted boiling water to cover for 25 minutes, or until tender. Drain, peel, and put in a bowl.
2. Meanwhile, cook the squash in lightly salted boiling water to cover for 20 minutes, or until tender. Drain and add to bowl with the potatoes. Add the butter, drained yogurt, salt, pepper, and chives and mash with a potato masher.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1840 Calories from Fat 285

% Daily Value*

Total Fat 33 g50%

Saturated Fat 19.6 g98%

Trans Fat 0 g

Cholesterol 86.5 mg28.8%

Sodium 1177 mg49%

Total Carbohydrates 386 g128.7%

Dietary Fiber 55.3 g221.1%

Sugars 51.2 g

Protein 44 g87.2%

Vitamin A 3406% Vitamin C 912.7%

Calcium 111.8% Iron 110.6%

*Based on a 2000 Calorie diet

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Squash Potato And Yogurt Puree Recipe