Cauliflower Butternut Squash Mash
Submitted by:Rachel Gargano
Mashed cauliflower. Let me tell you, it's not what you imagine, it's BETTER! In fact, this mashed-potato substitute has so much flavor you may just want to eat the entire pot. Like I did. (Shh). The addition of butternut squash to this recipe makes it creamier and brings a hint of sweetness. The recipe is balanced out with some dill, bouillon and garlic. You'll never go back to plain potatoes again!
Ingredients
- 1 head cauliflower, cut into 1 inch pieces
- 2 cups butternut squash, peeled, de-seeded, and cut into 3/4 inch pieces
- 1/2 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1/2 Tbsp olive oil
- 1/2 cube vegetable or chicken bouillon
- 1/2 tsp dill
- 1/4 tsp pepper
- 1 cup water
Instructions
- Place cut cauliflower and butternut squash in a medium microwave safe bowl with a drizzle of water, cover with seran wrap, and microwave on high for 8-10 minutes, or until tender.
- Dissolve bouillon cube in cup water.
- Saute garlic and onion in olive oil in a medium sized pot.
- Add cauliflower, squash, bouillon, and spices. Simmer until flavors have mingled and mixture is hot - about 8 minutes.
- Use an immersion blender and blend the mixture into a creamy mash. If you don't have a hand-held blender, you can also use a regular blender. Simply blend then return to the pot.
- Cook cauliflower for about 3 to 5 more minutes until it is thickened to your desired consistency. Stir frequently to prevent hot splatter and a burnt bottom.
- Serve!
Macronutrients
| Serving size | 3 - 4 |
| Carbohydrates | 17 |
| Proteins | 4 |
| Fats | 2 |
