Mashed sweet potato and butternut squash. This is a recipe that tastes great with no salt or sugar added and contains lots of fiber.

scottg
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Ingredients

Directions

  • Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

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  • Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

Nutrition Facts

144.86 calories; 2.92 g protein; 35.6 g carbohydrates; 0.27 g fat; 0 mg cholesterol; 53.11 mg sodium.Full Nutrition


Reviews (21)

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Most helpful positive review

09/20/2010
Yummy! I baked the squash in the oven rather than boiling it. I thought it may retain more vitamins this way. Otherwise I followed the recipe exactly. It was delicious. Next time I may add a little bit of butter and make a breadcrumb topping for it and bake it. I'm thinking that it will be similar to the sweet potato bake that i love from boston market restaurant.
(25)

Most helpful critical review

09/14/2010
Made as directed and hate to say it but I was disappointed. I love all the ingredients in this but it tasted watery and bland. I had a helping but even the baby wouldn't eat more than one bite....
(10)
31 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 10
  • 3 Rating Star 2
01/26/2011
I baked both the squash and the sweet potatoes. I think it's healthier and it's much simpler to get them out of their jackets when they're cooked. I put the squash in at 350 for 30 minutes then added the potatoes for another 30 minutes. The result was delicious and sweet enough that I didn't add any sweetener. I would definitely make it again using the same method.
(41)
09/10/2009
Just made this tonight and it was great! Very easy too. I added some butter salt and pepper to the ingredients. I did a google search on how to skin a butternut squash. I highly recommend doing that if you don't know the secret.
(33)
09/20/2010
Yummy! I baked the squash in the oven rather than boiling it. I thought it may retain more vitamins this way. Otherwise I followed the recipe exactly. It was delicious. Next time I may add a little bit of butter and make a breadcrumb topping for it and bake it. I'm thinking that it will be similar to the sweet potato bake that i love from boston market restaurant.
(25)
09/28/2009
delicious! I did add a little bit of butter and salt when I mixed in the syrup and spices. This is a great comfort food for me. I've made mashed sweet potatoes before but found them to be a little thick and starchy. The butternut squash lightens it up and makes it a little more fluffy. I'll definitely make it again.
(19)
09/21/2010
I cooked butternut squash for the first time! I had no idea what to do with it but this recipe gave me lots of direction. Thanks to everyone for their ideas.
(11)
09/14/2010
Made as directed and hate to say it but I was disappointed. I love all the ingredients in this but it tasted watery and bland. I had a helping but even the baby wouldn't eat more than one bite....
(10)
10/16/2009
This tastes just like pumpkin pie! I used a half of a large butternut squash to three medium large sweet potatoes. Also I thought it could cook until tender (less than 20 minutes). Thanks for the great recipe!!
(9)
04/05/2010
Yum. I used half of a large squash and 2 small potatoes. For syrup I used half ED Smith sugar free syrup and half regular pancake syrup. Doesn't need butter already very moist. Definitely better with salt.
(8)
07/26/2010
Very good! I added 1-2 T of butter with some splenda brown sugar blend. I did not have any syrup so I used 1 T. of dark molasses. Really good!
(7)