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Butternut Squash Potatoes
Nb persons: 4
Yield: 3/4 cup
Preparation time: 20 min.
Total time: 40 min.
Source: CE 09/09
| 3 cups | butternut squash, cubed |
| 1 medium | Yukon Gold potato, peeled and cubed |
| 1/2 cup | low-sodium chicken broth |
| 1/2 cup | low-fat milk |
| 1 tbsp | olive oil-based spread |
| 3/4 tsp | fresh sage, minced |
| 1/8 tsp | ground black pepper |
Bring squash, potato and broth to a boil in a medium-size pot over high heat. Reduce heat to medium and cover, checking that liquid does not become too low. If it does, add an additional tbsp broth.
Once squash and potato have softened and liquid is nearly evaporated, mash with a fork or potato masher. Slowly stir in milk. Add in spread, sage and pepper.
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