Recipe: Butternut squash and plantain mash
Recipe: Butternut squash and plantain mash Dietitian's tip: This recipe, a variation on a dish that's traditional in the Dominican Republic, merges starchy banana-like plantains with winter squash and garlic. Serves:
6
Ingredients1 butternut squash, about 1 1/2 pounds DirectionsPreheat the oven to 375 F. Lightly coat a baking sheet with cooking spray. Halve the squash and scoop out the seeds and fibers. Peel the halves and cut into 1-inch pieces. Trim the ends of the plantain. Cut a slit lengthwise through the inner curve of the skin, pry off the skin, and cut the plantain crosswise into 1-inch segments. Place the squash, plantain and garlic cloves on the prepared baking sheet. Roast until very tender, about 25 minutes. Let cool slightly and peel the garlic cloves. In a saucepan, heat the vegetable stock over high heat until simmering. Remove from the heat and add the garlic, squash, plantain and olive oil. Mash with a potato masher until almost smooth. Season with the salt and pepper. Serve immediately. Nutritional Analysis (per serving)
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2006-04-27 © 1998-2013 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.
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