Savory Butternut Squash and Sweet Potato Mash

I’m always looking for new good dinner sides. Lately we’ve fallen into the cycle of eating chopped roasted vegetables with almost every meal. Now don’t get me wrong, roasted vegetables are one of my absolute favorite things, BUT you’ve gotta mix it up every once in a while, because too much of anything, even the good stuff, can ruin it.

As you can probably tell from my other recipes, we eat A LOT of sweet potatoes. I don’t buy white potatoes often (I can’t remember the last time I bought them!), but I’m just not really a fan of “sweet” sweet potatoes… you know what I’m talking about- the ones flavored with cinnamon and sugar or maple syrup. I’d much rather have savory sweet potatoes. This recipe adds butternut squash to the mix which lowers the carbs and adds some additional nutrients, making this a MUCH healthier alternative to good old fashioned mashed potatoes.

This Savory Butternut Squash and Sweet Potato Mash is great as a dinner side with pork chops or a slow cooker roast, and would even be great to triple or quadruple as a fun new Thanksgiving side for the health conscience in your family. It’s so good, you won’t even think of it as healthy as you go for a second helping… that’s the best kind of healthy food in my opinion.

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Now I’m going to be honest here, I never actually buy real, whole butternut squash. I find cutting them to be the biggest pain- so I buy bags of frozen butternut squash cut into cubes. I don’t have to do any of the dirty work, which I love! Check your freezer section at the grocery store to see if you have this option too!
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Start by tossing the cubed butternut squash and sweet potatoes in olive oil, salt, pepper, and paprika. Pour the cubes onto a baking sheet in a single layer, and bake in a 425 degree oven for 25-30 minutes until the vegetables are really soft.

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Remove from the oven before they start to get too much color on them, and transfer to a large bowl.

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You can mash them with a potato masher or fork, but I actually use a hand mixer because it gets them really creamy. Move quickly when adding the next few ingredients because you want the potatoes to be hot enough to melt the butter and cheese.

Add the garlic and butter, and mix until the butter is melted and incorporated. Then add the plain greek yogurt and mix again. Lastly, add the thyme, red pepper, and cheese, and mix until the cheese is melted. Taste and add additional seasoning as necessary. I add a bit more salt and red pepper usually.

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Before serving, be sure to rewarm the mash. It will cool down in the process of adding all of the ingredients, and it will taste best hot.

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Let me know what dinners you’re pairing this with! I’m always looking for new meal ideas! Have an awesome start to your week!

Savory Butternut Squash and Sweet Potato Mash

  • Servings: 3-4
  • Difficulty: Easy
  • Print

1 1/2 cups cubed butternut squash
1 1/2 cups cubed sweet potatoes
1/2-3/4 cup (depending on how cheesy you want them) shredded sharp cheddar cheese
1/4 cup plain greek yogurt
2-3 tbsp olive oil
1 1/2 tbsp butter
1/2-1 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1/4 tsp paprika
1/4-1/2 tsp red pepper flakes
1/4 tsp minced garlic

1. Preheat oven to 425 degrees. Toss sweet potatoes and butternut squash in olive oil, 1/2 tsp salt, pepper, and paprika. Place in oven for 25-30 minutes, flipping halfway through, until vegetables are very soft (but not dark in color).
2. Transfer sweet potatoes and butternut squash to a large bowl. Mash with a potato masher, a hand mixer, or even just a fork. Do this right away while potatoes are still very hot. Add garlic and butter. Mix to combine (until butter is melted).
3. Add greek yogurt and stir to combine. Next, add shredded cheese, thyme, and red pepper flakes, and stir until cheese is melted into potatoes and squash. Add additional salt, thyme, or red pepper to taste. Warm before serving.

***You can easily double or triple this recipe for a crowd!

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