Description
Serve this sweet potato and squash puree during your next holiday meal. It’s a total crowd pleaser!
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 3 sweet potatoes, peeled and roughly chopped
- 1 pound butternut squash, peeled and roughly chopped
- 1/4 cup chicken broth or vegetable broth
- Salt and pepper to taste
Instructions
- Bring a large pot of water to boil.
- Boil the potatoes and squash for 20 to 30 minutes, until very tender.
- Drain and return them to the pot. Using a potato masher, lightly mash the potatoes and squash until almost creamy.
- Add the olive oil and mix well. Slowly add the chicken broth while mixing, until desired taste.
- Season with salt and pepper. Serve warm.
Notes
This sweet potato and squash puree will keep in the fridge, in a storage container, for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 198
- Sugar: 6.7g
- Sodium: 117.1mg
- Fat: 7.2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 33.4g
- Fiber: 5.3g
- Protein: 2.8g
- Cholesterol: 0.3mg
