Jamie says: I haven’t cooked from a recipe in quite some time, but I was ready to try (and learn) something new. I was browsing through my cookbooks and recipe stash and found this intriguing recipe to try. The following recipe was adapted from The New Mayo Clinic Cookbook (original recipe titled Butternut Squash and Plantain Mash):
Mashed Squash and Plantains
- 1/4 tsp canola oil
- 1 winter squash (I used acorn squash, original recipe called for butternut squash)
- 1 large ripe plantain
- 4 cloves garlic, unpeeled
- 1/4 cup stock or broth (I used chicken stock, original recipe called for vegetable stock, chicken stock, or broth)
- 1 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1/4 tsp garlic salt
- Preheat oven to 375°F. Lightly coat baking sheet with canola oil.
- Cut squash in half, scoop out seeds and fibers, and use a knife to peel the skin off. Cut into 1 inch pieces and place on baking sheet.
- Cut the ends of the plantain off. Cut a slit lengthwise through the inner curve of the skin, peel the skin off, and cut the plantain into 1-inch slices. Place slices on the baking sheet along with unpeeled garlic cloves. Cook until tender, about 25 minutes.
- In a medium saucepan, heat stock over medium heat until simmering. Remove from heat and add squash, plantain, garlic, olive oil, salt, and pepper. Mash with a potato masher until smooth. Top with garlic salt. Serves: 2-3. Enjoy!
Interesting dish. The flavors grew on us, especially when we added garlic salt. K and I decided we prefer plain plantains, but this is a better way to enjoy squash.
- Nutrition note: Acorn squash is a good source of fiber and vitamin C.