To print: Select File and then Print from your browser's menu
Colorful mashed potatoes
Preparation time: 15 minutes
1 one-and-a-half–pound acorn squash
Preheat oven to 375°F. Cut squash in half lengthwise. Scoop out and discard seeds and any stringy flesh. Place on a baking sheet (cut side up or down) and cook for about 1 hour until flesh is fork-tender. While squash is cooking, peel carrots and trim ends. Cut into pieces no longer than 2 inches. Peel potato, then cut into pieces that are about the same size as the carrot pieces. In a small saucepan, bring 3 cups of water to a boil over high heat and add carrot and potato pieces. Reduce heat to medium-high and cook until tender, about 15–20 minutes; drain well. When squash is done, leave oven on. Using a metal spoon or fork, carefully scoop hot squash flesh into a food processor. Add drained carrot and potato pieces, along with margarine, salt, and pepper. Blend until well combined; mixture will be thick. Spray a small casserole with nonstick cooking spray, then spoon mixture evenly into dish. Place casserole in oven to bake for 10 minutes before serving.
Yield: 6 servings
Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.