Some people like squash, some people like potatoes. Mash the two together, and you’ve got true love! This is a smart way to get kids to eat their veggies.
—Jasmine Rose, Crystal Lake, IL
Prep: 25 min. • Cook: 20 min. • Makes: 10 servings
8 cups cubed peeled butternut squash (about 4 lbs.)
4 cups cubed peeled potatoes (about 4 medium)
16 garlic cloves, peeled
2 Tbsp. sesame seeds
1 tsp. ground cumin
1 cup (4 oz.) shredded Colby-Monterey Jack cheese
2 Tbsp. butter
1 1/2 tsp. salt
1/2 tsp. pepper
1. Place squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
2. Meanwhile, in a dry small skillet, toast sesame seeds and cumin over medium-low heat 3-4 minutes or until aromatic, stirring frequently. Remove from heat.
3. Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.
Per Serving: 3/4 cup equals 190 cal., 7g fat (4g sat. fat), 16mg chol., 448mg sod., 31g carb. (4g sugars, 4g fiber), 6g pro. Diabetic Exchanges: 2 starch, 1 1/2 fat