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Butternut Squash And Plantain Mash | Vegetable Day
Ingredients
- 1 butternut squash, about 1 ½ pounds
- 1 large firm yet ripe plantain
- 4 garlic cloves, unpeeled
- ¼ cup legal vegetable stock, plus a little extra to make smooth
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt
Directions
- preheat the oven to 375 F. Lightly coat a baking sheet with cooking spray
- halve the squash and scoop out the seeds and fibers, peel the halves and cut into 1-inch pieces
- trim the ends of the plantain & cut a slit lengthwise through the inner curve of the skin, pry off the skin, and cut the plantain crosswise into 1-inch segments
- place the squash, plantain and garlic cloves on the prepared baking sheet & roast until very tender for about 25 minutes
- let cool slightly and peel the garlic cloves
- in a saucepan, heat the vegetable stock over high heat until simmering, remove from the heat and add the garlic, squash, and plantain
- add a little stock, if too dry
- mash with a potato masher until almost smooth
- season with the salt and pepper
- serve immediately
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