butternut squash+ cauliflower+ yukon mash

perfect for the cold fall nights to serve as a side or just to have by itself with a dollop of fresh Greek yogurt and some chives…

1 lb of butternut squash peeled and cut into chunks ( many stores you can by then already prepped)

1 head of cauliflower (florets only, dis-guard stems)

1 large yukon gold potato

3 tbs of butter or earth balance (which is what I used)or olive oil

3 tbs of low fat cream cheese

sea salt and fresh cracked pepper to taste

 

In a large pot add all veggies and cover with cold water, add about 1 tbs of salt and bring to boil reduce heat and cook until fork tender, strain in colander then in same pot add cream cheese, butter or olive oil and blend with immersion blender or beater until smooth, add salt and pepper to taste. You could also add a bit of garlic, caramelized fennel or leeks or fresh grated parmigiano reggiano …or anything else that you want to get adventurous with! Enjoy.

 

 

 

 

1 Comment

  1. Tina says:

    Just the recipe I was looking for!! Sounds great!

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