Butternut Squash Mashed Potatoes

80 mins (prep 15, cooking 65)
7 ingredients
4-6 servings
DH and I made this as a side last night to our veal chops and both of us LOVED this dish!! The recipe comes from the October issue of "Philadelphia" magazine and is credited to a local restaurant named Fork. Note that we used red skin potatoes as that is what we had on hand and we thought it turned out great (though that many small potatoes were a pain to remove the skin from). We also used two foil-lined baking sheets: one for potatoes, one for squash since they had different cooking times. Enjoy!

Categories:  low-protein , low-calorie , <-4-hours , low-in... , time-to-make ,
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Serving Size (282.76 g)
Servings 4
Amount per Serving
Calories 375.51 Calories from Fat 275.04
% Daily Value *
Total Fat 30.56g 188.07%
Saturated Fat 15.48g 309.56%
Trans Fat 0.48g %
Cholesterol 72.32mg 96.42%
Sodium 1548.64mg 258.11%
Total Carbohydrate 27.35g 36.46%
Dietary Fiber 4.54 g 72.58%
Sugars 5.82 g %
Protein 3.0g 24.0%
Vitamin A 24913.19IU% Vitamin C 47.81mg%
Calcium 132.6mg% Iron 1.65mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
idaho potatoes