Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, September 21, 2011

Potato and Butternut Mash

I have been stuck in a rut as far as meals are concerned lately. One reason for this is because I've been introducing the girls to new foods and want to reinforce the idea that these are not just novel foods but regular on-the-menu foods, such as sauteed spinach with onions and beet greens with garlic (can you believe they eat beet greens? I can't!). So I keep presenting them with the same things to make them routine. Dinners lack a certain spontaneity lately, but I had fun the other night whipping up this Potato and Butternut Mash. The butternut hides nicely in the mashed potatoes and the girls were none the wiser. Someday I'll tell them that there is butternut squash in here, but for now ignorance is bliss!

3 - 4 medium russet potatoes, peeled
1 lb butternut, seeded and peeled

3 tbsp. olive oil
1/3 cup minced onion
2 large cloves garlic, minced

1 tbsp. Earth Balance margarine
vegetable broth
salt, pepper and cayenne pepper to taste

Chop the potatoes and butternut into equal pieces. Place in a medium pot and cover with cold water. Bring to a boil over high heat, then turn the heat down and simmer about 10 - 15 minutes, or until the potatoes and butternut are soft and easily pierced with a toothpick. Drain the water from the pot.

While the potatoes and butternut are cooking, heat the olive oil in a small pan over low heat. Add the onion and garlic and cook, stirring often, until the onion is soft and translucent. Turn off the heat and set aside.

Mash the potatoes and butternut together in the pot. Add the margarine and stir until melted. Add the reserved onion mixture and stir. Add vegetable broth to taste. Season to taste with salt, pepper and a pinch or two of cayenne pepper. Serve warm.


Nicole said...

Yum! I'll have to try this. My boys are like bloodhounds so we'll see if this passes off as orange mashed potatoes. :)

Do you have any tips on peeling squash? I really hate doing that and often pass up squash recipes just because of that!

Anonymous said...

I can't wait to try this! It's so easy and sounds so delicious, I can almost taste it now.

Erin said...

Hi Nicole,
I peel my squash with a paring knife. I divide the squash in half horizontally, leaving the seeds in the bottom half. I cut the top part into 1 inch rounds, then peel and chop. I cut the bottom part (with the seeds) into 1 inch wedges, then peel the outsides of the wedges. Finally I peel the seeds and strings away from the insides of the wedges. It sounds like a lot of work but this works out to be the fastest way for me!

Erin said...

Thanks, anonymom. I think you'll like it. :)

Maggie said...

Wonderful! My family is doing potluck-style Thanksgiving this year and I am not in charge of mashed potatoes, so I was prepared to relinquish enjoying them as I am the only dairy-free person at the table and offered to make the sacrifice...but this solves that problem handily. Thank you!

Erin said...

You're welcome. :) I hope you like it!