Belly Full · by Amy Flanigan★ 5.0 (3)
Butternut Squash and Potato Mash
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 13%
CARBS 22G44% OF CAL
3G FIBER0G ADDED3G INTRINSIC15G OTHER3G TOTAL SUGAR
FAT 10G47% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy mashed butternut squash and potatoes blended with Monterey Jack cheese and warm spices. A rich, comforting side especially welcome at Thanksgiving.
sideamerican🍲 stockpotgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 6 cups peeled and cubed butternut squash ((about 1 & 1/2 pounds))
- 2 cups peeled and cubed yukon gold potatoes ((about 2 medium))
- 5 cloves garlic (, minced)
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch of nutmeg (, optional)
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 13%
CARBS 22G44% OF CAL
3G FIBER0G ADDED3G INTRINSIC15G OTHER3G TOTAL SUGAR
FAT 10G47% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 419mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 163mg
- Iron
- 0.45mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.