Butternut Squash and Plantain Mash(Serves1)

Ingredients:

Per Serving
1lb Butternut Squash
2/3 Plantain
1tbs, 1tsp Garlic, fresh, whole cloves
2 tbs, 2tps Water
1/2 tsp Base Vegetable Low Sodium
2/3 tsp Extra Virgin Oil Olive
1/3 tsp Salt
1/8 tsp Balck Pepper, table ground

 

1. Preheat the oven to 375'F. Lightly coat a baking sheet with cooking spray
2. Halve the squash and scoop out the seeds and fibers. Peel the halves and cut into 1" pieces
3. 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"
   segments
4. 4. Place the squash, plantain and garlic cloves on the prepared baking
   sheet, Roast until very tender, about 25 minutes. Let cool slightly
5. In a saucepan, heat the water and base over high heat until simmering.
   Remove from the heat add the garlic, squash, plantain and olive oil
6. Mash with a potato masher until almost smooth
7. Season with salt and pepper
8. CCP- Hold hot at 140'F or above for service

Shelf Life: If leftover, do not reuse.

For complete nutrition information search for this recipe on our nutrition calculator.

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