November 20, 2013
"I like to add a bit of roasted garlic and rosemary to my mashed potatoes, but if I’m feeling really festive this recipe is my go-to. The richness of the butternut squash complements the potatoes perfectly, plus the orange and white swirls are beautiful and look just like autumn in a bowl!" — Julie Benz
Ingredients
- 2 large side containers of Boston Market Mashed Potatoes, hot (can be heated in their microwaveable containers)
- 1 1/2 Pound butternut squash
- 4 Tablespoons flour
- 1 Tablespoon finely chopped sage
- 2 Teaspoons salt
Directions
Peel and cube butternut squash; boil 8 minutes or until tender. Drain, puree and swirl squash using a blender or food processor until smooth.
Swirl puréed squash into 2 large containers Boston Market Mashed Potatoes. Brown 4 tablespoons butter with 1/4 cup chopped sage and 1 teaspoon salt.
Melt butter in a light-colored, heavy-bottomed skillet on medium heat.
Stir continuously — the butter will foam and subside, and browned specks will begin to form. When the butter has a nutty aroma, remove from heat, and pour over mashed potatoes/squash mixture.
Nutritional Facts
Servings8
Calories Per Serving97
Total Fat0.3g0.5%
Sugar2gN/A
Saturated0.1g0.5%
Protein2g5%
Carbs23g8%
Vitamin A455µg51%
Vitamin B60.3mg15.8%
Vitamin C29mg48%
Vitamin E1mg7%
Vitamin K19µg24%
Calcium65mg6%
Fiber3g14%
Folate (food)35µgN/A
Folate equivalent (total)35µg9%
Iron1mg7%
Magnesium46mg12%
Niacin (B3)2mg8%
Phosphorus64mg9%
Potassium539mg15%
Sodium333mg14%
Thiamin (B1)0.1mg9.3%
Zinc0.4mg2.4%