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Mashed Squash with Sautéed Mushrooms and Watercress

Kabocha or red kuri squash teams up with sweet potato and sautéed mushrooms in this sunset-hued mashed squash bowl.

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Kabocha or red kuri squash teams up with sweet potato and sautéed mushrooms in this sunset-hued mashed squash bowl. Together the savory mushrooms, fresh watercress, and rich, sweet squash all come together to make a perfectly cozy vegan bowl.

If you can’t find kabocha or red kuri, any winter squash you like will do just fine.

 


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Mashed Squash with Sautéed Mushrooms and Watercress

Servings
4

Ingredients

  • 2 lb. kabocha or red kuri squash, peeled, seeded, and cut into 1-inch cubes (4 cups)
  • 1 medium-sized sweet potato or yam, peeled and cubed
  • 1/2 tsp. ground nutmeg
  • Salt and black pepper, to taste
  • 1 1/2 Tbs. olive oil
  • 1 lb. sliced mushrooms
  • 4 cloves garlic, minced (4 tsp.)
  • 1 tsp. chopped fresh rosemary
  • 2 cups watercress sprigs
  • 1 Tbs. unseasoned rice vinegar

Preparation

  1. In a large bowl, combine squash, sweet potato, and 3/4 cup water. Cover, and microwave on high for 10 minutes.
  2. Take out of the microwave, give it a stir, then cover and cook 3 minutes more, or until vegetables are tender.
  3. Mash everything together in the bowl, and add more water by tablespoonfuls if mixture is very dry (but keep mixture thick). Season with nutmeg, and salt and pepper, if desired.
  4. In a large non-stick skillet, heat oil over high heat. Add mushrooms, garlic, and rosemary, and sauté 10 minutes, or until liquids have cooked away.
  5. Add watercress and vinegar; toss 1 minute to wilt watercress slightly. Season with salt and pepper, if desired.
  6. Divide squash-sweet potato mash into serving bowls and top with mushroom-watercress mixture.

Nutrition Information

  • Calories 162
  • Carbohydrate Content 25 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 4 g
  • Protein Content 6 g
  • Saturated Fat Content 1 g
  • Sodium Content 27 mg
  • Sugar Content 10 g
From 2015