Rich, nutty kabocha or red kuri squash is paired with sweet potato in this sunset-hued mash. Any winter squash will work in the recipe if you can’t find kabocha.
- 2 lb. kabocha or red kuri squash, peeled, seeded, and cut into 1-inch cubes (4 cups)
- 1 10-oz. sweet potato or yam, peeled and cubed
- 1/2 tsp. ground nutmeg
- 11/2 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
1 | Combine squash, sweet potato, and 3/4 cup water in large bowl. Cover, and microwave 10 minutes. Stir, cover, and cook 3 minutes more, or until vegetables are tender. Mash in 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.
2 | Meanwhile, heat oil in large non-stick skillet over high heat. Add mushrooms, garlic, and rosemary, and sauté 10 minutes, or until liquids have cooked away. Add watercress and vinegar; toss 1 minute to wilt watercress slightly. Season with salt and pepper, if desired. Serve mash topped with mushrooms.
- Calories: 162
- Carbohydrate Content: 25 g
- 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