Mashed Butternut Squash and Potatoes with Maple Syrup

Name: Mashed Butternut Squash and Potatoes with Maple Syrup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 cups (1 litre) peeled and cubed butternut squash (about 1 small); 2 cups (500 ml) peeled and cubed potatoes; 2 tablespoons (30 ml) maple syrup; 1/2 cup (125 ml) chicken broth (approximately); Salt and pepper

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Preparation 10 min
Cooking 15 min
Servings 4

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 4 cups (1 litre) peeled and cubed butternut squash (about 1 small)
- 2 cups (500 ml) peeled and cubed potatoes
- 2 tablespoons (30 ml) maple syrup
- 1/2 cup (125 ml) chicken broth (approximately)
- Salt and pepper

Preparation

- In a saucepan, combine squash and potatoes and cover with cold salted water. Bring to a boil and cook for about 10 minutes or until tender. Drain.
- With a potato masher, mash vegetables. Then, with an electric mixer, purée vegetables with maple syrup and broth. Adjust seasoning.

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Mashed Butternut Squash and Potatoes with Maple Syrup

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Ingredients

Preparation

Note from Ricardo

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