Posted by Kathryn Dohertyhttps://www.familyfoodonthetable.com/winter-squash-and-peas/
© 2016 Family Food on the Table. All rights reserved. 6-8 servings adjust servings
Roasted butternut squash is made into a creamy mash and topped with buttery peas for a stand-out side!
- 3 pounds butternut squash, peeled and cut into 1/2-inch cubes
- 3 tablespoons butter, divided
- 1 cup plain Greek yogurt (I use nonfat. You could also sub sour cream.)
- 1/2 cup onion, finely diced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 10 oz. package frozen green peas
- 1/4 teaspoon kosher salt
- dash of black pepper
- dash of nutmeg
- Preheat the oven to 375.
- Place cubed butternut squash in greased casserole dish. Season with salt and pepper and dot the tops with 2 tablespoons of butter, cut into small pieces.
- Bake, covered, for 45 minutes at 375, until very tender.
- Mash the butternut squash until almost completely smooth. A little texture is OK but you don’t want big chunks.
- Stir in greek yogurt and onion. Add salt and pepper and mix well. Taste and adjust seasoning.
- Cook peas according to package directions. Season with remaining tablespoon of butter, salt, pepper and nutmeg.
- Place squash into a serving dish and make a small well in the center. Place peas in the well and serve hot.
| Nutrition Facts|
|Amount Per Serving||As Served|
|Calories 239kcal Calories from fat 79|
| % Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 5g||25%|
|Dietary Fiber 7g||28%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|