Winter Squash and Peas
Winter squash and peas is a creamy mash of roasted butternut squash topped with buttery peas for a super flavorful combination! A great fall and winter veggie side dish.
Yield: 6 -8 servings
Ingredients
- 3 lb. butternut squash, peeled, seeds and membranes removed and cut into ½-inch cubes
- 3 tablespoons butter, divided
- 1 cup plain Greek yogurt (see notes)
- ½ cup onion, finely diced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 (10 oz.) package frozen green peas
- ¼ teaspoon kosher salt
- dash of black pepper
- dash of nutmeg
Instructions
- Preheat the oven to 375 degrees F.
- 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.
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Notes
Butternut Squash: You'll want a medium to large butternut squash for this recipe. It needs to be peeled, halved and the seeds and membranes removed, then cut into ½ cubes that will bake in the oven. Some grocery stores sell pre-cut squash, and you could certainly substitute that as well.
Greek Yogurt: You need plain Greek yogurt for this. A non-fat, 2% or 5% yogurt are all fine. You could also substitute sour cream if you prefer.
Peas: I use and prefer frozen green peas for this recipe. If you like canned peas better, feel free to substitute that.
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave until warmed through.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 35g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 511mg | Fiber: 10g | Sugar: 9g
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