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Dietitian's tip: This recipe, a variation on a dish that's traditional in the Dominican Republic, merges starchy banana-like plantains with winter squash and garlic.
Serves 6
Ingredients
1 butternut squash, about 1 1/2 pounds
1 large firm yet ripe plantain
4 garlic cloves, unpeeled
1/4 cup vegetable stock, chicken stock or broth
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 F. Lightly coat a baking sheet with cooking spray.
Halve the squash and scoop out the seeds and fibers. Peel the halves and cut into 1-inch pieces.
Trim the ends of the plantain. Cut a slit lengthwise through the inner curve of the skin, pry off the skin, and cut the plantain crosswise into 1-inch segments.
Place the squash, plantain and garlic cloves on the prepared baking sheet. Roast until very tender, about 25 minutes. Let cool slightly and peel the garlic cloves.
In a saucepan, heat the vegetable stock over high heat until simmering. Remove from the heat and add the garlic, squash, plantain and olive oil. Mash with a potato masher until almost smooth. Season with the salt and pepper. Serve immediately.
Nutritional Analysis
(per serving)| Calories | 79 | Monounsaturated fat | 1 g |
| Protein | 1 g | Cholesterol | 0 mg |
| Carbohydrate | 19 g | Sodium | 219 mg |
| Total fat | 1 g | Fiber | 3 g |
| Saturated fat | 0 g |
