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Squash, Roasted Peppers and Potatoes Chunky Mashsquash-roasted-peppers-and-potatoes-chunky-mash

  • 1 pound 2-inch cubed butternut squash (usually a little less than 2 pounds whole squash)
  • 6 ounces roasted peppers, diced
  • 1 teaspoon balsamic vinegar
  • 1/2 cup vegetable stock
  • 1/2 cup almond milk
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 teaspoon ground cinnamon or 1 cinnamon stick
  • 1 bay leaf
  • 2 teaspoons salt substitute or salt to taste
  • 1/2 teaspoon black pepper or to taste
  • 2 pounds golden potatoes, peeled, 2-inch cubed
  • fresh greens to plate

Prepare the fresh squash by piercing the skin and placing in a microwave oven for about 3 minutes. After the squash cools, cut in half and scoop out seeds. Cut into quarters and peel with a potato peeler. Then cut into 2-inch cubes. Dice the roasted peppers, sprinkle with balsamic vinegar, and let set while preparing other ingredients. In pressure cooker (before putting the lid on) add the vegetable stock, almond milk, onion, garlic, ginger, cinnamon stick, bay leaf, salt substitute, and black pepper. Slowly bring to boil, and then simmer these ingredients for 5 minutes. Add peeled and cubed potatoes and cubed squash to pressure cooker along with roasted peppers, stir, close the lid and pressure cook on high for about 4 minutes. Allow to cool for 10 minutes before quick releasing pressure. When pressure cooking is complete, take out cinnamon stick and bay leaf then drain and reserve liquid. Mash with a fork or masher to desired consistency, adding reserve liquid back as needed. Serve chunky mash hot over bite size fresh greens.

Serves: 5

Submitted by B.J. Reed, Chambersburg


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