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Prep 10 mins
Cook 20 mins
You know... I never was a big fan of squash - but I LOVE this recipe!! Years ago, when I first became a vegetarian... I started to crave squash even though I didn't really care for it. I also don't love sour cream - but for some reason - this combination really works! It is a delicious side dish and a nice change from the usual mashed potatoes, etc. After two kids - I am no longer a vegetarian, but I still love to make this dish! I call it Squish because many people won't try squash. You can make this with all squash, but I like to use a variety of squash, yams and potatoes. This also keeps well in the fridge/freezer. Try it! Yum!!
- 1 lb squash (butternut or banana)
- 1 lb yams or 1 lb sweet potato
- 1 lb potato
- 1⁄2 cup onion, chopped
- 1 tablespoon butter (or margarine)
- 1 (15 ounce) can chicken broth (or vegetable broth)
- 1 cup sour cream (regular or low-fat)
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1 teaspoon chicken bouillon granule (omit if you are vegetarian)
- Peel squash, yams and potatoes and cut into 1 inch chunks. You should have about 4 cups total cut veggies. In a large stock pot, melt butter and saute the chopped onions until tender. Add the cut squash, yams and potatoes. Add the broth and bring to a boil. Cover and turn down to a simmer and cook for about 20 minutes, or until the squash is tender. Stir occasionally. If you notice that the broth is evaporating quickly, please add a little more. You don't need a covered boil, but you do want enough liquid to coat the bottom of the pot to prevent burning/sticking. Remove from heat and use an immersion blender to combine the veggies until smooth. Add the sour cream, pepper, salt and bouillon. Blend thoroughly. The texture should be like mashed potatoes. Enjoy!