Ingredients
- 1 butternut squash
- 1 large plantain
- 4 garlic cloves, unpeeled
- ¼ cup vegetable stock
- 1 tsp. olive oil
- ¼ tsp. salt
- ¼ tsp. pepper
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Instructions
- Preheat oven to 375ºF.
- Halve the squash and scoop out the seeds and fibers. Peel the halves and cut into 1" 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" segments.
- Place the squash, plantain, and garlic cloves on a parchment-lined baking sheet. Roast until fork tender (30-40 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 until almost smooth. Season with salt and pepper. Serve immediately.