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Butternut Squash And Plantain Mash |  Vegetable Day

  • 1 butternut squash, about 1 ½ pounds
  • 1 large firm yet ripe plantain
  • 4 garlic cloves, unpeeled
  • ¼ cup legal vegetable stock, plus a little extra to make smooth
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 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 for 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, and plantain
  • add a little stock, if too dry
  • mash with a potato masher until almost smooth
  • season with the salt and pepper
  • serve immediately
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