Greek Insprired Mashed Butternut Squash

My idea of ultimate comfort food is mashed potatoes, I try to compromise just a little by using squash. This particular variation was inspired by this lovely recipe with stunning absolutely drool worthy pictures of

Skordalia - a greek variation of mashed potatoes meets aeoli.

Well, in this recipe butternut squash meets Skordalia that in turn meets alu bhartha (indian mashed potatoes).

I loved the idea of using the garlic and the olive oil, just add some lime juice instead of the vinegar, added some yogurt, cilantro and lots of black pepper and salt as needed. We all loved it. The gentle tang of lime juice worked well with the sweetness of the roasted butternut squash.

Mashed Butternut Squash

Prep Time: 5 minutes

Cook Time: 25 minutes

Serves 4

Ingredients

1 small butternut squash

1 large potato (preferably russet)

4 cloves of garlic

1/4 cup olive oil

1/4 cup strained or greek lowfat yogurt

1 lime

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 tablespoon finely chopped cilantro

Method of Preparation

1. Roast the squash in the oven at 350 degrees for about 20 minutes.

2. Microwave the potato (covered in cling wrap) for 2-3 minutes.

3. Cool and peel the potato, cook the squash and peel and remove the flesh, discarding the seeds.

4. Grate in the garlic, add the olive oil and yogurt and mix till relatively smooth.

5. Squeeze in the lime juice and stir in the salt, pepper and cilantro.

6. The mixture should be smooth and creamy.

7. Enjoy with any food of your choice - rice, lentils, roast chicken the options are endless.