By Martha Rose Shulman
- Total Time
- About 50 minutes
- Rating
- 4(52)
- Notes
- Read community notes
This is the sweetest of the colcannons I experimented with this week. The apple is the secret ingredient. I roasted the squash with the apple, but pulled the apple out before the squash because it roasts more quickly at 425 degrees.
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Ingredients
Yield:Serves 6
- 2½pounds butternut squash, peeled and cut in ¾-inch dice
- 2tablespoons extra virgin olive oil
- Salt to taste
- 1slightly tart apple, such as a braeburn or gala, cored
- 3tablespoons butter
- 10ounces Yukon gold potatoes, cut in half if large
- ½ to ¾cup milk
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
245 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 4 grams protein; 705 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 425 degrees. Line a baking sheet with parchment. Place squash on baking sheet and toss with olive oil and salt to taste until lightly coated. Place apple on baking sheet and rub with oil. Place about a teaspoon of butter in the cavity where the core was. Place in oven and roast for 20 to 30 minutes, stirring squash every 10 minutes, until squash is tender and lightly colored and the apple is soft and falling apart. If the apple is done before the squash, remove it from the oven and set aside on a plate.
Step
2
Allow apple to cool until you can handle it, then peel and scrape any pulp clinging to the peel into a bowl. Core and combine baked apple with roasted squash.
Step
3
Meanwhile, place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Boil gently until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
Step
4
Heat milk and butter together until butter melts. Mash potatoes, squash and apple with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Add milk and butter and mix until smooth. Season to taste with salt and pepper. Serve hot.
Tip
- Advance preparation: You can make this a day ahead and reheat in a medium-low oven or in a double boiler. Place a pat of butter on top so it doesn’t dry out.
Ratings
4
out of 5
52
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Cooking Notes
Carl Cargill
Low carb does not mean "no potatoes". It means a limited carb intake. Apples, squash, carrots, all contain carbs and are gnerally acceptable in a low carb diet. This recipe has 35 g of carbs per serving - which is within daily limits for moderate diabetics and a treat for someone who doesn't want plain mashed potatoes.
Etienne
Low carb means: no potatoes, no flower (bread, pasta, aso), no sugar... Simpel: no or low os carbohydrates .
There must be something wrong, really.
Kristen
Nice alternative to a regular mash! Goes great with duck or venison
Barbara
So rich and creamy, it needs neither bacon nor creme fraiche. Savory and sweet. Next time I’d add fried sage leaves as Stacy suggested. Peel and quarter apple and roast along with butternut. If adding milk and butter to hot squash and potatoes, no need to heat separately. May be our favorite butternut recipe.
Stacy
Add thyme and/or sage to recipe.Fried sage leaves on topBacon bitsCreme fraiche
Etienne
Low carb means: no potatoes, no flower (bread, pasta, aso), no sugar... Simpel: no or low os carbohydrates .
There must be something wrong, really.
Carl Cargill
Low carb does not mean "no potatoes". It means a limited carb intake. Apples, squash, carrots, all contain carbs and are gnerally acceptable in a low carb diet. This recipe has 35 g of carbs per serving - which is within daily limits for moderate diabetics and a treat for someone who doesn't want plain mashed potatoes.
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