Squash and carrot mash

This squash and carrot mash takes less than 5 minutes to make.

It goes beautifully with Sunday roast style dinners.

But, the mash also provides a beautiful bed for more exotic dishes such as curries (such as Turkey Curry), chicken cacciatore, a jar of home canned chili, etc.

Just imagine how much scraping, peeling, chopping and pre-cooking there would be to make this, without the jars of home canned ingredients ready to go!

It’s really low-cal too: just 130ish calories for a 350 g (¾ lb) serving.

(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)

This recipe uses:

Home canned carrots

Home canned squash

Home canned turnip (optional)

Home canned parsnip (optional)

The recipe

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Squash and carrot mash

This squash and carrot mash takes less than 5 minutes to make because you make it with home-canned squash and home-canned carrot.

Course Side Dish

Cuisine American

Keyword Carrots

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups (700 g / 25 oz)

Calories 138kcal

Metric - US Customary

Ingredients

• ½ litre jar home canned carrots (pint jar)
• ½ litre jar home canned squash (pint jar)
• 1 tablespoon parsley (dried)
• 1 teaspoon rosemary (dried, ground)
• 1 teaspoon salt (OR salt sub)
• ½ teaspoon ground black pepper
• nutmeg (freshly ground to taste. Optional but nice.)
• 75 ml sour cream (fat-free. ⅓ cup / 5 tablespoons)

Metric - US Customary

Instructions

• Drain the squash and carrots.
• Mash with a potato masher. Let mash stand in a sieve for a few minutes to drain more liquid off.
• Put in a large microwave-safe bowl or jug.
• Add remaining ingredients and mix.
• Zap in microwave for about 5 minutes.
• Serve piping hot.

Notes

Option: Add a drained jar of turnip or parsnip; won't affect nutrition significantly.

Instead of low-fat sour cream, you can use low-fat yoghurt.

Play with seasoning, of course, as desired. The rosemary adds a nice warmth. Whole unground rosemary leaves, though, can be abrasive in this mixture.

Freeze the broth you drain off the jars to use in soup.

Nutrition

Serving: 1.25cups | Calories: 138kcal | Carbohydrates: 29.4g | Protein: 4.9g | Fat: 0.3g | Saturated Fat: 0.1g | Cholesterol: 4mg | Sodium: 170mg | Potassium: 1978mg | Fiber: 6.2g | Sugar: 14.2g

Nutrition

Per 350 g (1 ¼ cups / 12 oz) :

• 138 calories, 170 mg sodium
• Weight Watchers PointsPlus®: 3 points

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.