Ingredients (use vegan versions):
- 2 large russet potatoes
- 1 lb. banana squash
- Herbs
Directions:
Bake potatoes until soft. Cut squash into small cubes and steam until
very soft. When potatoes are done scoop out pulp. Combine squash and
potato pulp with masher or food processor until creamy. I like to add
basil, thyme, and finely chopped onion.
If serving to guests, put the potato mixture into a casserole dish,
sprinkle with paprika and put under the broiler for 10 minutes.
Delicious and fat free!
vegetables
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