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Colcannon With Roasted Squash and Apple
![Colcannon With Roasted Squash and Apple](https://static01.nyt.com/images/2014/11/07/health/07recipehealthcolcannon/07recipehealthcolcannon-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
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.
- 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.
Private Notes
Cooking Notes
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.
Low carb means: no potatoes, no flower (bread, pasta, aso), no sugar... Simpel: no or low os carbohydrates .
There must be something wrong, really.
Nice alternative to a regular mash! Goes great with duck or venison
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.
Add thyme and/or sage to recipe. Fried sage leaves on top Bacon bits Creme fraiche
Low carb means: no potatoes, no flower (bread, pasta, aso), no sugar... Simpel: no or low os carbohydrates .
There must be something wrong, really.
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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