PER SERVING (1/6th of recipe, about 1 cup): 146 calories, 2g fat, 331mg sodium, 26g carbs, 4g fiber, 5g sugars, 6g protein -- PointsPlus® value 4*
This dish is as stunning as it is delicious. Garlicky mashed potatoes -- lightened up with cauliflower (shhh!) -- swirled with super-cheesy squash puree!?! Soooooooooo goooooooood...
4 cups cubed butternut squash
3 cups cauliflower florets
1 large potato (about 13 oz.), peeled and cubed
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
1/4 tsp. salt, divided, or more to taste
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 tsp. chopped garlic
2 dashes black pepper, or more to taste
Bring 2 large pots of water to a boil on the stove.
Add butternut squash to one pot; add cauliflower and potato to the other pot. Once water returns to a boil, reduce heat to medium. Allow to cook until all veggies are very tender, 15 - 20 minutes.
Meanwhile, preheat broiler.
Carefully drain water from the pots. Transfer cauliflower and potato to a large bowl and set aside. Transfer squash to another large bowl.
Mash squash with a potato masher. Add cheese wedges, shredded cheese, and 1/8 tsp. salt, and stir until evenly distributed. Set aside.
To the bowl of cauliflower and potato, add half & half, butter, garlic, remaining 1/8 tsp. salt, and black pepper. Mash with a potato masher until completely mixed. If you like, season to taste with pepper and additional salt. Set aside.
Spray an 8" X 8" baking pan with nonstick spray. Spoon half of the squash mixture into one corner, and spoon the other half into the opposite corner. Evenly divide cauliflower-potato mixture between the two remaining corners.
Using a spoon, lightly swirl the mixtures together. (Don't over-mix!) Broil until top is crispy, about 8 - 10 minutes. Serve it up and enjoy!
MAKES 6 SERVINGS