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Pumpkin and Plantain Mash

Beautiful and simple to prepare, this blend of pumpkin and plantain is perfectly flavored with roasted garlic and caramelized shallots.—Donna Noel, Gray, Maine
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 medium pie pumpkin, peeled and cut into 1-1/2-inch cubes
  • 1 ripe plantain, peeled and cut into 1-1/2-inch cubes
  • 4 garlic cloves, unpeeled
  • 12 shallots, sliced
  • 1 tablespoon olive oil
  • 2 tablespoons white wine or chicken broth
  • 1 teaspoon brown sugar
  • 1/8 teaspoon plus 1/2 teaspoon salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon pepper, divided
  • 1/4 teaspoon chili powder
  • 1/3 cup chicken broth
  • 3 tablespoons butter

Directions

  • Place the pumpkin, plantain and garlic in a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until tender.
  • Meanwhile, in a large skillet over medium heat, cook shallots in oil until tender. Add the wine, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper and chili powder; cook and stir for 6-8 minutes or until shallots are golden brown.
  • Squeeze softened garlic into a large saucepan; add broth and bring to a boil. Remove from the heat; add pumpkin and plantain. Mash with butter and remaining salt and pepper. Top with shallots.
Nutrition Facts
2/3 cup: 216 calories, 8g fat (4g saturated fat), 15mg cholesterol, 355mg sodium, 35g carbohydrate (7g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 starch.

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