9 | 35 | 193 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
10 min | 25 min | 6 |
2 medium potato | Sweet potato (cut into 3/4-inch chunks) |
1 potato | Yukon Gold potato (cut into 3/4-inch chunks) |
1 small squash | Butternut squash (peeled, seeded and cut into 1-inch chunks) |
2 tbsp | Butter, unsalted |
1 tbsp | Olive Oil, Extra Virgin |
9 leaf | Sage, fresh (stacked and cut across into 1/4-inch strips) |
1/2 tsp | Salt and pepper (to taste) |
1/2 cup | Greek yogurt, plain, 2% M.F. (more or less to reach desired consistency; or any milk you prefer) |
1/4 tsp | Nutmeg, ground (freshly grated) |
Sweet Potato
is a great source of vitamin A and is high in fiber
Squash
is a power-packed veggie rich in vitamin A, B6 and vitamin C
Milk Alternative | 0.1 |
Vegetables | 2.9 |
Replace butter with ghee and yogurt with full fat coconut milk (or coconut cream) to make this completely dairy free.