Servings: 6

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Squash and Plantain Puree


2 Frieda’s Plantains, peeled and chopped
1 ½ cups chicken broth
2 cups Frieda’s Squash (any type), cooked and mashed
¼ cup light cream
¼ cup dairy sour cream
2 tablespoons butter or margarine
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoons fresh thyme or basil, chopped, or ½ tsp. dried herbs, crushed
¼- ½ cup chicken broth


In a 2-quart saucepan, place chopped plantains and chicken broth. Bring to boiling; reduce heat and simmer 10 to 12 minutes or until plantains are tender. Drain well. Place cooked plantains in blender or food processor with mashed cooked squash, light cream, sour cream, butter or margarine, salt, pepper, and thyme or basil. Cover and process until smooth. Transfer purée back to saucepan; stir in broth to make desired consistency. Cook over medium heat until heated through.