Ingredients
6
6 servings
- •1 large butternut squash, peeled and cut into chunks
- •water to cover
- •salt to taste
- •¾ (12 ounce) can evaporated milk (such as PET®)
- •½ cup butter
- •1 (16 ounce) package frozen corn
- •1 (16 ounce) package frozen sweet peas
- •2 cups grated Cheddar cheese
- •3 cups cooked basmati rice
Instructions
- Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
- Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.
Nutritional Facts
Per 6 servings
- Calories: 673
- Carbohydrate: 79g
- Fat: 32g
- Fiber: 10g
- Protein: 23g
- Sugar: 16g
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