Sunchoke Butternut Mash

Sunchoke & Butternut Mash

Sunchokes or Jerusalem artichokes are members of the asteracae family and have flowers similar to yellow sunflowers. The roots are high in inulin, a prebiotic which also helps lower blood sugar. A good potato substitute for diabetics.

Serves 6

Ingredients

• 2 lb butternut squash
• 1 lb sunchokes, scrubbed
• 1/4 cup  butter
• 3 Tbsp yoghurt
• ¼ tsp mace
•  ¼ tsp nutmeg 
• 1/2 tsp salt
• 1/8 tsp ground black pepper

Preheat oven to 375º F.

Halve squash; place cut side down on a baking sheet along with whole sunchokes.
Bake 45 to 50 minutes, or until vegetables are tender when pierced with a fork.
Scoop seeds from squash cavity; scoop out pulp into a large bowl (if desired, leave squash shells intact to use as serving containers).
Chop sunchokes (no need to remove peel); add to squash pulp. Add butter, yoghurt, mace, nutmeg, salt and pepper. Mash mixture on medium speed of electric mixer until blended; or process in food processor or blender in batches.