Ingredients
| 1 | medium butternut squash, cut in half, lengthwise, seeds removed | 1 | tsp olive oil | 4-6 | cloves garlic, peeled and cut in half lengthwise | 2 | sprigs thyme | 2 | pounds Yukon Gold or russet potatoes, peeled and cut into 1 1/2- to 2-inch chunks | 1 | cup nonfat buttermilk | 2 | tbsp chives, minced | Salt and cracked black pepper to taste |
Description
This Creamy But Textured Vegetarian Dish Is Rich In Iron, Riboflavin, And Vitamins A And C.
Shape
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter