Mashed Jicama And Crookneck Squash Recipe

Name: Mashed Jicama And Crookneck Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb jicama, peeled and cubed; 1 lb crookneck yellow squash, peeled, seeds removed, and diced; 1 tablespoon sunflower oil; 1 onion, chopped; 1 teaspoon chervil, chopped; 1 teaspoon salt; 1 teaspoon black pepper; 1/3 cup half-and-half cream; Sauce; 1 tablespoon butter; 2 tablespoons all-purpose flour, sifted; 1 cup milk; 1 1/2 cups jarlsberg cheese, grated

Servings: persons

1 lb jicama, peeled and cubed
1 lb crookneck yellow squash, peeled, seeds removed, and diced
1 tablespoon sunflower oil
1 onion, chopped
1 teaspoon chervil, chopped
1 teaspoon salt
1 teaspoon black pepper
1/3 cup half-and-half cream
Sauce
1 tablespoon butter
2 tablespoons all-purpose flour, sifted
1 cup milk
1 1/2 cups jarlsberg cheese, grated

1
Preheat oven to 375 degrees.
2
Boil jicamas and crookneck squash until tender, about 15 minutes.
3
Heat the sunflower oil in a pan.
4
Saute onion for 3 minutes until soft and set aside.
5
In a second pan, melt butter.
6
Add enough flour to make a thick paste.
7
Add enough milk, slowly, to make a smooth, runny sauce.
8
Add salt and pepper.
9
Set aside.
10
Drain jicamas and squash and place in a large bowl.
11
Add onion, oil, chervil, and cream to the jicamas and squash.
12
Add salt and pepper to taste.
13
Mash well until smooth. Set aside.
14
Heat sauce on medium heat until thickened, stirring constantly.
15
Remove from heat and stir in Jarlsberg cheese, which will melt.
16
Spray a casserole dish with cooking spray (or grease).
17
Spoon the jicama and squash mixture into the casserole and pour the cheese sauce on top.
18
Bake for 20 minutes at 275 degrees.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb jicama, peeled and cubed, 1 lb crookneck yellow squash, peeled, seeds removed, and diced, 1 tablespoon sunflower oil, 1 onion, chopped, and more.

Yes, Mashed Jicama And Crookneck Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mashed Jicama And Crookneck Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions