Squash Mash with Sauteed Mushrooms and Watercress

• 2 lb. kabocha or red kuri squash, peeled, seeded, and cut into 1-inch cubes (4 cups)
• 1 10-oz. sweet potato or yam, peeled and cubed
• 1/2 tsp. ground nutmeg
• 1 1/2 Tbs. olive oil
• 1 lb. sliced mushrooms
• 4 cloves garlic, minced (4 tsp.)
• 1 tsp. chopped fresh rosemary
• 2 cups watercress sprigs
• 1 Tbs. unseasoned rice vinegar

1. Combine squash, sweet potato, and 3/4 cup water in large bowl.
2. Cover, and microwave 10 minutes.
3. Stir, cover, and cook 3 minutes more, or until vegetables are tender.
4. Mash in bowl, and add more water by tablespoonfuls if mixture is very dry (but keep mixture thick).
5. Season with nutmeg, and salt and pepper, if desired.
6. Meanwhile, heat oil in large non-stick skillet over high heat.
7. Add mushrooms, garlic, and rosemary, and saute 10 minutes, or until liquids have cooked away.
8. Add watercress and vinegar; toss 1 minute to wilt watercress slightly.
9. Season with salt and pepper, if desired.
10. Serve mash topped with mushrooms.

red kuri, sweet potato, ground nutmeg, olive oil, mushrooms, garlic, rosemary, watercress sprigs, rice vinegar

Taken from www.vegetariantimes.com/recipe/squash-mash-with-sauteed-mushrooms-and-watercress/ (may not work)