Dr. Travis' Garlicky Butternut Squash Mash

ER physician Dr. Travis Stork shares the recipe to his Garlicky Butternut Squash Mash, featured in his new book, The Doctor's Diet Cookbook.



  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon finely chopped fresh ginger
  • 2 garlic cloves, finely chopped
  • 1 (10-ounce) package frozen sweet potato chunks, defrosted
  • 5 tablespoons milk
  • 1 (10-ounce) package frozen butternut squash chunks, defrosted
  • ½ teaspoon salt, or to taste
  • Pinch of ground nutmeg (optional)
  • 2 teaspoons fresh lemon juice, or to taste


  • Heat the oil in a large saucepan over medium heat.
  • Add the ginger and garlic and cook, stirring, for 2 to 3 minutes, until softened.
  • Add the sweet potatoes and milk. Bring to a simmer, then reduce heat to low. Cover and simmer for about 10 minutes, until almost completely softened.
  • Add the squash and salt. Cover and cook for another 5 minutes, or until both the sweet potatoes and squash are completely softened.
  • Transfer to a food processor, add the nutmeg (if using) and the lemon juice and process until smooth.
  • Taste and adjust, then serve.

Source: The Doctor's Diet Cookbook by Travis Stork, M.D. Copyright © 2014. Click here to purchase a copy.

The Doctor's Diet and The Doctor's Diet Cookbook are published by Bird Street Books, Inc., which is owned by The Doctors' executive producer.