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Mashed Jicama and Crookneck Squash: A Creamy, Cheesy Delight

The aroma always takes me back. My grandmother, a woman who could coax life out of even the most stubborn soil, had a knack for knowing exactly what to do with the garden’s bounty. One sweltering summer, she presented me with a dish of mashed something-or-other, vaguely sweet and surprisingly savory. “Just taste it, darlin’,” she’d urged, her eyes twinkling. It wasn’t potatoes, and it certainly wasn’t carrots. It was, as I later learned, a clever blend of jicama and crookneck squash, transformed into a creamy, cheesy masterpiece that proved even vegetables could be comforting soul food. This recipe is an homage to her ingenuity, a celebration of simple ingredients elevated to something truly special.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6
Dietary Type: Gluten-Free

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

For the Sauce:

1 tablespoon butter
2 tablespoons all-purpose flour, sifted
1 cup milk
1 1/2 cups Jarlsberg cheese, grated

Equipment Needed

Large pot
Large pan
Second pan
Large bowl
Potato masher or electric mixer
Casserole dish
Cooking spray

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large pot, combine the jicama and crookneck squash. Cover with water and bring to a boil. Cook until the vegetables are tender, about 15 minutes. You should be able to easily pierce them with a fork.
While the vegetables are boiling, heat the sunflower oil in a large pan over medium heat. Add the chopped onion and sauté for about 3 minutes, or until softened and translucent. Set the sautéed onion aside in a small bowl.
In a second pan, melt the butter over medium heat. Once melted, add the sifted all-purpose flour. Whisk constantly to create a thick paste, also known as a roux. This forms the base of the cheese sauce.
Slowly add the milk to the roux, whisking continuously to prevent lumps from forming. Continue whisking until the sauce is smooth and runny. It’s crucial to add the milk gradually and whisk constantly to achieve a velvety texture.
Season the sauce with salt and pepper. Stir well to ensure the seasonings are evenly distributed. Set the sauce aside.
Once the jicama and squash are tender, drain them thoroughly. Place the drained vegetables in a large bowl.
Add the sautéed onion, sunflower oil, chervil, salt, and pepper to the bowl with the jicama and squash.
Using a potato masher or an electric mixer, mash the vegetables until they reach a smooth consistency. Gradually add the half-and-half cream while mashing to achieve the desired creaminess. Taste and adjust the seasoning if needed. Set aside.
Heat the cheese sauce on medium heat until thickened, stirring constantly. This will only take a couple of minutes.
Remove the sauce from the heat and stir in the grated Jarlsberg cheese. Continue stirring until the cheese is completely melted and the sauce is smooth and cheesy.
Lightly spray a casserole dish with cooking spray or grease it with butter to prevent sticking.
Spoon the mashed jicama and squash mixture into the prepared casserole dish, spreading it evenly.
Pour the cheese sauce evenly over the mashed vegetable mixture, ensuring that the entire surface is covered.
Bake in the preheated oven for 20 minutes at 275 degrees Fahrenheit (135 degrees Celsius), or until the casserole is heated through and the cheese sauce is bubbly and lightly golden.
Remove the casserole from the oven and let it cool for a few minutes before serving.

Expert Tips & Tricks

For an even smoother texture, consider using an immersion blender to puree the mashed jicama and squash. Be careful not to over-blend, as this can make the mixture gummy.
If you don’t have chervil, you can substitute it with other herbs like parsley, thyme, or a blend of Italian herbs.
Make the cheese sauce ahead of time and store it in the refrigerator. Reheat gently before pouring it over the mashed vegetables.
To prevent the cheese sauce from curdling, use low heat and stir constantly while melting the cheese.
For a richer flavor, use whole milk instead of half-and-half in the cheese sauce.
To make ahead, assemble the casserole (unbaked) and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time.

Serving & Storage Suggestions

Serve the Mashed Jicama and Crookneck Squash hot as a side dish with roasted chicken, grilled fish, or vegetarian entrees. Garnish with a sprinkle of fresh chervil or a drizzle of olive oil for added visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or microwave in short intervals, stirring occasionally, until warm.

It is not recommended to freeze this dish, as the texture of the mashed vegetables and cheese sauce may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	266.9 kcal	N/A
Calories from Fat	N/A	56%
Total Fat	16.7 g	25%
Saturated Fat	9.3 g	46%
Cholesterol	46.1 mg	15%
Sodium	495.4 mg	20%
Total Carbohydrate	18 g	6%
Dietary Fiber	5.6 g	22%
Sugars	2.6 g	N/A
Protein	12.4 g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a dairy-free version, substitute the half-and-half cream with unsweetened almond milk or cashew cream. Use a dairy-free butter alternative and nutritional yeast for a cheesy flavor in the sauce.
Experiment with different types of cheese in the sauce. Gruyere, Swiss, or cheddar cheese would all be delicious alternatives to Jarlsberg.
Add other vegetables to the mash, such as carrots, parsnips, or sweet potatoes, for a more complex flavor profile.
Spice things up by adding a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce.
For a richer flavor, use brown butter instead of regular butter in the cheese sauce.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of squash if I can’t find crookneck squash?
A: Yes, butternut squash or acorn squash would be suitable substitutes. Ensure you adjust the cooking time accordingly.

Q: Can I make this recipe vegan?
A: Absolutely! Use plant-based butter, milk, and a vegan cheese alternative. Nutritional yeast can also add a cheesy flavor.

Q: How can I prevent the cheese sauce from becoming grainy?
A: Use low heat and stir constantly while melting the cheese. Adding a small amount of cornstarch to the milk can also help stabilize the sauce.

Q: Can I add other herbs besides chervil?
A: Yes, feel free to experiment with other herbs like parsley, thyme, or a blend of Italian herbs.

Q: Is it necessary to peel the jicama and squash?
A: Yes, peeling the vegetables will result in a smoother texture in the final dish.

Final Thoughts

This Mashed Jicama and Crookneck Squash recipe is more than just a side dish; it’s a taste of home, a celebration of simple ingredients transformed into something truly special. I encourage you to try it and share your feedback! Pair it with a crisp white wine or a refreshing salad for a complete and satisfying meal. Let this dish inspire you to explore the endless possibilities of cooking with seasonal vegetables and creating your own culinary memories. Happy cooking!

Mashed Jicama and Crookneck Squash Recipe