With this recipe, I was thinking it would be great for a potluck Thanksgiving like we have at my grandmother’s. Everyone volunteers to bring several dishes, and we all enjoy each other’s company while trying everybody’s new/old dishes.
This is a twist on mashed sweet potatoes. I substituted all sweet potatoes with an acorn squash and a butternut squash. The trio added wonderful flavors mixed all together, and the COLOR!Preheat oven to 425 degrees. Cut each in half, scoop out seeds and place each upside down on a sheet pan. I line mine with a silicone mat or you could line with foil for easy clean up. Bake for approximately 45 minutes until they are all tender.
Scoop flesh out into a bowl and add 6 tablespoons of butter, 1 1/2 cups light sour cream, 1/3 cup honey, nutmeg, salt and pepper. Mix with either a hand or standing mixer.
For garnish, I thought “crispy sage!” I had it on a dish recently at a restaurant, and it added a little crunch with a mild flavor. In a saute’ pan, heat 1/4 cup olive oil over high. Mash a clove of garlic and throw into to oil to infuse it. Take out after a minute. Turn heat down to medium high and throw fresh sage leaves frying for about 5 seconds on each side. Remove and place on paper towels. This happens fast!Spoon “mash” into a casserole dish and top with crispy sage.
1 large sweet potato
1 acorn squash
1 butternut squash
6 tablespoons butter
1 1/2 cups light sour cream
1/3 cup honey
1 tsp. nutmeg
1 tsp. salt
pepper to taste
Preheat oven to 425. Cut each vegetable in half. Scoop out seeds and place face down on a baking sheet. Bake for 45 minutes. Scoop flesh into a large bowl and remaining ingredients. Mix with a mixer. Spoon into a casserole dish. Top with crispy sage.
1 bunch fresh sage
1/4 olive oil
1 clove garlic
Heat oil in a saute’ pan on high. Mash the garlic and throw into oil for a minute to infuse. Remove. Turn heat down to med/high and fry sage leaves for 5 seconds on each side. Remove quickly and place on paper towels. Top mash!
*A little sidetone: I was eating this and the pear/goat cheese salad for lunch the other day and some of the goat cheese hopped over to the mash. It was delicious. You might want to top this with crumbled goat cheese to add an extra yum-factor to it!
I love this as a make-ahead dish, too!