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Author Notes: I love butternut squash and I love mashed potatoes, so I created this dish to combine the two. I usually make it with baby red potatoes, but since food is also visual, I really enjoy making it with purple potatoes to give it a unique visual appeal (they just can be a little harder to find) —stephers
roasted butternut squash puree
- 1 bunch packaged, pre-cut fresh butternut squash (available in most produce depts. You can totally use whole squash, I just find this easier)
- 2 tablespoons melted butter
- 2 tablespoons salted butter (to add into the puree while mashing)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1/4 teaspoon of each: sweet paprika, ground nutmeg, garlic powder, black pepper, salt
- 1 pinch cinnamon
- 3 tablespoons fresh, softened goat cheese
- Pre-heat oven to 375 degrees
- Rinse packaged butternut squash, then add all of it to a mixing bowl
- Finely chop the fresh rosemary and thyme - I usually use about 3/4 of a full sprig of rosemary - but it can vary.
- Pour the melted butter and olive oil over the squash - stir to coat
- Add the fresh rosemary and thyme, as well as the paprika, nutmeg, garlic powder, salt, pepper, and cinnamon to the squash - stir to thoroughly coat the squash.
- Transfer the squash to a roasting dish and place in the oven for about 30-35 minutes or until the squash is fully cooked and fork tender. (*also, make sure the squash is coated in enough oil/butter - you do not want it to dry out in the roasting process. Sometimes I add a few teaspoons of water or extra EVOO to the squash*)
- When the squash is fork tender, remove from the oven and use a fork or a potato masher to "puree" the squash. Add the additional room temperature butter and the goat cheese to the puree while it is still hot. Combine until creamy, and season to taste.
- Cover the puree to keep it warm and set it aside (also note, you should be making the purple mashed potatoes at about the same time - so neither should get cold)
Purple Mashed Potatoes
- 4-5 purple potatoes (use judgement, if they are really small, add extra)
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 3/4 cup light cream (you can also use a combo of cream, half and half, or whole milk)
- 1 tablespoon plain or greek yogurt
- 2 big cloves of garlic - finely chopped
- 1/4 teaspoon finely chopped rosemary
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- Bring 2 quarts of salted water to a boil - add (cleaned) potatoes with skins on, and bring back up to a boil until potatoes are soft and fork tender
- While potatoes are finishing boiling, in a small saucepan, heat the 2 tablespoons of butter and olive oil, then add the finely chopped garlic and rosemary. Don't scorch the butter, just make it hot enough to infuse the flavors from the rosemary and garlic.
- Remove potatoes from the stove and drain. Put potatoes back into the saucepan and mash with a fork or potato masher. Add the melted butter/oil/rosemary/garlic mixture to the potatoes along with the cream and yogurt
- Add the garlic powder, salt and pepper and combine everything with a spatula until smooth and creamy - but do not over work them or the potatoes will get gummy.
- In a separate, large bowl, scoop the butternut squash puree into one side of the bowl. On the other side of the bowl put the purple mashed potatoes. Take a two-pronged fork or spatula and swirl/marble the two purees together. Season to taste
- If you need to reheat, do so over a double boiler, serve and enjoy -- The beauty of this dish is in the swirling of the purple potatoes with the rich, slightly sweet orange squash!
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree
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