Butternut Squash Mashed Potatoes

By zhanghengshuo

6 Person

50 Minutes

0 Calories

This seasoned mashed potatoes recipe combines butternut squash puree with traditional Russet potatoes and brussels sprout leaves for a savory side dish. These fancy spuds should not be confused with your grandmother’s sweet potatoes. Orange-hued mashed potatoes bring a gorgeous pop of color to the table. The pumpkin seeds offer a nice textural contrast.

Ingredients

pepper
Salt
1 acorn squash
2 tbsp. pumpkin seeds
1/4 cup brussels sprout leaves, blanched
1 tbsp. pumpkin seed oil
1 butternut squash, roasted, half puree, half diced
6 Russet potatoes

Method

01

Boil the potatoes: Place the potatoes and salt in a pot and fill the pot with cold water until the potatoes are covered. Bring to a boil over high heat, then lower the heat and simmer for 15-20 minutes or until a fork easily pierces the potatoes.
02

Drain the water from the potatoes. Mash the potatoes with a potato masher until smooth. Heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases the risk of over mashing.
03

Slice acorn squash in half lengthwise, seed and then slice into 1/8-inch-thick segments. Season with salt and pepper and saute in extra virgin olive oil approximately one minute per side. Reserve warm.
04

Using a ratio of three parts mashed potato to one part puree, add pureed butternut squash and half of the butternut cubes into mashed potatoes, mixing with a spoon until evenly colored.
05

Fold in pumpkin seed oil and brussels sprout leaves, reserving a few leaves for garnish. Garnish with a handful of diced butternut squash, acorn squash segments, and pumpkin seeds. Season to taste and serve.

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Butternut Squash Mashed Potatoes

4.0

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

pepper

Salt

1 acorn squash

2 tbsp. pumpkin seeds

1/4 cup brussels sprout leaves, blanched

1 tbsp. pumpkin seed oil

1 butternut squash, roasted, half puree, half diced

6 Russet potatoes

03 Method

Step 1

Boil the potatoes: Place the potatoes and salt in a pot and fill the pot with cold water until the potatoes are covered. Bring to a boil over high heat, then lower the heat and simmer for 15-20 minutes or until a fork easily pierces the potatoes.

Step 2

Drain the water from the potatoes. Mash the potatoes with a potato masher until smooth. Heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases the risk of over mashing.

Step 3

Slice acorn squash in half lengthwise, seed and then slice into 1/8-inch-thick segments. Season with salt and pepper and saute in extra virgin olive oil approximately one minute per side. Reserve warm.

Step 4

Using a ratio of three parts mashed potato to one part puree, add pureed butternut squash and half of the butternut cubes into mashed potatoes, mixing with a spoon until evenly colored.

Step 5

Fold in pumpkin seed oil and brussels sprout leaves, reserving a few leaves for garnish. Garnish with a handful of diced butternut squash, acorn squash segments, and pumpkin seeds. Season to taste and serve.

04 Author

zhanghengshuo

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