This is a beautiful side dish to bring to any dinner party, especially over the holidays for extra wow effect. It's simple, fancy looking and tastes like fall.
Author: Jules
Recipe type: Thanksgiving, Holiday, Dinner, Side dish, Dinner
Cuisine: Holiday dinner
Serves: 8
Ingredients
1 small (or ½ large) butternut squash, halved lengthwise
5 white sweet potatoes, or russet potatoes
1 cup unsweetened, plain almond milk (or soy, coconut, hemp)
2 tbsp nutritional yeast
1 tsp garlic powder
½ spring fresh rosemary
½ tsp sea salt
1 tbsp maple syrup
A bit more rosemary for garnish
Instructions
Preheat oven to 400°F
Place butternut squash open half down on a parchment covered baking pan.
Cut off the ends of the whole potatoes, then pierce them all over with a fork. Place them on a parchment covered baking pan.
Slide both baking sheets into the oven and bake for 1 hour (or until you can pierce a fork through the squash and the sweet potatoes are oozing with deliciousness). Flip the potatoes half way.
In blender or with hand blender, blend sweet potatoes, rosemary, ½ cup milk, garlic powder, nutritional yeast and salt until smooth.
Pour ½ sweet potato mixture in serving dish, and half into a bowl on the side.
Clean blender, then scoop out butternut squash. Blend squash, ½ cup milk and maple syrup until smooth.
Pour ½ the butternut squash mixture onto the potato mixture in the serving dish. Layer it with the rest of the sweet potato mix you had put aside. Top it off with a layer of butternut squash mixture.
With a spoon, stir several times in a clockwise motion without completely mixing the two colours.
Garnish with a bit more rosemary.
Recipe by HookedOnPlants at https://hookedonplants.ca/2017/11/23/mashed-potato-butternut-swirl/