This vegan holiday side dish will match this Thanksgiving and Fall weather like slippers to your onsie.
Simple, comforting, fun to play with and sooooo good lookin’.
Holiday side dishes are usually packed with butter and cream to make them feel decadent. But, you can easily get the same kind of comfort from this low-fat, vegan beauty!
A perfect dish to bring to your family dinner this holiday season.
Personally, I like to keep the skins on any organic produce I have because that’s where TONS of the nutrients are found. But, if you’d like a brighter looking dish, feel free to peel the skins of the potatoes!
- Sweet potatoes boost your immune system, smooth out your digestive system, ward of cancer, relieve arthritis, and are packed with vitamins and minerals. There’s a good reason centenarians base their diet around the sweet potato! Don’t be afraid of white or russet potatoes! They have incredible benefits too and are packed with fibre (they just get a bad reputation from the good old fried up version called the french fry, which isn’t so healthy)
- Butternut squash is a powerhouse of vitamins and minerals. It’s packed with fibre and low in fat, making it a great option for weight loss and heart health. It packed more potassium than bananas and a good dose of B6 for your nervous system.
- 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
- 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.