Sunday, December 23, 2012

Mashed Sweet Potatoes and Butternut Squash

I have some carrots too. I bought them to use with the salad, but I think I have too many. I'll put them in as optional and see what happens.

Mashed Sweet Potatoes and Butternut Squash

1 medium to large butternut squash
2-3 medium sweet potatoes
3-4 carrots (optional)
1/4 cup Persian Lime Olive Oil
Salt and Pepper
1 tsp ground ginger
1/4 cup vegetable broth (optional)
1 tbsp vegan 'butter'
Zest of one whole lime, divided

Heat the oven to 375degrees. Scrub, peel and dice the sweet potatoes and the carrots. Slice the squash in half, longways and scoop out the seeds. (I save all seeds!) Dice that too, and peel.

Toss the veggies with the oil and sprinkle with the ginger and salt and pepper. Roast in a single layer for about 30 minutes. Remove and let cool a little.

Once everything is cool enough to work with. Put everything in a large bowl or pan and mash. Add in the vegan butter and half of the lime zest, saving the rest for garnish. If you need it, add up to 1/4 cup of the vegetable broth. If you think it needs it, add a little more black pepper.

Garnish with the rest of the lime zest and serve.

Okay, this is the last post of the night folks. I'm cooking tomorrow and will post you some pictures on Christmas. The cranberry tart and the bundt cake recipes are going up on the 26th.

 Happy Holidays all!

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