Squash and Carrots with Mashed Potato Makes a Beautiful Orange Thanksgiving Side
Serves 6 as a side dish
Ingredients:
- 1 Buttercup Squash
- 1.5 – 2 lbs Potatoes, washed and cut into pieces
- 1 lb Carrots, trimmed and peeled and cut into pieces
- 1/3 lb Butter
- 4 cloves Garlic, peeled and minced
- 1/2 cup Milk or Heavy Cream
- Salt and Pepper, to taste
- Bunch of Parsley, minced
Directions:
- Preheat your oven to 375 degrees. Wash the squash to remove any dirt, place on a baking sheet and bake for 40-45 minutes.
- When the squash is almost finished, bring a large pot of salted water to a boil. Add potatoes and carrot and reduce to medium-low heat, then simmer until they are cooked, 15-20 minutes.
- Meanwhile, remove the squash from the oven and allow to cool for ten minutes. Once cool enough to handle, cut it in half and scoop out and discard the seeds. Peel off the skin then cut into rough 1-inch cubes.
- Reserve 1 cup of the potato cooking water in a measuring cup or mug. Drain the potatoes and carrots into a colander and set aside to continue steaming.
- Return the pot to the heat and melt the butter. Sautee the garlic in the butter until it begins to get fragrant, 1-2 minutes.
- Add the potatoes, carrots and squash to a large bowl. Add ½ cup of reserved cooking water and the milk or heavy cream. Mash thoroughly. If the potatoes are too dry, add more reserved cooking water.
- Add the garlic butter, as well as the parsley, to the bowl of mashed veg and stir everything together. Taste and add more salt and pepper, as needed.
- Serve onto individual plates, and add more butter, as desired.
