Mashed Butternut Swirl Recipe
Ingredients
- 1 butternut squash, halved lengthwise
- 5 white sweet potatoes, or russet potatoes
- 1 cup unsweetened, plain almond milk
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 spring fresh rosemary
- 1/2 tsp sea salt
- 1 tbsp maple syrup
- a bit more rosemary for garnish
Preparation
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 halfway
Blend sweet potatoes, rosemary, 1/2 cup milk, garlic powder, nutritional yeast and salt until smooth
Pour 1/2 sweet potato mixture in serving dish, and half into a bowl on the side
Clean blender, then scoop out butternut squash
Blend squash, 1/2 cup milk and maple syrup until smooth
Pour 1/2 the butternut squash mixture onto 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 colours
Garnish with a bit more rosemary
What are you grateful for in this crazy 2020?