Sweet Potato Butternut Squash Swirl
Ingredients
- 1 small or 1/2 large butternut squash
- 5 white sweet potatoes or russet potatoes
- 1 cup unsweetened plain plant milk
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 sprig fresh rosemary
- 1/2 tsp sea salt
- 1 tbsp maple syrup
Garnish
- a bit more rosemary
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 and 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
Flip the potatoes halfway through baking
In blender or with a hand blender, 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 and blend squash, 1/2 cup milk and maple syrup until smooth
Pour 1/2 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 and 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
Notes
This is a twist on typical mashed potatoes and serves as a last-minute holiday side dish
