This Thanksgiving, try a vibrant twist on your holiday potatoes. Butternut squash provides a golden hue, while sage and olive oil bring that Thanksgiving flavor. Enjoy!
- 1 butternut squash
- 6 medium red potatoes
- 2 Tablespoons olive oil
- 2 Tablespoons non-dairy milk
- 1/4 teaspoon dried sage
- 1/2 teaspoon salt plus more for cooking water
- Preheat oven to 400°F.
- Wash the exterior of the squash, and pierce it a few times.
- Place squash on a baking sheet and bake for 50-60 minutes.
- Let squash cool after cooking until it's easy to handle. (You can even wrap it in foil and refrigerate it for a day.)
- Wash potatoes and cut into chunks. Place potatoes into a large pot and cover with salted water. Bring to a boil.
- Continue to boil until potatoes are fork tender. Drain potatoes and return to pot.
- Cut butternut squash in half lengthwise (stem to end). Scoop out and discard seeds. Scrape squash flesh into the pot with the cooked and drained potatoes being careful not to add any skin.
- Repeat for other half.
- Mash potatoes and squash together with a potato masher. Mix in remaining ingredients. Stir to thoroughly combine.