Meet your holiday table’s new best friend.
I can give you a beautiful story about how my family has bonded over sweet potato/marshmallow concoctions at our festivities since just about forever, but I don’t think I can do this dish justice. Just believe me when I say it’s magical.
Butternut squash is the sweet potato’s cooler yet terribly underated cousin, and it’s about time we showed it some love. It’s creamy, flavorful, and has a fraction of the calories and carbs of sweet potato.
Pureed with the perfect blend of spices and served with a generous helping of toasted marshmallows, this underrated beauty is about to be the star in a dish you won’t soon forget.
The party-goers at the Thanksgiving celebration I brought this to gobbled it up and begged for the recipe. I don’t understand how vegetables can taste so good, and frankly, I don’t really care. All I know it that now I’m getting hungry.
Is it possible to want more leftovers? Apparently. Excuse me while I go make another batch. it doesn’t make sense and I love it.
Start by making your golden puree. I didn’t give exact measurements for the spices because I want to encourage sampling. Be the master of your domain. Taste as you go! It’s liberating. And delicious.
Now add to your baking dish of choice. I used a cast iron skillet because my baking dish of choice may or may not have been clean and heaven knows I do love my cast iron skillet.
Smooth it out, making sure to dedicate a moment to appreciating the creaminess.
“Gee, I wish this had fewer marshmallows,” said no one ever.
Darn it, this casserole could win a beauty pagent.
Make sure to give yourself a generous helping. You’ve earned it! And this isn’t going to last long.
Please excuse the blogosphere as we make the transition from pumpkin spice to gingerbread lattes.
I truly love this time of year. There’s just something in the air. Possibly the mint chocolate candle I bought? Or the gingerbread latte I made. Very mysterious. Don’t even get me started on the Chipmunk Christmas album I’ve been playing… on loop. No judgement.
Apparently there is a very specific timeline for seasonal ingredient consumption. The pumpkin culture is nigh from the dawn of fall to midnight on Thanksgiving. Then it’s Christmas carol and gingerbread time jingling all the way.
Frankly, I respect but do not understand these purists. I eat pumpkin in June. The overwhelming urge to put up holiday decorations begins in October. Christmas carols know no seasons. Welcome to Kellytopia! Rainbows and unicorns galore, and you can have as many gingerbread lattes as you want. Is that redundant?
Anyway, this latte. I ADORE it. It’s super easy, doesn’t cost an arm and a leg like some lattes do (which is good because I do enjoy having all my limbs), and is only 50 calories. Taste-wise, I think I actually like it better than the Starbucks’s version!
I know. I didn’t believe it either.
Plus it gets even better! The wonderful folks at NuNaturals (AKA the makers of the greatest strevia in the whole flipping world) have generously offered to award four very lucky Foodie Fiasco readers with a fabulous load of swag! I can’t tell you how excited I was to receive mine. If you’re one of my veterans (bless your soul), you know how long I’ve loved NuNaturals. I’m having some in my tea right now!
We all know this is what every teenage girl should be fangirling over.
Fire up your microwaves. Get ready to show up Starbucks.
Start by gathering your stevia and spice and everything nice.
It’s even photogenic! Is there anything stevia can’t do?
No. No there is not.
Heat for a bit until is gets all warm and frothy. Whisk the living daylights out of it. Work that arm you get to keep. Or just use a blender. It is your cup of joe!
Pour into a big cozy mug, add as much coffee as you like, and thoroughly enjoy.
Feel free to top with some extra frothed milk if you’re feeling all fancy.
It’s beginning to look a lot like Christmas!