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.
Have you ever tried butternut as a substitute for sweet potato?
If you have not, just know it’s magical. I hope you love it!