How is your week looking? Are you preparing to travel? Staying home for Thanksgiving?
We are enjoying family here in PA for Thanksgiving with visitors coming into town in the next few days. Oh, there is already so much excitement in the air with the girls anticipating seeing cousins, making our traditional turkey apples, a Thanksgiving sleepover at Gaummie’s, and other traditions that they’ve been chattering about.
For me, I’m so looking forward to being with Bobby’s whole family again and catching up. Isn’t that really what Thanksgiving is about? With food overflowing around you while you catch up? We are assigned to bring a few desserts and our roasted broccoli for dinner. Caroline and Johanna are in charge of one of the desserts (right now it sounds like it will be chocolate pudding) and I’m pretty excited about making this beauty.
On the home front, rather in our kitchen, I haven’t cooked a squash for what seems like years! Squash is so yummy, isn’t it? If you haven’t tried mashed butternut squash you’ll seriously never miss its less nutritional, less colorful sister, mashed potatoes.
This herbed mashed butternut squash has lots of flavor from the herbs and butter and splash of cream. As always, Rowan is my biggest fan and quite enjoyed himself in his high chair as I let him have the spoon, bowl, and little piles of it during the making of it.
mashed butternut squash
2 medium-large butternut squash
salt and pepper
blend of herbs (I used bread dipping herbs but you could simply blend together garlic, salt, and dried herbs. I recommend for even more exciting flavor adding snipped pieces of sun-dried tomatoes.)
3-4 TBSP butter
a splash of heavy cream
Preheat oven on 400 degrees.
Cut open your squash lengthwise with your largest chef knife and remove the seeds with a spoon. Line up the squash on a baking mat on your baking sheet.
Drizzle olive oil over the squash and then sprinkle it with your herb blend and salt and pepper.
Roast for 30-40 minutes (depending on the size of your squash) until the squash is tender when poked with a fork. Remove from the oven and let cool just enough to be able to handle.
With a fork, scrape out the cooked squash from the skin. Add squash to a standing mixer bowl and begin mixing on low to fully break up the squash.
Add butter and a splash of heavy cream and mix.
Add salt and extra herb blend to your taste and liking. I added an additional TBSP of herbs and 1/2 of salt to my mashed butternut squash. Once you have the flavor you like, serve in a bowl with a sprinkling of herbs on top.
This goes well with dinner, great as leftovers with lunch the following day, or a spectacular side to Thanksgiving dinner. And the seasoning is customizable. You can skip the herbs and add a bit of cinnamon and brown sugar or coconut sugar in place of the savory herbs.
Happy cooking this week!
the sleepy time gal