Let’s be real. Aren’t we often trying to trick ourselves into vegetables? Don’t get me wrong, I crave them, but if there’s a way to jazz up an obligatory winter staple, I’m at least interested.
I found myself this week with a lot of vegetable odds and ends. Does this ever happen to you? Like bits and pieces of things I’d used for other recipes, but not quite scraps I could feel justified in throwing away. I’m not one for waste.
In my spinning wheel of a pantry, I also have a random collection of ‘I should try that’s and ‘this sounds good’s. This may explain the cans of organic pumpkin that have been there since Trader Joes put up that oh-so-alluring fall, leaves, all things cozy display. I’m powerless.
So, I experimented and came up with this tasty little side – Coconut Whipped Squash.
Hope you like it as much as I do!
What you’ll need:
1/4 cup sweet potato, cubed
2 cups butternut squash, cubed
3/4 14.5 oz can pumpkin
2 Tbsp. smoked tabasco sauce
1/4 cup shredded coconut
1 tsp. red pepper flakes
1 Tbsp. maple syrup
1/2 tsp. salt
- Bring 3 cups of water to a boil in a medium-sized pot
- Add sweet potato, squash and salt. Boil to soften (about 10 minutes).
- Drain water and mash with a fork.
- Add pumpkin, tabasco, red pepper flakes, coconut and syrup. Stir.
Leave a comment and let me know what you think!