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Roasted Butternut & Root Veggie Puree

Are you hosting Thanksgiving this year?

Or contributing a dish?

If so, (and you’re looking for a last minute side dish), this healthy but flavorful vegetable puree is definitely worth checking out.

Sure, it’s a departure from the typical sugar-laden sweet potato casserole topped with marshmallows, but that wasn’t what I grew up on. My grandmother would always make an orange-infused sweet potato mash that was smooth, light, and citrusy. The clean flavor went perfectly with the more savory Thanksgiving foods, and kept us from overdosing on sugar before dessert was served.

I have made streusel-topped sweet potato casserole for Thanksgivings past, but decided to keep things simple for bringing to my parents’ house this year. Most likely, I’ll stick with just sweet taters when I make this puree for the big day, as not everyone is a fan of squash… but if you do like butternut squash, then you will absolutely adore this recipe!

I roasted a couple of garlic cloves along with the squash, sweet potatoes, and carrots for an added depth of flavor.

Have you ever had roasted garlic?

Every time I cook with it I kick myself for not making it more often. The mellow flavor is a fantastic compliment to the sweet veggies, so don’t skip this crucial ingredient!

Instead of loads of butter and sour cream, I added a touch of low fat plain Greek yogurt for richness as well as a tiny bit of maple syrup for additional sweetness.

Velvety and light but rich-tasting and comforting, this colorful puree would be a healthy and festive addition to any Thanksgiving spread.

I’m signing off until after the holiday… so here’s to a Happy Thanksgiving full of family, friends, and – of course – lots of delicious food!

Roasted Butternut & Root Veggie Puree

Printer-Friendly Recipe

yield: 4 servings (can easily be multiplied as necessary; can also be made in advance)

Ingredients:

  • 1/2 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 2 cups)
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 1 cup)
  • 2 large carrots, peeled and sliced into 1/2-inch thick slices (about 1 cup)
  • 2 large garlic cloves, NOT peeled
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp 1% low fat milk, preferably organic
  • 2 Tbsp 2% plain Greek yogurt
  • 1/2 tsp pure maple syrup
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 425°F.
  2. Toss prepared veggies and garlic cloves with olive oil; season to taste with salt and pepper. Turn coated veggies out onto a large rimmed baking sheet, making sure they are in an even layer.
  3. Roast for 20 minutes, stir, and roast for an additional 5-10 minutes, or until soft and lightly browned. Remove the garlic cloves and let cool for a minute or two. Carefully squeeze the garlic out of their peels.
  4. Carefully transfer roasted veggies + garlic to a food processor; puree until well-mixed.
  5. Add in the milk, yogurt, and maple syrup; puree until desired consistency is reached. Season to taste with salt and pepper.

Nutritional Information Per Serving:

129.2 calories, 3.9 grams fat, 0.6 grams saturated fat, 4.9 grams fiber, 2.6 grams protein

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