• Ingredients:
  • 1 butternut squash
  • 1 head cauliflower
  • 1 medium onion
  • 3-4 tablespoons butter
  • 1 head of garlic
  • Pinch of salt and black pepper
  • 1 cup light cream cheese
  • 1 shallot, minced
  • 2 tablespoons olive oil
  • 8oz package of sliced FunGuy white button mushrooms
  • 3 leaves fresh sage
  • 1 sprig thyme
  • 1 ½ cup vegetable broth
  • 2 ½ tablespoons cornstarch
  • 2 tablespoons cold water
  • Salt and black pepper to taste

Mashed potatoes are a tried and true side for any family dinner, but they get awfully tired after years of use! Why not give lovely squash a chance to shine?

Think sweet roasted butternut squash, filling but light cauliflower, and rich fragrant garlic coming together in a creamy vegetable puree. Then imagine a smooth, earthy mushroom, sage, and thyme sauce to go on top!

A delicious comforting side good for any meal!

DIRECTIONS:

  1. Preheat the oven to 400F.
  2. Trim the ends of the squash, cut in it half lengthwise, and lay it on a large baking tray cut side up. Remove the leaves from the cauliflower and break it into pieces with your hands and add it to the tray with the squash. Cut the onion in half, remove the skin and place it on the tray cut side up.
  3. Take the butter and spread it around on the butternut squash halves. Sprinkle the squash, onion, and cauliflower with salt and pepper for seasoning. Place the baking tray in the oven and allow it to roast for 30-40 minutes or until the squash is tender and a fork can slide into it easily.
  4. Trim the stem end of the garlic so that the ends of the cloves are exposed. Wrap it in aluminum foil and place in the oven next to the baking tray and let it bake until the squash is done.
  5. While the squash is roasting prepare the mushroom sauce!
  6. Heat the olive oil in a skillet over medium high heat. Add in the shallot and allow it to cook 1-2 minutes, stirring frequently. Add the FunGuy mushrooms, thyme, and sage to the pan and allow the mushrooms to brown.
  7. Once the mushrooms have browned pour in the vegetable broth, stirring to combine. Bring the mushroom sauce to a boil then reduce the heat to medium low and allow to simmer until it’s reduced to about half.
  8. In a small bowl stir together the cornstarch and water until smooth and there are no lumps. Pour the cornstarch mixture into the pan and stir well to combine. Allow to cook 2 minutes or until thickened. Turn off heat and cover with a lid. Remove the sage and thyme sprig before serving.
  9. Remove the squash and garlic from the oven and allow them to cool about 5 minutes before handling.
  10. Scrape the squash from the skin and place it in a bowl. Add in the roasted onion and cauliflower. Remove the foil from the garlic and squeeze the roasted cloves into the bowl with the squash.
  11. Using a food processor or an immersion blender, blend the squash and cauliflower until smooth. Add in the cream cheese and blend again until smooth. Taste the puree and season with salt and black pepper.
  12. Serve the puree warm with the mushroom sauce on top.

Have a Fun meal!