Mashed Butternut Squash with Roasted Pineapple
One of my family's favorite Thanksgiving sides that my mother used to make was mashed butternut squash with pineapple. Traditionally the squash was boiled, mashed with butter, and a can of crushed pineapple was added. I changed the recipe this year using a fresh pineapple and it was the best ever! The caramelized sugars of the roasted pineapple added so much more flavor. I think this is going to be my favorite Thanksgiving side!
1 whole fresh, ripe, pineapple
1 large butternut squash
2 T of butter
salt to taste
1. Cut the top and bottom off the pineapple and slice into 1 inch rounds. Take out the center core of each piece. Place on a baking sheet lined with parchment paper and roast at 400 degrees for 12-15 minutes or until pineapple is soft and sweet. When cool enough to handle, cut into 1 inch pieces and set aside.
2. Peel the squash and chop into 1 inch cubes. Place in saucepan and barely cover with water. Cook at a slow boil until squash is soft, about 10 minutes. Drain
3. Place warm squash and pineapple in a large bowl. Mash by hand or with an immersion blender to the consistency you prefer. Stir in the butter until melted and mix in thoroughly. Add salt to taste.
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