A new side dish to add to your Thanksgiving table!
Photo by Renee Kohlman
450 g fingerling or Yukon Gold potatoes, washed and chopped into 2 cm pieces
1 Delicata squash, cut in half, seeds scraped out and sliced into 5 mm pieces
salt and pepper, to taste
½ cup baby kale, packed
2 Tbs fresh parsley, finely chopped
1 Tbs fresh chives, finely chopped
3 Tbs butter
½ cup (120 mL) whole milk
chopped chives for garnish
- Preheat oven to 400º F. In a medium saucepan, cover potatoes with cold water and sprinkle with salt. Cover, bring to a boil, reduce heat to medium and simmer for 20-25 minutes or until fully cooked.
- In a small roasting pan, add squash slices, drizzle with olive oil, season with salt and pepper. Roast for 10 minutes, remove from oven, stir and roast for another 10 or until very soft.
- When potatoes are cooked, drain liquid, return potatoes to pot, stir in cooked squash, kale, herbs, butter and whole milk. Mash until smooth. Season with salt and pepper.
Renée Kohlman is a food writer and pastry chef living in beautiful Saskatoon. She writes restaurant reviews for The Saskatoon StarPhoenix and whips up delicious gluten-free dessert creations at Leyda's Café. Check out her blog sweetsugarbean.ca.