Roast Sweet Potato Squash And Garlic Mash Food

SCOTT'S SWEET POTATO AND BUTTERNUT SQUASH MASHERS

Steps:

• Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

ROASTED GARLIC SWEET POTATO MASH

Steps:

• Roasted Garlic: To roast a head of garlic, first slice off top of head, (about 1/4 inch off top), place on a square of tinfoil that will cover whole head, drizzle top with olive oil, or whatever oil you have on hand, sprinkle with salt and wrap tightly. Place on/in oven proof pan/dish and bake at 350 deg. for 45 min - 1 hours Remove from oven, let cool.
• Mash: Peel and cube Sweet potatoes and potatoes, (about 3/4 - 1 inch cubes). place in pot and cover with water. Salt water generously. Bring to a boil and reduce heat. Once you can pierce cubes with fork easily, they are done, (15 min approx). Drain water and mash cubes. Add butter, milk and salt and pepper. Add roaster garlic by either removing each clove and adding it to pot, or, if head is cool enough, squeeze head into pot and cloves should squish right out. mash and stir once more. Texture should be smooth. Add more milk if you like it creamier.

ROAST SWEET POTATO, SQUASH & GARLIC MASH

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.
• Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.

ROASTED ACORN SQUASH AND GARLIC MASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.
• Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.
• Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.

ROASTED SQUASH MASH

Steps:

• Halve and seed 2 honeynut squash (or 1 small butternut squash). Rub all over with olive oil; season with salt and pepper. Roast cut-side down on a foil-lined baking sheet at 450 degrees F until tender, about 25 minutes. Scoop the flesh into a bowl and mash with 2 tablespoons butter and a pinch each of nutmeg, cayenne and salt. Sprinkle with chopped parsley and chives.

ROASTED SQUASH, POTATOES, SHALLOTS & HERBS

Steps:

• Preheat oven to 425°F.
• Combine squash, potatoes shallots and garlic in large shallow baking pan.
• Drizzle with oil.
• Salt and pepper to taste.
• Top with herbs.
• Bake 45-50 minutes, turning once after vegetables are browned on one side.
• The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
• Season with salt and pepper if desired.

ROAST SWEET POTATO, SQUASH AND GARLIC MASH

Steps:

• Heat the oven to 400°F.
• Toss the vegetables, chili and garlic into a roasting tin, or divide between two, with the olive oil.
• Roast for 45 minutes. Halve and deseed the roasted chili and chop finely.
• Squeeze out the garlic cloves and mash everything together well.
• Season and serve.

PUREED ROASTED SQUASH AND SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F; cover a baking sheet with aluminum foil and brush with olive oil.
• Cut squash in half lengthwise and scoop out the seeds and fibers; place flesh side down on baking sheet.
• Pierce the sweet potatoes with a paring knife in a few places and place them also on the baking sheet.
• Bake until thoroughly tender, about 1 hour; remove from oven and let cool to touch.
• Meanwhile, bring 1 quart of water to a boil and add the orange and lemon zest; boil for about 3 minutes and drain, reserving the zests.
• Remove the skins from the squash and sweet potatoes and mash either with a fork, potato masher, stand mixer (fitted with the paddle), or a food mill (a food processor could result in a mixture that is too watery).
• Stir in the drained zests, cinnamon, olive oil, salt and pepper; turn into a large skillet Lynne Rossetto Kasperor saucepan and cook, over medium heat, stirring, until thick and steamy, about 10 to 15 minutes.
• NOTE: You can bake the squash and sweet potatoes up to 2 days in advance and reheat.

GARLIC AND HERB ROASTED POTATOES AND SQUASH

Steps:

• Preheat the oven to 425F.
• Cover the bottom of a large baking sheet with aluminum foil.
• Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
• Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
• Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
• The veggies should be tender on the inside and caramelized in places on the outside.
• Adjust seasoning to taste.
• Serve immediately.

ROASTED GARLIC MASHED SWEET POTATOES

Steps:

• Cut the top off unpeeled garlic head. Drizzle with olive oil, place in baking pan & bake & 250 degrees for 30 - 40 minutes.
• Bake the potatoes at 400 degrees for 1 hour or until tender.
• Cut potatoes in half, scoop into saucepan and mash.
• Squeeze roasted garlic into the mashed potatoes.
• Add butter, mash while adding cream a little at a time. Add salt & pepper to taste.