This decadent, creamy side dish is almost like eating a dessert. I love to pair it with roasted meat or chicken and a tart, tangy salad. It’s sweet, but not too sweet, creamy and rich, and it’s better for you than mashed potatoes! If you call them Pinocchio Potatoes your kids might eat them. I have no idea why we started calling it that, but it worked for a while. They’re on to me now I’m afraid.
- 1 butternut squash
- 2 t. olive oil
- salt and pepper
- 1/4 C. heavy cream (use milk if you are worried about it)
- Maldon salt for finishing
Heat the oven to 400 degrees. Peel the squash with a vegetable peeler, halve it and scoop out the seeds. Chop the squash into rough cubes. Toss with the olive oil and spread them out on a rimmed baking sheet. Sprinkle with salt and pepper. Roast for about 20 minutes, or until soft and beginning to caramelize around the edges. Scrape them into the food processor and pour in the cream. Puree until completely smooth. Add a bit more cream if it’s too thick. Finish with a crunchy sprinkling of Maldon flaked salt.