There is nothing that compares to creamy mashed potatoes whipped to perfection with loads of butter and a pinch of sea salt. Of course we have our favorite variations with cream cheese, mascarpone, cheddar and so on.
Virtually any vegetable can be mashed and be un-boring. This dish is quite delightful and aromatic. Butternut squash has a slightly nutty sweet flavor and mashes well with cauliflower. The coconut milk elevates this mash to another level by adding another layer of flavor which is not overly sweet. The slight dash of curry powder does not smother but compliments the two mashed vegetables.
This side is sure to please with a savory meat dish. Or this could be a main served with coconut flavored rice.
4 cups butternut, cubed
1 head cauliflower florets
1/2 c olive oil
1/2 T curry powder
1 t salt
1 T coconut oil
3/4 c coconut milk or almond milk
1. Preheat oven to 400.
2. Mix the vegetables with curry,salt,pepper and oil. Toss well and then spread in an even layer on the baking sheet.
3.Roast for 30 min. Remove after 15 min to toss the mixture and then place it back in.
4. Add to a pot and then add the coconut milk. Heat on low and then mash the vegetables and leave chunky or whip it.
5. If serving as a side, keep warm until ready to serve.
Adapted from sarcastic cook.