This year, I thought I’d try something new, and post a Thanksgiving recipe BEFORE Thanksgiving! Isn’t that a great idea? Just you watch, I think it’s gonna catch on around the food blog world. I’m practically a genius.
This has become one of my go-to sides this fall. The idea actually came to me after I made a dinner that involved stuffing acorn squash halves with chipotle chicken (I’ll be back with that recipe before too long) – and I LOVED the flavor combination of the sweet squash and the smokey, spicy chipotles. I often find that acorn and butternut squash can be too sweet for my liking, but the addition of some spice completely turned things around. I tried this mash out shortly thereafter, and my husband and I can’t get enough of it! I think it’ll make a perfect side dish for Thanksgiving – a newer, more interesting take on the traditional sweet potatoes (not that I have anything against brown sugar and marshmallows – I’m not a MONSTER).
Acorn Squash, Sweet Potato, and Chipotle Mash
serves 4 as a side dish
2 medium acorn squashes, halved and seeded
3 medium sweet potatoes, scrubbed and poked with a fork
2 chipotles, minced
1/2 cup plain greek yogurt (2% or full fat – sour cream will also work)
1 T butter
1/2 tsp kosher salt
1/4 tsp black pepper
1.) Preheat your oven to 375°, and line a baking sheet with foil. Lightly spray the inside of the acorn squash with olive oil, and season the flesh with a sprinkle of kosher salt. Place the squash cut side down on the baking sheet, and place the potatoes on the same sheet. Bake for about 45 minutes, or until the squash and potatoes are fork tender (the potatoes might take longer than the squash).
2.) When the squash and sweet potatoes are cooked through, allow them to cool for a couple minutes. Use a spoon to scoop the flesh of each into a medium bowl, and add the chipotles, greek yogurt, butter, salt and pepper. Mash until smooth, and well-combined.
3.) Spread the mash into a baking dish, and pop back into the over for 5-10 minutes, so everything can warm through. Serve hot.
This could certainly be made ahead of time – I’d say up to 2 days in advance. Refrigerate the mash (either in an airtight container, or in the baking dish, covered with plastic wrap), and then reheat in the oven for 20-25 minutes before serving.
I’ve actually found that this makes for a great, quick, weeknight side dish. I throw the squash and sweet potatoes in the oven, and let them bake while I prep the rest of dinner, or work out, or watch some HGTV. Despite needing some baking time, the active prep for this mash is about 5 minutes total! Not too bad, if you ask me. It’s healthy, it’s creamy, it’s a little spicy, and it reheats beautifully – so make a big batch, and use it up throughout the week! You could even spread a little bit on to your post-Thanksgiving turkey sandwich, to add a little kick.
How can you not love a holiday that basically REQUIRES elastic-waist pants?