Recommended Equipment
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Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious! Peeling and cubing the vegetables before roasting would, in theory, create more surface area to get caramelized and seasoned while roasting, resulting in more flavor. But I’ll do almost anything to avoid peeling veggies, especially hard-to-peel ones like butternut squash. Here’s the compromise: The halved squash and sweet potatoes are scored in a crosshatch pattern on the surface before seasoning and roasting, peel ON, creating more nooks and crannies for the flavor to seep in and surface area to get caramelized with no peeling required. Woo hoo! You’re going to want this delicious, rich side dish all fall and winter long, and it would be the perfect addition to your Thanksgiving or holiday table. 2. Cut the potatoes and squash in half and remove the seeds and pulp from the squash. Use a sharp knife to score the cut sides of the veggies and place on the baking sheet. Brush with a mixture of brown butter and maple syrup, and season with salt, pepper, and chopped fresh rosemary. Roast until the flesh of the veggies is tender and can easily be pierced by a fork. 3. Scoop the flesh of the veggies from their peels with a spoon and place in a large bowl. Add more brown butter, maple syrup, and heavy cream, and mix with an electric mixer or mash with a potato masher. Season to taste. 4. Finally, transfer the puree to a serving dish and use a spoon to smooth out the top and create indents and rivets. Drizzle the remaining brown butter on top and serve! Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
