There’s nothing like a side of mashed veggies to round out a menu. The success of this vibrant mash lies in roasting the veggies first, intensifying their flavors. Red kuri squash has a mild, chestnut-like flavor and a rich, velvety texture when cooked, which makes it great for mashing. Yellow beets and shallots add extra sweetness, while roasted garlic gives the dish a mellowness that elevates the earthy flavors. Serve with veggie steaks, vegan gravy, and a pretty salad for a party-worthy meal everyone will enjoy.
Tips
Red kuri squash: This winter squash looks like a smooth pumpkin and is also known as Japanese squash, orange Hokkaido squash, and Baby Red Hubbard squash.
To get it extra creamy: For a really creamy texture, combine roasted vegetables and garlic in a food processor. Process 2 to 3 minutes or until desired consistency.
For more inspiration, check out these tasty ideas:
- Baked Celeriac, Carrot, and Parsnip Mash
- Mashed Rutabaga with Italian Roasted Cauliflower and Chickpeas
- Vegan Mashed Potatoes with Kale
- Polenta and Sweet Potato Mash with Mushroom Sauce
- 1 bulb garlic
- 3 lb. red kuri squash, peeled and cut into 1-inch pieces
- 2 lb. yellow beets, peeled and chopped
- 2 cups chopped shallots
- 1 to 2 teaspoons smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ to ½ cup unsweetened, unflavored plant-based milk
Instructions
- Preheat oven to 400°F. Cut the top ¼ inch off garlic bulb so the clove tops are exposed. Wrap bulb in foil. Roast 40 to 50 minutes or until very soft. Let cool.
- Meanwhile, line a rimmed baking sheet with parchment paper. In a large bowl combine squash, beets, shallots, paprika, salt, and pepper; toss to coat. Spread evenly in prepared pan. Drizzle with ¼ cup water. Cover with foil; roast 45 minutes or until tender.
- Place roasted vegetables in a large bowl. Squeeze garlic from papery skin into the bowl. Mash with a hand masher or handheld mixer, adding milk as needed to achieve desired consistency.
The post Roasted Red Kuri Squash and Golden Beet Mash appeared first on Forks Over Knives.
