Creamy Delicata Squash & Turnip Mash

I ate it cold the next day. Hubs was horrified (and kinda impressed)

I ate it cold the next day. Hubs was horrified (and kinda impressed)

When I made this mash I was listening to this, so it’s possible the warm fuzzies I got while eating it are partly Stevie Wonder-related.

But they are also partly because it’s rich and creamy and good.

And we’re a house of avowed squash-haters, so you can trust me when I say that this mash is the best thing to happen to a gourd since I stuffed one full of bacon and cheese.

this is a delicata squash. You're going to be seeing a lot more of them

this is a delicata squash. You’re going to be seeing a lot more of them

Delicata is sweeter and creamier than other squash varieties and apparently you can even eat the skin.

But that’s further down the road – first try this mash and get onboard with Team Delicata.

Creamy Delicata Squash & Turnip Mash (serves 2-3)

  • 1 small turnip, peeled and diced
  • 1 small delicata squash, peeled, de-seeded and diced
  • 1 tbsp butter
  • 1 tbsp sour cream
  • 1/3 cup grated parmesan
  1. Add the turnip and squash to a pan, pour in enough water to cover, add a pinch of salt and bring to a boil.
  2. Reduce the heat and let simmer for 15 minutes until the turnip and squash are tender.
  3. Drain and add season generously. Add the butter and sour cream and mash until smooth.
  4. Stir in the parmesan and serve.

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4 thoughts on “Creamy Delicata Squash & Turnip Mash

  1. Pingback: Smashed Brussels Sprouts | Things My Belly Likes

  2. Pingback: Garlic Squash Noodles | Things My Belly Likes

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