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Butternut-Sage Mashed Potatoes

Butternut-Sage Mashed Potatoes

"I like to add a bit of roasted garlic and rosemary to my mashed potatoes, but if I’m feeling really festive this recipe is my go-to. The richness of the butternut squash complements the potatoes perfectly, plus the orange and white swirls are beautiful and look just like autumn in a bowl!" — Julie Benz

Ingredients

  • 2 large side containers of Boston Market Mashed Potatoes, hot (can be heated in their microwaveable containers)
  • 1 1/2 Pound butternut squash
  • 4 Tablespoons flour
  • 1 Tablespoon finely chopped sage
  • 2 Teaspoons salt

Servings8

Calories Per Serving97

Folate equivalent (total)35µg9%


Lefse (Scandinavian Potato Flatbread)

This is what we wanted you to save leftover mashed potatoes for: lefse. We’ve wanted to make these for a while, but we never seem to have leftover mashed potatoes. Mashed potatoes are just so good that we generally eat them all the same day we make them. But, this time we planned ahead, and made more mashed potatoes than we could eat. All so we could make lefse the next day. Want to see how to make lefse? Just follow along.

We did have a recipe for lefse from Fire + Ice: Classic Nordic Cooking , by Darra Goldstein, but it used barley flour and started with one large russet potato. We didn’t have barley flour (we thought about grinding some), and we had mashed potatoes. So, we hit the Internet, but every recipe started with making mashed potatoes (from 5 to 10 pounds of potatoes), then adding flour. That’s fine, except we don’t know how much mashed potatoes come from 5 pound of potatoes, so we couldn’t judge how much flour to add. Eventually, we just decided to use about 1/2 cup flour for every cup of mashed, making it easy.


Butternut Squash Recipes To Warm Your Heart And Carry You Through Winter

Butternut squash is one of our favorite fall vegetables, in part because it is so versatile. When the choices at the farmers market start to dwindle, you have to rely on increasingly fewer vegetables to keep things exciting through the cold, and sometimes bleak, months ahead. Butternut squash is your answer. It's sweet enough to go into desserts, but also perfect for savory, warming dishes like soups, gratins and lasagna. Roasted butternut squash can turn a dull salad into a fall stunner, and can lend a vegetarian creaminess to dishes like risotto and ravioli.

If you find yourself hesitating to use butternut squash because you don't want to battle the rock-hard skin, fear not. We've got a life-changing trick for you for peeling butternut squash that requires nothing but a microwave. Once you've got this trick under your belt, butternut squash will be your go-to vegetable this fall and winter.

Besides the classic butternut squash soup, there are so many recipes that highlight this sweet-and-savory favorite. To make sure you never tire of this classic vegetable, we've rounded up 65 butternut squash recipes to carry you through fall and winter.


Recipe Summary

  • 2 butternut squash, halved and seeded
  • 1 cup water, or as needed
  • ¾ cup sour cream
  • ½ cup butter
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • salt and ground black pepper to taste
  • 2 sprigs fresh parsley, or as desired
  • 1 tablespoon sour cream

Preheat oven to 350 degrees F (175 degrees C).

Pierce butternut squash skin with a small knife and place cut-side down in a baking dish pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.

Bake in the preheated oven until squash is tender, about 1 hour.

Scoop squash into a bowl add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.


Recipe Finder

While this recipe includes suggestions for pasta shapes, any shape with ridges or holes that grab sauce will work great (and if those ridges or holes can grab small chunks of meat, even better).

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This recipe is something of a mash-up of avocado toast and a California roll — with wasabi-spiked avocado spread onto crunchy rice cakes, topped with crab and then showered with a confetti of crushed crispy seaweed snacks.

Cascatelli With Green Olives, Calabrian Chiles and Lemony Tuna

Inspired by the flavors and textures of gremolata, tapenade and tonnato aioli, this sauce is meant to be eaten with a pasta shape that has lots of texture, to grab onto all of the flavorful bits.

Everything Salmon With Cucumber and Red Onion Salad

Love lox and bagels with all of the traditional accompaniments? Then this dish may become a favorite.


Yum! "Dexter" Star Julie Benz Shares Fave Thanksgiving Recipes!

"Dexter" star Julie Benz is not only an actress, she's also an avid cook!

While Thanksgiving dinner can be a difficult time for those in the kitchen, Julie has shared her favorite tips for making tasty and stress-free memories during the holidays.

The most important suggestion: Don't sweat it!

"Inevitably, something will go wrong – take a deep breath, remember that everything will be okay, and enjoy the fact that you have the people most important to you there with you to laugh about it," Julie explains.

"If someone spills on the tablecloth or a side dish burns, it's not the worst thing in the world – you can always make a last-minute trip to Boston Market for another side (they're open Thanksgiving Day!)."

Check out a few of Benz's easy (and delicious-looking) recipes below!

Butternut-Sage Mashed Potatoes

"I like to add a bit of roasted garlic and rosemary to my mashed potatoes, but if I'm feeling really festive this recipe is my go-to. The richness of the butternut squash complements the potatoes perfectly, plus the orange and white swirls are beautiful and look just like autumn in a bowl!," she tells us.

-2 large side containers of Boston Market Mashed Potatoes, hot
(can be heated in their microwaveable containers)
-1 1/2 lb. butternut squash
-4 tablespoons butter
-1 tablespoon finely chopped sage
-2 teaspoons salt

Directions:

• Peel and cube butternut squash boil 8 minutes or until tender.
• Drain, puree and swirl squash using a blender or food processor until smooth.
• Swirl pureed squash into 2 large containers Boston Market Mashed Potatoes.
• Brown 4 tablespoons butter with 1/4 cup chopped sage and 1 teaspoon salt.
• Melt butter in a light-colored, heavy-bottomed skillet on medium heat.
• Stir continuously – the butter will foam and subside, and browned specks will begin to form. When the butter has a nutty aroma, remove from heat and pour over mashed potatoes/squash mixture

Makes 8-10 servings.

Apple Cranberry Walnut Stuffing

"No Thanksgiving is complete without stuffing – I like to add these toppings to put a little spin on the traditional dish. The walnuts and apples add a crispness to the side that I really love, and the cranberries add a surprise burst of flavor that's really unique!," she says.

Ingredients:

1 cup apples, peeled, seeded, small dice
1/2 cup walnuts, chopped
1/2 cup dried cranberries
2 large side containers Boston Market Fresh Vegetable Stuffing

1. Place stuffing in a greased 8X8baking dish, and top with apples, walnuts and cranberries.
2. Bake on middle rack of preheated 350F oven for 10 minutes or until toppings are crisp. Makes 6 servings.

Corn Soufflé

"This corn soufflé is so simple to make and will get you an unbelievable amount of compliments from your family and friends. The cheese topping is to die for!"

Ingredients:

2 Tbsp.butter, melted
1 pkg. (8 oz.) Cream Cheese, cubed, softened
1 large side container Boston Market Sweet Corn
1 pkg. (8.5 oz.) corn muffin mix
2 eggs
1/2 cup milk
2 green onions, thinly sliced
1/3 cup shredded cheddar cheese

1. Heat oven to 350ºF.
2. Stir the melted butter and cream cheese in large bowl until blended. Add Sweet Corn, corn muffin mix, eggs, milk and onions mix well.
3. Pour into a greased 2-qt. casserole dish.
4. Bake 45 to 50 min. or until golden brown.
5. Remove from oven and top with the cheddar cheese. Return to oven 5-10 minutes, or until cheese is melted. Makes 6-8 servings

Creamed Spinach Gratin

"None of the kids at your table will be complaining about eating their vegetables after they've tried this recipe. The most delicious spinach I've ever made, and the prep time is almost non-existent. It's great as an appetizer or side, and you can add artichokes or mushrooms for a tasty surprise!"

2 large side containers Boston Market Creamed Spinach
¼ cup seasoned bread crumbs
2 tablespoons freshly grated parmesan cheese
1 teaspoon extra-virgin olive oil

1. Heat oven to 450ºF. Coat a rectangular gratin dish with nonstick cooking spray.
2. Place spinach in the gratin dish and top with breadcrumbs and cheese, then drizzle olive oil over the top.
3. Bake 10-15 minutes or until top is golden brown and spinach is heated through.


Butternut-Sage Mashed Potatoes - Recipes

By Isabel Smith, MS, RD, CDN

Mashed vegetables are a staple at the holiday table, sweet or regular potatoes, butternut squash and others. Classic holiday potatoes get a bad wrap for being laden with calories and fat however, small upgrades to classic recipes like this one can help to make a typical mashed potato recipe much healthier and lower in calories, while still maintaining delicious flavor.

These turnips were extremely easy to make, were relatively low maintenance, and this same recipe could be used with any vegetable you can mash including cauliflower, butternut squash, carrots, potatoes and more. The key is taste-testing the recipe as you go to ensure that it’s tasty and palatable. Don’t be afraid to add more spices, a little Himalayan salt, or maybe even a dash of olive oil to add more flavor.

More Tips for Upgrading Classic Holiday Recipes:

  • use coconut oil or butter instead of classic butter
  • use herbs and spices over salt
  • use more nutrient-dense and concentrated sweeteners like maple syrup over white sugar, so you’re able to use less overall
  • use plant-based milks like hemp, coconut, oat, over heavy cream and butter to maintain creaminess and taste without the extra added calories and saturated fat

Also try our other mashed veggie recipes:

Note: The nutrition facts are based off 4 small servings.


Editorial Reviews

About the Author

Laura Sommers is The Recipe Lady!

She is the #1 Best Selling Author of the “Recipes for the Zombie Apocalypse” cookbook series as well as over 80 other recipe books.

She is a loving wife and mother who lives on a small farm in Baltimore County, Maryland and has a passion for all things domestic especially when it comes to saving money. She has a profitable eBay business and is a couponing addict. Follow her tips and tricks to learn how to make delicious meals on a budget, save money or to learn the latest life hack! --This text refers to the paperback edition.


Special offers and product promotions

About the Author

Laura Sommers is The Recipe Lady!

She is the #1 Best Selling Author of the “Recipes for the Zombie Apocalypse” cookbook series as well as over 80 other recipe books.

She is a loving wife and mother who lives on a small farm in Baltimore County, Maryland and has a passion for all things domestic especially when it comes to saving money. She has a profitable eBay business and is a couponing addict. Follow her tips and tricks to learn how to make delicious meals on a budget, save money or to learn the latest life hack!


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