I absolutely adore this dish because not only is it incredibly healthy, but it's also the perfect addition to any holiday spread or meal. Packed full of vitamin - A and just a touch of sweetness, it's a guilt-free option that still satisfies any craving. Plus, it's so easy to make that anyone can whip it up as a side dish for a weeknight dinner or for a big holiday feast. The best part is, it's versatile and can be enjoyed anytime of the year. The delightful combination of health and taste makes this dish a true winner in my book.
Ingredients:
- 1 medium butternut squash
- 1 medium acorn squash
- 2 sweet potatoes
- 1 cup of marshmallows
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 3 tablespoons butter, melted
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F
2. Start by preparing the vegetables. Peel and chop the butternut squash, acorn squash, and sweet potatoes into 1-inch cubes.
3. Place the chopped vegetables in a large pot. Fill the pot with water and bring it to a boil over high heat. Let the vegetables cook for 10-12 minutes or until they are fork-tender.
4. Drain the vegetables and transfer them to a large mixing bowl. Using a potato masher, or immersion blender mash the vegetables until they are smooth and well combined.
5. Add 2 tablespoons of melted butter, brown sugar, and a pinch of salt and pepper to the mashed vegetables. Mix everything together until well combined.
6. Grease a casserole dish with the remaining melted butter.
7. Spread the mashed vegetable mixture evenly in the casserole dish.
8. Sprinkle the marshmallows and chopped pecans over the top of the vegetable mixture.
9. Bake the casserole for 20-25 minutes or until the marshmallows are golden and the casserole is heated through.
10. Once done, remove the casserole from the oven and let it cool for 5 minutes before serving.