My wife brought home a butternut squash and a leek from a local organic farm, and we decided to use the two in conjunction with one another! So, we opted to make a leek infused mash…kind of like our Irish Cheddar Colcannon, but with leeks standing in for the cabbage and scallions and with butternut squash standing in for the potatoes. In the end, the sweetness of the squash paired very nicely with the grassy onion notes of the leeks, and this turned out to be a really tasty side dish!
We served our mash with Rosemary Roasted Pork Tenderloin, but we think this would pair really nicely with other options as well. A few possible pairing suggestions we have are Maple Bourbon Pork Tenderloin, Dutch Oven Turkey Breast, and Herbed Butter Seared Lamb Chops.
Time: 40 Minutes
Ingredients:
- Butternut Squash
- A Leek
- 2 Tablespoons Butter
- 1/4 Cup Milk
- Salt
- Black Pepper
Method:
- Cut your butternut squash, and scoop out the seeds. Then, remove the skin, and cube the flesh of your squash. (Alternatively, you could buy pre-chopped squash)
- Place your squash cubes in a pot, and cover with water. Boil until soft.
- As your squash boils, turn your attention to your leeks.
- Cut the tops off, and discard (or use to make a soup stock)
- Slice the stalk of your leek in half lengthwise.
- Slice each half stalk into ribbons.
- Sauté in a little butter.
- When your squash cubes are soft, drain the water, and add your milk and butter to the pot, and mash together. Add in a little salt and pepper as well.
- When your leeks have started to caramelize, add them to your mashed squash, and fold everything together.
- Plate, devour, and enjoy!
