Pumpkin season is finally here! I started early, and have been enjoying my pumpkin almond smoothie with pumpkin spice all of last week already! Pumpkin is such an amazing, filling vegetable. Yes, it's a starchy vegetable, but you do not have to go all no-carbs crazy on it. It's filled with fiber, meaning it keeps you feeling full longer, and it helps with stabilizing your blood sugar. It will release energy slowly throughout the day, making sure you don't fall into an energy low between meals. I personally love pumpkin all day long. I make a pumpkin butter I add to my oatmeal, I use roasted pumpkin on my salad, and pumpkin soup is my absolute favorite. Well, was my favorite. I think this garlic sage butternut squash mash is definitely taking over first place. I can see this sophisticated dish taking over every Thanksgiving table this year. Well, I can dream! :-) You just have to try this!
Preparation time: 50 minutes
Makes 4 side servings:
- 1 medium sized butternut squash
- 7 pitted olives
- 3 garlic cloves
- 5 fresh sage leaves
- 2 Tbsp extra virgin olive oil
- sea salt, freshly ground black pepper, and chili flakes
Start by pre-heating the oven to 200°C/ 400°F. Line a baking tray with parchment paper.
Cut the butternut squash in half from top to bottom. Place the halves cut side down on the baking tray, and roast for 30 minutes until soft.
In the meantime, mince the garlic in a garlic press or chop it very finely. Chop the olives and sage leaves very finely, and leave everything on the side.
Once the pumpkin is done, scoop out the seeds and discard.
In a big pan over medium heat, heat the olive oil, garlic, and chopped sage for 3 minutes until slightly browned.
Scoop out the pumpkin flesh from the skin (it should be about 3 cups of mash), and add to the pan with the chopped olives and a splash of water. Stir for 5 minutes until creamy.
Season with sea salt and black pepper. Place in a serving bowl, and top with chili flakes.
Happy pumpkin season!