Butternut Squash and Sage Smashed Little Potatoes Butternut Squash and Sage Smashed Little Potatoes

Butternut Squash and Sage Smashed Little Potatoes

Top crispy smashed Little potatoes with creamy sage sauce and pretty twirls of butternut squash for a chic, vegan holiday appetizer.

 

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Preheat oven to 415°F

Boil potatoes for 15 minutes or until the largest potato is fork tender. Drain

On a baking sheet, smash the potatoes using a potato masher until the potatoes are flattened but stay together in one piece.

Drizzle or brush potatoes with 2 to 3 tablespoons of olive oil. Season with salt and pepper.

Bake potatoes for 35 minutes or until the edges are crisp and browned.

While the potatoes are roasting, prepare the sage sauce.

In a saucepan, heat two tablespoons of olive oil over medium heat. Add garlic and sage. Cook for one minute, stirring often. Add flour and whisk, cooking for one minute.

Slowly whisk in two cups of vegetable broth. Cook for five minutes.

Heat one tablespoon of olive oil in a large frying pan over medium heat. Sauté butternut squash noodles for 4 to 5 minutes, until tender. Season with salt. Do not overcook

Twirl butternut squash noodles around the handle of a wooden spoon.

To serve, pour a spoonful of sage sauce onto hot smashed potatoes and top with a butternut squash spiral.

Step 1 out of 11

Preheat oven to 415°F

Step 2 out of 11

Boil potatoes for 15 minutes or until the largest potato is fork tender. Drain

Step 3 out of 11

On a baking sheet, smash the potatoes using a potato masher until the potatoes are flattened but stay together in one piece.

Step 4 out of 11

Drizzle or brush potatoes with 2 to 3 tablespoons of olive oil. Season with salt and pepper.

Step 5 out of 11

Bake potatoes for 35 minutes or until the edges are crisp and browned.

Step 6 out of 11

While the potatoes are roasting, prepare the sage sauce.

Step 7 out of 11

In a saucepan, heat two tablespoons of olive oil over medium heat. Add garlic and sage. Cook for one minute, stirring often. Add flour and whisk, cooking for one minute.

Step 8 out of 11

Slowly whisk in two cups of vegetable broth. Cook for five minutes.

Step 9 out of 11

Heat one tablespoon of olive oil in a large frying pan over medium heat. Sauté butternut squash noodles for 4 to 5 minutes, until tender. Season with salt. Do not overcook

Step 10 out of 11

Twirl butternut squash noodles around the handle of a wooden spoon.

Step 11 out of 11

To serve, pour a spoonful of sage sauce onto hot smashed potatoes and top with a butternut squash spiral.

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