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


20 mins
50 mins


  • Oven
  • Large pot
  • Baking Sheet
  • Saucepan


  • 1.5 lb bag Little Potatoes
  • 2 to 3 Tbsp Olive oil, for roasting
  • 1 cup Butternut squash noodles
  • (to taste) Salt and pepper

Sage Sauce:

  • 2 Tbsp Olive oil
  • 1 clove Garlic, minced
  • 1 Tbsp Fresh sage, chopped
  • 2 Tbsp Flour
  • 2 cups Vegetable broth


  • Step 1

    Preheat oven to 415°F

  • Step 2

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

  • Step 3

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

  • Step 4

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

  • Step 5

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

  • Step 6

    While the potatoes are roasting, prepare the sage sauce.

  • Step 7

    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

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

  • Step 9

    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

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

  • Step 11

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