Today’s recipe is from my good friend, Noemi. She’s a genius in the kitchen and she comes up with the most creative ideas. Her most recent concoction was for a little running get together we had. One of us is vegan, so almost all of our dishes for our potluck were dairy- and egg-free. Noemi’s dish was by far the most festive and was extremely tasty.
This is a tasty and healthy side dish– gluten-free, dairy-free, egg-free, meat-free — it is full of veggies and Halloween fun!
Halloween Mashed Potatoes
- 2 russet potatoes, peeled and cubed
- 3 medium sweet potatoes, peeled and cubed
- About 2 cups of cubed butternut squash
- 5 large carrots, chopped slightly smaller than all the other vegetables
- 1 head of garlic
- 2 Tbsp olive oil
- salt to taste
- Green food coloring (optional, for garnish)
- Kale leaf and stem (optional, for garnish)
First, preheat oven to 350˚ F. Slice the top off of the garlic, drizzle with a bit of the olive oil and sprinkle some salt on top. Wrap the garlic cut side up in a large piece of tin foil, then put it in a pan in the oven to roast. This took about 25 minutes, but depending on the size of your garlic, may take a bit longer. You want the garlic to be squishy soft when you take it out of the oven.
While the garlic roasts, put potatoes, sweet potatoes, butternut squash, and carrots into a large pot. Cover with water. Bring to a boil over high heat, for about 10-15 minutes. Check the softness of the vegetables (by taking one piece out and testing to see if it squishes easily against the back of a fork) before draining all the water out.
After allowing the roasted garlic to cool a bit, add it in to the large pot with all the drained vegetables. Add the 2 Tbsp oil and salt to taste. You can then mash them all together with a potato masher or use an electric mixer to make a smooth veggie mash.
Put the mash into a round or oval serving dish and smooth out the top.
This part is optional, but where the Halloween fun really comes in!
Put about 3 Tbsp of the garlic veggie mash into a plastic ziploc bag. Add 3 drops of green food dye. Squish it all together to make a green topping for the face of the pumpkin.
Cut a small corner off of the plastic bag, then use the green “icing” to draw on eyes, nose, and a jagged pumpkin grin! Top the pumpkin face with a kale stem and leaf.
Don’t forget to link up with Annmarie and me for Meatless Mondays. And please — follow the rules. For a rules refresher, click here. Happy Monday!