Sprout & Pea

As excited as I was to roast my first leg of lamb the other night, I still wanted to eat my veg­gies. We received an adorable baby acorn squash with our CSA and still had a but­ter­nut squash lay­ing around from a pre­vi­ous veg­gie box so we roasted them both and decided to make a nice mash as a side for our lamb. Since the cashew cream worked so nicely in the vegan risotto I recently made, I decided to try adding it to this mash in place of but­ter. I always love the fla­vor of car­damom in the win­ter and thought it would go nicely with the orange fla­vor in the lamb so I mixed some into the squash along with some honey and mashed it all together. The cashews from the cashew cream added a bit of a grain­i­ness to this but the fla­vors were deli­cious and it turned out to be a per­fect fall dish. Here’s how to make it…

1 but­ter­nut squash and one acorn squash (you can use just one or the other)
1/​2 cup cashews blended with a bit of water for cashew cream (or but­ter)
1 tsp car­damom sea­son­ing
1 tbs honey

To roast the squash, cut in half and place each side face­down in about a 1/​2 inch of water in a pyrex dish. Cover with tin­foil and roast at 400 degrees for about 30–45 min­utes or until squash is soft enough to mash. Remove and let cool for a few min­utes. Add cashew cream or but­ter and mash with squash. Mix in car­damom and honey.