It’s always delightful when a four or five ingredients come together to create something blissful. Such is the case with this brightly flavored butternut squash and sweet potato mash. I was inspired to try it when I tasted some smashed butternut and sweet potatoes at a friend’s home on Thanksgiving this year. I thought it was ingenious: combining the two types of root veggies creates variety and contrast of texture, as well as subtle sweetness. My friend mentioned she’d added a little bit of orange juice, and indeed, the citrus notes brought everything to life.
This recipe requires just a few key ingredients: coconut oil, for a comforting, buttery taste, salt and pepper (of course), an orange, and your root veggies. It’s fun to make, and the leftovers keep well.
This dish was a good reminder to use more citrus in surprising places–orange and grapefruit juices add such wonderful brightness to dishes, especially in the winter when our bodies are screaming for sunny tastes.
I enjoyed my leftovers two days in a row as part of my packed lunches–yes, packed lunches are back! While I’m not bringing food to campus, I am bringing my lunchbox to Dr. Chutkan’s office on the days when I work with patients. In some ways, it’s fun to pack lunch–it forces me to put a little more thought into what I’ll be eating than I normally would. My days at Dr. Chutkan’s office tend to be fairly non-stop; she has built her practice around spending adequate time with each patient, but even so, it’s back-to-back. I’ve been trying to pack food that’s nutrient dense, filling, and really easy to pack. The following two lunches fit the bill:
Brown basmati rice with chopped kale, dill, lemon, EVOO, salt and pepper, and some leftover mash. Served with arugula and an avocado. I usually try to bring some sort of tasty dressing, but when I haven’t got time to pack that, slicing an avocado up at work will do. Some trail mix for snacking through the day, too.
Lentils and chopped kale (I had a big frozen bag and have been defrosting and mixing into my lunches through the week), some of my mash, leftover green beans from last night’s dinner, along with a tofu tahini sauce. Trail mix and an apple for snacks. Proof that one dish can liven up a couple of easy lunches.
That’s it for tonight, friends–I hope you enjoy the mash!