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Cauliflower Mash with Acorn Squash

Cauliflower Mash with Acorn Squash

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Serves 8
1 head cauliflower
1 acorn squash
6 tablespoons butter
1/2 cup120 ml half and half
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon crushed dried thyme leaves
1 teaspoon salt
1 cup chopped walnuts

Preheat oven to 400 degrees F200 degrees C.

Break the cauliflower into florets. Halve the acorn squash and remove seeds and membranes. Cut into chunks. In a steamer, steam the cauliflower and squash until fork tender. You may need to do this in batches. Remove from steamer, and when cool enough to handle, remove the skin of the squash and discard. Place cauliflower and squash in the bowl of a food processor along with butter, half and half, vanilla extract, thyme and salt; process until slightly chunky. You may also mash by hand for a more rustic texture.

Pour into 1-quart1-litre baking dish that has been sprayed with non-stick spray. Top with chopped walnuts and bake until bubbly, about 30 minutes.




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