Nico’s Squash & Potato Mash
Nico’s Squash and sweet potato purée
accompaniment for a Christmas standing rib roast
Butternut squash, peeled seeded and cut into pieces
Sweet potato, peeled and cut up into pieces
Fresh grated turmeric
Fresh black pepper
Wilt onion and garlic in coconut oil, add all the vegetables and spice and saute for a few minutes longer. Add a glass of white wine, cover and cook on low to medium heat.
When cooked through, blend or mash, (may use a bit of butter, id desired). Serve with pumpkin seeds and thin sliced scallion.