Check out a delicious new dinner recipe that the whole family will love. This is a classic comfort food type dinner, with a bit of spicing up. Guaranteed to help get your kids to eat their veggies!
Crispy Garlic Asparagus with Whipped Potato and Squash
3 medium potatoes, cut into 1 inch cubes (preferably Yukon gold, but other varieties will work)
½ butternut squash, cut into 1 inch cubes (about 2 cups)
1 bunch (about 2 lbs. asparagus)
1 T. brown sugar
3 T. butter
3 large garlic cloves, finely diced
1/3 cup cream
1 Tsp. salt, plus more to taste
Peel and cube potatoes and butternut squash. Steam squash and potatoes together until a knife is easily inserted, about 20 minutes. Place steamed squash in mixing bowl and add 2 T. butter, set aside.
Place 1 T. butter in skillet on medium-high heat. Remove tough ends of asparagus (about 1-2 inches) and add to skillet with ½ the diced garlic. Cook, stirring occasionally for about 5 minutes, then add left over garlic and a few pinches of salt. Cook until asparagus is softened, but still slightly crunchy (about 10 minutes). Remove from heat.
Combine cream, brown sugar, and salt in liquid measuring cup and warm in microwave, about 1 minute. While mixing the potatoes and squash with a hand mixer, pour in cream mixture until smooth (you can also use a ricer and stir in the cream).
Lay asparagus over desired amount of potato-squash mixture. Enjoy!
Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf