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Archive for November, 2014

BUTTERNUT PLANTAIN WHIP

Thursday, November 13th, 2014

You will never miss baked yams on Thanksgiving Day once you’ve tasted this dish.


 

 

1 large butternut squash (about 2 pounds) peeled, seeded and cut into 1-inch cubes

1 (12-ounce) yellow plantain (with black spots), peeled and cut into 1/4-inch slices

4 tablespoons (1/2 stick) unsalted butter

1/3 cup clover honey

2 tablespoons finely grated orange zest

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

Pecan halves, for garnish

1.  Preheat oven to 350° F.  Grease an 11/2-quart casserole dish with butter.  Set aside.

2.  Place squash and plantain into a vegetable steamer.  Cook about 10 minutes or until vegetables are very soft.  Transfer to a food processor; pulse into a smooth puree.

3.  Add  butter, honey, orange zest, cinnamon and salt to puree; pulse until well blended.  Place into the prepared dish.  Garnish with pecans.

4.  Bake about 30 to 35 minutes or until heated through.

Note:  If desired, this dish can be made a day in advance and baked when ready to serve.

Yield:   8 servings

Source:  Comfort Cooking Without Grains and Refined Sugars, p. 138.