![]() ![]() She normally roasts her squash with a touch of butter, brown sugar, and cinnamon and then mashes it until it is super creamy and delicious.Īnd while this method definitely works, I have come to rely on my slow cooker to do the hard work for me. It's something I have been watching my mother make for years and after thinking I didn't like it growing up, now it's a dish I look forward to and that we all love. Mashed butternut squash is constant on our holiday table. Bake for 35 to 40 minutes or until the tofu filling is set.Slow Cooker Butternut Squash is an easy, delicious, and healthy side dish (no roasting or boiling needed) that you can make for any holiday meal.Press the veggies into the filling just enough to keep them anchored.Using a large spoon, evenly distribute the veggies on top of the tofu filling. ![]() Carefully mix the roasted butternut squash with the sauteed Brussels sprouts.Spread the filling over the baked mashed potato crust. Add all the tofu filling ingredients to your blender and blend until smooth.Then add the Brussels sprouts and sage and saute another 5 minutes, until the sprouts begin to soften. Heat the olive oil in a medium saute pan and saute the onion until translucent.If the crust puffs up, you can just press it down with a spatula. Bake the crust for 30 to 35 minutes, until it just begins to brown.Then use a spatula to even out the bottom of the crust. ![]() Make the side walls of the crust fairly thick and bring them up to the top of the pan.
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