During Advent, I like to serve comfort food. While the Miso in this recipe is optional, if you do use, you’ll find it adds a wonderful, rather mysterious, taste to this dish. It’s an umami sort of mystery. Try it. I bought my Miso from Amazon.

Butternut Squash Mash

Ingredients

1 tablespoon canola or olive oil or coconut oil

3 tablespoons unsalted butter

One butternut squash, peeled, seeded and cut into pieces*

1 garlic clove, finely chopped

3 to 4 fresh sage leaves, finely chopped

1 tablespoon Miso (optional)

Sea salt & freshly ground black pepper

Preparation

• Melt the oil with 1 1/2 tablespoons of butter in a large pot (if you have one, use ceramic).
• Add the squash and simmer for 5 minutes or so, until the squash just barely begins to brown.
• Now add the garlic and sage and season to taste with salt and pepper.
• Add 3 to 4 tablespoons of water.
• Cover the pan and let the squash steam in the water for about 20 minutes.
• Check after 10 minutes and add more water if it seems dry.
• Now put the squash and liquid into a food processor or Vitamix with the rest of the butter. Add the optional Miso (highly recommended) and process until smooth and airy.
• Taste and adjust seasonings. Ad more butter or cream if you want it thinner.

Another “mash” that I’ve also served with holiday roasts is the following:

Broccoli Mash

Ingredients

3 large broccoli crowns, cut into small florets

1 large , 1 medium russet potato, cut into 1 or 2 inch dice

2 Tb butter

2 Tsp dried thyme

¼ cup heavy cream (optional)

Salt & pepper, to taste

Preparation:

• Peel the potatoes, cut them into  1 or 2 inch chunks and add them to a large pot of boiling water. Add 1/2 teaspoon salt and boil until very soft, 10 to 12 minutes
• Roughly chop the the broccoli crowns into small florets. Place in a steamer over a pot of simmering water and steam covered for 10 to 12 minutes until broccoli is soft and well done. The color is likely to be an unattractive green.
• When the potatoes and broccoli are done, place in a Vita mix or food processor. Add the butter and cream and puree until thoroughly mixed and there are no chunks or particles remaining.
• Serves 4-6

Joyce West