Your Thanksgiving won’t be the same without this Honey Nut Squash and Blue Cheese Puree! Served alongside classic mashed potatoes of course.
I’m currently obnoxiously listening to all of the Christmas playlists on Spotify, which obviously means that the holidays are upon us! Were just about one week out from Thanksgiving and 40 days from Christmas! The first part of this month was full of a ton of travel for me, so it really has snuck up on me.
I found a ton of beautiful honey nut squash at Trader Joe’s the other day, and I had to make this Honey Nut Squash and Blue Cheese Puree as my first holiday-inspired dish. If you’ve never had a honey nut squash, it’s similar to butternut squash, only they’re about half the size, darker in color, and sweeter! You seriously HAVE to try them if you come across them in your grocery store. If not, you could totally do this same recipe with equal parts of butternut squash or even pumpkin.
The thing I love most about this puree is its versatility. You can obviously serve it as a side to go along with your turkey, but you can also use all of the leftovers in so many ways! Leftover utilization includes: ravioli filling, pasta sauce, panini spread, quesadilla filling, etc… the possibilities are endless!
Now, blue cheese fans probably won’t like this, but you can’t win ’em all. If you like the idea but can’t handle the pungent deliciousness of blue cheese, goat cheese would be fab as well! Basically, this recipe is here for you to build on and make your own. It’ll take you less than 30 minutes to throw together, and that’s essential when you’re also making things like a giant turkey and stuffing, right?
I’ll definitely have a few more recipes coming at you before the big T-Day, so stay tuned and let me know if there is anything that you would like to see! If you need some more inspo, check out my Brussels Sprout Salad With Pomegranates and Candied Pecans.
- 3 small honey nut squash, peeled and cut into cubes
- 3 ounces blue cheese
- 2 tablespoons milk
- 1 tablespoon fresh sage, minced
- Kosher salt and black pepper to taste
- Bring a large pot of water to a boil.
- Once boiling, add a big pinch of salt and the cubed squash.
- Cook the squash until soft, about 10-15 minutes.
- Drain the water out of the pot and add in the blue cheese, milk, sage, salt, and pepper.
- Mash with a potato masher or immersion blender/stick until the desired mashed consistency is reached.
- Taste and add more salt and pepper if needed.
You could substitute about 1 and 1/2 butternut squash if you can't find the honey nut!