Roasted Winter Vegetable Mashed Bowl

simple Recipe Butter Mashed potatoes topped with roasted carrots, acorn squash, Brussel sprouts and broccoli, then drizzled with savory leek gravy and cranberry sauce.

Ingredients

  • Croquettes:
  • 1 pouch Lamb’s Supreme Butter Mashed Skin-on (M0155)
  • 3 lbs. acorn squash, sliced
  • 6 lbs. carrots, 2 in. slices 
  • 3 lbs. Brussel sprouts
  • 1/3 cup brown sugar
  • 1/2 cup olive oil
  • To taste salt & pepper
  • 3 lbs. broccoli florets 
  • 2 garlic cloves, minced
  • 12 oz. leeks, sliced thin
  • 8 oz. butter
  • 4 oz.

Directions

  • 1. Prepare one pouch of Lamb’s Supreme® Butter Mashed Skin-on (M0155) potatoes to manufacturer directions.
  • 2. Toss acorn squash and carrots in olive oil, brown sugar, salt and pepper and lay on a sheet pan
  • 3. Toss broccoli with garlic, salt and pepper and add to sheet tray
  • 4. Roast vegetables at 425F for 20-25 minutes, until browned
  • 5. In a saucepan, on medium heat, melt 4 oz. of butter with leeks and

Yield

8-10 servings