You might not think much of a sweet potato and butternut squash miso mash combination, but do not let this recipe slip away.

After a wonderful day in Napa recently, Ryan and I went out for some gourmet burgers ‘n sides. <– Because why wouldn’t you?

And look, for me to replicate this “gourmet burger,” it would take less than 5 minutes. I”ll spare you that today since I’m confident you’ve got this down.

Gourmet Burger

But one of the sides we had was so amazing, the perfect blend of sweet meets salty, just like trail mix. They called it, Sweet Potato Miso Mash

I tasted a few bites. Technically, it wasn’t even mine….it was Ryan’s, but he loves to share.

By “taste,” I mean I really sat there, savored it and figured out exactly how they made it – just by savoring each bite. And yes, I’m the nerd who is always doing this at restaurants.

I came home, and made my own version of it.

This is quick and easy, just the way you like it.

Dig in….

Sweet Potato Butternut Squash Miso Mash found via www.agutsygirl.com

Butternut Squash and Sweet Potatoes getting ready to roast for the Sweet Potato Butternut Squash Miso Mash recipe via www.agutsygirl.com Parsley Sweet Potato Butternut Squash Miso Mash recipe via www.agutsygirl.com Organic Mellow Red Miso Sweet Potato Butternut Squash Miso Mash recipe via www.agutsygirl.com

Sweet Potato and Butternut Squash Miso Mash

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Sweet Potato and Butternut Squash Miso Mash agutsygirl.com #miso #sweetpotatoes #fermentedfoods #guthealth

Butternut Squash Miso Mash
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups sweet potato, skinned and cubed
  • 2 cups butternut squash, skinned and cubed
  • 2 teaspoons olive oil
  • sea salt, to taste
  • 2.5 teaspoons miso
  • 6 Tablespoons light coconut milk (no carrageenan!)
  • ½ Tablespoon parsley
Instructions
  1. Preheat oven to 400 degrees.
  2. Skin and cube all sweet potato and butternut squash.
  3. Toss them in a bowl with the olive oil and sea salt.
  4. Place mixture on an oven-safe pan brushed with olive or coconut oil.
  5. Bake for about 32 minutes.
  6. Transfer to a mixing bowl (I used my Kitchen Aid).
  7. Add miso, coconut milk and parsley.
  8. Blend until it reaches a finely-whipped consistency.
  9. Dig in and try not to eat the whole batch in one sitting – I dare you:)

 

Mix it first Sweet Potato Butternut Squash Miso Mash recipe via www.agutsygirl.com Roasted Sweet Potatoes and Butternut Squash for Sweet Potato Butternut Squash Miso Mash recipe via www.agutsygirl.com Blend it -> Sweet Potato Butternut Squash Miso Mash recipe via www.agutsygirl.com Whip it -> Sweet Potato Butternut Squash Miso Mash recipe via www.agutsygirl.com Whipping -> Sweet Potato Butternut Squash Miso Mash recipe via www.agutsygirl.com Sweet Potato Butternut Squash Miso Mash recipe via www.agutsygirl.com

Why Miso Mash?

I’m asked this one a lot, “Why Miso? Isn’t it soy?”

Yes, you’re right. It is soy, but it’s a fermented soy.

Miso is listed as one of the world’s healthiest foods (for digestion) because it is a food that has been “pre-digested.” That’s because Aspergillus and other micro-organisms used in fermentation of soy miso can help metabolize proteins, carbohydrates, and fats found in soybeans and transform them into smaller molecules that may be more easily digested. 

Furthermore, high-quality miso can contain “friendly” bacteria like lactic acid bacteria (including various species of Lactobacillus) that might be helpful in supporting intestinal microflora.

If you like fermented recipes, check out 10 Probiotic Recipes to Start the New Year. If you just read this and thought, “Why do sweet potatoes give me gas, though,” then read THIS

Let me know if you try this one!

Xox,
SKH

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