Possibly no meal is more lovingly planned than our Christmas dinner. A ritual steeped in tradition, it offers a blissfully familiar array of dishes that have been passed from generation to generation. A menu often derived from family origins and time-honored customs, this most celebratory repast always comes together with the help of many hands, many hearts, and many well-kept secrets.
Adding a culinary twist to the buffet, Butternut-Squash-and-Fennel Mash presents a golden alternative to the more traditional creamed potatoes. Bacon, garlic, and thyme complement the flavors of winter squash and fennel simmered in a buttery broth.
Butternut-Squash-and-Fennel Mash
2015-12-14 21:36:28
Makes 6 to 8 servings
Ingredients
- 8 slices bacon
- 3 tablespoons butter
- 1 clove garlic, minced
- 1 head fennel, trimmed and chopped
- 1 small butternut squash (about 2 pounds),
- peeled, seeded, and chopped
- 3 teaspoons coarse salt
- 2 teaspoons ground black pepper
- ½ cup milk
- ½ cup heavy whipping cream
- Garnish: crumbled bacon and fresh thyme leaves
Instructions
- In a large Dutch oven, cook bacon over medium-high heat, turning frequently, until browned, about 8 to 10 minutes. Remove bacon, reserving 3 tablespoons drippings. Let bacon cool completely; crumble.
- Add butter to reserved bacon drippings. Add garlic, and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add fennel, squash, salt, and pepper. Cover with 1 inch water. Bring to a boil; reduce heat, and simmer over medium-high heat until tender, about 15 to 20 minutes.
- Drain in a large colander; return squash and fennel to pot. Stir over medium heat until dry, about 2 to 3 minutes. Add milk and cream; mash with a potato masher until creamy or desired consistency is reached. Garnish with reserved bacon and thyme, if desired.
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