What You Will Need: Roasted Vegetables (a blend of carrots, celery, onions, turnips & sweet potatoes. Diced, drizzled with olive oil, salt/pepper 350 degrees till soft). Red skin potatoes, spaghetti squash, half & half, sour cream, flour, butter & scallions.
**Optional items; shredded cheese & panko bread crumbs.
Heat your oven to 375.
Cut and place your potatoes in cold water, bring to a boil & cook till you can pierce them with a fork. Drain, return potatoes back to the pot. Add in butter, half & half, sliced scallions and a dollop of sour cream. Salt/pepper and set aside.
Place your roasted vegetables into a large sauté pan. Add in the squash.
Sprinkle in a couple spoon fulls of flour. Stir, allowing the flour to cook, then add a liquid. I chose water to keep it vegetarian but use any stock you would like.
Place the mixture into your oven safe dish. Generously spoon on your mashed potatoes.
These last two additions are optional. Top with shredded cheese & sprinkle on the bread crumbs.
Bake in the oven till the cheese is melted and the panko browns.
Hearty & full of flavor, the perfect dish on a cold winters day!
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Enjoy & Always Cook with Love!
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