Pumpkin Pie Spice Vegetable Puree with Espresso Topping

This pumpkin pie vegetable puree is a dish I have been making for years but it wasn’t until a trip to Argentina that I discovered the power of the sweet potato/espresso combination! You can find espresso powder online or cooking stores in the baking section. I don’t recommend using leftover espresso grounds as they do not give the same flavor. Believe me, the recycler in me has tried!

Supplies:

• Vitamix
• Spatula
• Cutting board
• Sheet pan
• Silicone baking mat
• 8 inch chef knife
• Colander
• Cut resistant gloves

Ingredients:

1. 2 acorn squash
2. 2 large orange flesh sweet potatoes
3. 2 tsp pumpkin pie spice
4. 2 cups water
5. 1 tablespoon espresso powder

Instructions:

Roast Vegetables:

1. Preheat oven to 450 Bake.
2. Line baking sheet with silicone mat.
3. Cut acorn squash in half and remove seeds.
4. Cut sweet potatoes in half-length wise.
5. Place acorn squash and sweet potatoes skin side up on silicone mat.
6. Bake for 40 minutes or until fork soft.
7. Remove from oven and allow to cool enough to handle.

Make the Mash:

1. This will be done in 2 batches.
2. Once cool enough to handle, add 2 acorn squash halves and 2 sweet potato halves to high speed blender.
3. Add 1 tablespoon pumpkin pie spice to blender.
4. Add 1 cup water to blender.
5. Blend until smooth.
6. Add puree to cast iron skillet.
7. Repeat this process with remaining ingredients.
8. Once all of the puree is in the cast iron pan, top with 1 tablespoon of espresso powder.
9. Bake for 40 minutes or until topping starts to crack.