This cauliflower pumpkin mash is made with creamy mascarpone and topped with vanilla granola and pecans. A healthier alternative to sweet potato casserole!
We never really did those weird (to me) sweet potato casseroles with the mini marshmallows on top in my family. My great-grandmother, then grandmother and now mom religiously make “torta” (sweet potato pie) every Christmas but the traditional Thanksgiving casserole has never made an appearance on our holiday table.
I used to think I was missing out big time by this, kinda like how my mom refused to buy the fun snacks for us as kids (looking at you, Poptarts), being deprived of a side dish studded with marshmallows just seemed cruel.
I don’t actually know when I first tasted the classic dish, it might’ve been in college at our epic Thanksgiving dinner in the caf, but the let down was one of the most disappointing situations of my life.
It was weirdly (overly) sweet and instead of the marshmallows complementing the sweet potato, it just made the whole situation worse. All those years of built up anticipation, gone with the first forkful.
This creamy cauliflower pumpkin mash is my best attempt at remedying that whole sweet potato casserole situation.
With mascarpone mixed in and the strong squash flavor mellowed out by the cauliflower, the savory elements of this mash are way more palatable.
The sweetness comes in the form of just a little maple sugar (<–love that stuff), vanilla bean paste and then of course, the Udi’s vanilla granola topping which not only adds to the sweet and savory flavor balance but, also gives a much needed crunch to the otherwise creamy, smooth dish (another thing sweet potato casserole is missing!).
If this casserole/mash/bake/whatever you want to call it isn’t on your holiday table, you’re missing out. Trust me!
Love this creamy cauliflower pumpkin mash recipe?
- 1 medium head cauliflower, stems discarded, broken into small florets
- 1 cup packed roasted pumpkin (or other squash like butternut, kabocha, buttercup, etc.)
- 4 ounces mascarpone
- 2 tablespoons maple sugar (or maple syrup)
- 1 teaspoon vanilla bean paste
- 2 tablespoon almond/coconut milk
- 1/2 teaspoon cinnamon
- pinch kosher salt
- 1/3 cup Udi's vanilla granola
- 2 tablespoons chopped pecans
- Preheat oven to 350 degrees.
- Steam cauliflower florets until fork tender.
- Combine cauliflower, pumpkin, mascarpone, maple sugar, vanilla bean paste, milk, cinnamon and salt in a food processor. Process until smooth.
- Transfer the mixture into an 8x8 baking dish or smaller ramekins. Smooth the top of the mixture and top with the granola and pecans.
- Bake for 25-30 minutes.
- Remove from oven and serve warm.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 127mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.