Rutabaga and Winter Squash with Nutmeg

from The Vegetarian Compass
by Karen Hubert Allison

I prefer a rich, meaty squash, such as hokkaido or kobocha, for this recipe. You may wish to add more honey to suit your own taste. I mash the vegetables by hand since I prefer this dish with some texture. I like grating a little Cheddar into it, or topping it with a dollop of kefir.

2 cups peeled rutabaga chunks
2 cups peeled kobocha or acorn squash chunks
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 tablespoon honey, or to taste
1/2 cup grated sharp white Cheddar (optional)
Garnish: 1/4 cup chopped fresh cilantro

Put the rutabaga chunks in one layer in a steamer basket, cover, and steam over boiling water until tender. Transfer to a suacepan. Steam the squash until tender and add to the rutabaga. Mash the vegetables coarsely, leaving some texture. Add the cinnamon, nutmeg, and honey to taste. Heat through and serve hot as is, or mixed with a little Cheddar. Sprinkle cilantro on top just before serving.

Serves 4

© 1998 by Karen Hubert Allison