I oftentimes feel a lingering regretful feeling that I am neglecting my blog. It seems as if most people have the ‘sorry I haven’t posted in a while’ post, back in LiveJournal days. Now it’s scheduling and sponsored content and all these important things I have trouble keeping up with! So, here I am, on the last day of the Blogsgiving dinner roundup writing my post at 7:30 PM on a Friday before a date with a friend to go get Indian food. Life is busy and important, but I think it’s even more important to pay attention to the things that make us happy, like pressing ‘publish’ and watching the ‘likes’ rack up. Feels pretty good to know that people like your content and are willing to spend time out of trolling Instagram to check out your latest read.
So thank you friends for reading! Or, at least, for scrolling through this nonsense for the photos and recipes. It feels great to have a creative outlet for my styling and recipe development antics. Thanks to Meghan from Cake ‘n Knife and Susannah from Feast + West, my Thanksgiving-inspired recipes serve a purpose! Thank you to my food blogging friends, my recipe testers, and those who comment with fabulously indulgent nice things. I appreciate everyone who supports my nonsense hobby turned career and I look forward to more! Cheers to Blogsgiving!
- 1 medium butternut squash
- 2 medium organic sweet potatoes
- 1/2 stick butter, melted
- 2 tablespoons honey
- 2 teaspoons pumpkin pie spice
- Thyme, for garnish
- Preheat oven to 350 degrees. Pierce squash and sweet potatoes a couple times with a knife. Place whole squash and potatoes on a foil- lined baking sheet and bake for 1 hour, or until super tender. Let cool.
- Remove skins. In a food processor, puree butternut squash with 2 tablespoons butter, 1 tablespoon honey, and 1 teaspoon pumpkin pie spice until silky smooth. Pour squash into a serving dish.
- Repeat process with sweet potatoes and remaining butter, honey and pumpkin pie spice. Add some water if sweet potato mash isn't smoothing out. Add to butternut squash puree.
- Using a spoon, make swirls and swoops throughout the mash. Sprinkle with thyme leaves and more honey, if desired. Enjoy!
Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are more than 60 blogs sharing recipes this week!
The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see all the whole menu in Part 1 and Part 2 of the recipe round-up.