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By Root 4077 0

warm to a large bowl; add the butter, sour cream, herb of your choice, salt, and pepper. Mash with a potato masher or an electric beater until smooth.

Variations: Substitute 1 pound celery root, peeled and cut into 2-inch cubes, for the turnips.

Substitute ½ pound white-fleshed potatoes, peeled and cut into 2-inch cubes, for the rutabaga.

Ginger Squash Puree

Here’s a squash version of mashed potatoes—with ginger to give it an Asian accent. Serve it as you would mashed potatoes or use it as a bed for grilled meat or fish. Makes 6 servings

1 large kabocha squash (about 2¼ pounds), split in half through the stem and seeded

1 tablespoon canola oil

3 tablespoons grated peeled fresh ginger

2 tablespoons unsalted butter

1 tablespoon honey

½ teaspoon salt

Position the rack in the center of the oven and preheat the oven to 400°F. Rub the canola oil over a large lipped baking sheet with a paper towel.

Place the squash halves cut side down on the baking sheet and roast until quite tender, about 40 minutes. Cool on a wire rack for 10 minutes.

Scrape the warm flesh out of the squash and place in a large food processor fitted with the chopping blade. Add the ginger, butter, honey, and salt. Process until smooth. Alternatively, mash the baked squash and the other ingredients in a large bowl with an electric mixer at medium speed.

Variations: You can use other squash, provided they are of the same weight. Blue Hubbard is quite creamy; pumpkin, while difficult to work with, is also good.

Some winter squash, like butternut and acorn, can have fibrous threads, rendering the final mash a bit stringy. However, if this doesn’t bother you, they make acceptable substitutes.

Curried Cauliflower, Pears, Chickpeas, and Peas

This is a new take on an East Indian classic, a hearty side dish to be paired with other bold flavors. The pears give the other vegetables a perfumed sweetness that stands up well to roasts or makes a savory main course over brown rice. Makes 6 servings

2 tablespoons mustard oil or canola oil

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1 teaspoon dry mustard

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon dried thyme

1 teaspoon salt

¼ teaspoon saffron threads

1/8 teaspoon cayenne pepper

1 head cauliflower, cut into florets (about 8 cups)

2 ripe pears, peeled, cored, and chopped

1 cup canned chickpeas, drained and rinsed

2 cups vegetable broth

1 cup shelled fresh peas or thawed frozen peas

1 cup plain yogurt (regular, low-fat, or fat-free)

Heat a large saucepan over medium heat. Swirl in the oil, then add the onion. Cook, stirring often, until translucent, about 3 minutes. Stir in the garlic and ginger; cook for 30 seconds.

Stir in the dry mustard, turmeric, cumin, cinnamon, thyme, salt, saffron, and cayenne. Cook, stirring constantly, until aromatic, about 30 seconds.

Stir in the cauliflower florets. Cook, stirring often, for 1 minute. Then stir in the pears and chickpeas; cook, stirring often, for 1 minute.

Pour in the broth and bring to a simmer, scraping up any browned bits on the pan’s bottom. Cover, reduce the heat to low, and simmer for 10 minutes.

Stir in the peas and yogurt until smooth. Simmer, uncovered, stirring often, until the cauliflower is quite tender, about 5 minutes.

Variations: Stir 2 cups chopped stemmed chard or beet greens into the stew with the peas.

Substitute 1 tablespoon yellow curry powder for the dry mustard, turmeric, cumin, cinnamon, and thyme. For a hotter dish, substitute up to 1 tablespoon Thai yellow curry paste for these spices.

Butternut Squash Soufflé with Ginger Cream

This airy, light, savory soufflé makes gorgeous dinner party fare—but does require good timing. You must serve it within a minute or two of its coming out of the oven. Makes 4 servings

1 tablespoon canola oil

1 small butternut squash (about 1 pound), split lengthwise and seeded

4 large eggs, at room temperature, separated

2 tablespoons unsalted butter, plus additional for greasing

2 tablespoons