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If your Thanksgiving menu isn't set in stone yet, you could try something new. 

Swap your traditional sweet potatoes for a squash-plantain puree. The dish comes together in just 30 minutes. 

Chef Amalia Moreno-Damgaard showed MPR News host Clay Masters how to make this easy — and delicious — recipe using the Latin American sweet auyama pumpkin and ripe plantains.

Press play above to listen to their conversation.

Simmer the plantains with the cinnamon stick in enough water to cover until the peels retract, about 10 minutes. Peel and add to the bowl of a mixer with the paddle attachment.

Microwave one squash half on high for about 8 minutes, or until soft. Scoop out and save the seeds. Transfer the pulp to the mixer with the plantains. (Alternatively, mash ingredients in a bowl with a masher).

Rinse the seeds in a wide mesh colander to remove the fibers, pressing down gently to separate them. Spread on a small baking sheet, toast on high for 1 minute, then reduce to medium-low and continue toasting until golden to deep brown, about 6 minutes. Watch carefully, as they burn easily. Set aside.

Add the remaining ingredients (except garnishes) and purée on low speed until smooth. Taste and adjust sweetness or salt as needed.

Spoon into a serving dish and top with toasted seeds and culantro, or parsley.

 Choose very ripe, soft plantains with nearly black peels. Auyama squash and culantro (not cilantro) are a Central American squash and herb commonly used in the Latin Caribbean. Look for both at your local Latino grocery store — call ahead to confirm availability.

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Chef Amalia Moreno-Damgaard showed MPR News host Clay Masters how to make this easy — and delicious — recipe using the Latin American sweet auyama pumpkin and ripe plantains.


Appetites: A recipe for a comforting, Latin American-inspired Thanksgiving

Appetites: A recipe for a comforting, Latin American-inspired Thanksgiving

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