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+ servings
Squash timbales on a tray.
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5 from 1 vote

Root Vegetable Timbales with Sage Brown Butter

Get your family's favorite vegetables in one dish!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: American
Servings: 12 timbales
Calories: 173kcal

Ingredients

Sweet Potato/Squash Purée

  • 3 cups sweet potatoes peeled, diced (about 2 medium)
  • 3 cups butternut squash peeled, diced (about 1 small)
  • ¾ cup sour cream
  • 2 eggs
  • 1 teaspoon baking powder
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Rutabega purée

  • 3 cups rutabaga peeled, diced (about 1 medium)
  • cup butter
  • 15-18 sage leaves chopped roughly
  • ¼ cup chicken or vegetable broth

Other

  • 12 whole pecans
  • 12 muffin tin liners

Instructions

  • Cover sweet potato and squash dice with water and simmer over medium heat approximately 20 minutes, til fork tender. Simmer rutabaga dice in a separate sauce pan approximately 20 minutes til fork tender. (Or - in my pressure cooker it took 4 minutes at high pressure for the squash and sweet potato, and 8 minutes for the rutabaga).
  • Preheat oven to 350 degrees.

Sweet Potato/Squash Purée

  • Mash squash and sweet potato together.
  • Mix all other sweet potato/squash puree ingredients into the mashed sweet potato and butternut squash. Set aside.

Rutabaga Purée

  • Mash rutabaga in a small bowl.
  • In a small sauce pan, melt the butter over medium heat and wait til the milk solids turn golden brown (about 5 minutes). Stir in the chopped sage. Add the chicken or vegetable broth and simmer another 3 minutes. Stir into the rutabaga mash, mixing well. Set aside.

Assemble

  • Line 12 muffin cups with paper liners.
  • Place ½ cup of sweet potato/squash purée in the bottom of the muffin cup.
  • Spread ¼ cup of rutabaga mixture on top of the squash layer.
  • Bake in oven for 30 minutes. Toast pecans during last 15 minutes in a single layer in a separate pan. When done, let cool 15 minutes and remove paper liners. Transfer to serving platter and top with a toasted pecan.

Nutrition

Calories: 173kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 148mg | Potassium: 391mg | Fiber: 3g | Sugar: 12g | Vitamin A: 8682IU | Vitamin C: 17mg | Calcium: 92mg | Iron: 1mg