Contributed by (Recipe adapted from “RecipeLink” at www.recipelink.com)

Ingredients

1 lb Turnips, peeled and cut into 1-inch cubes
1 Acorn squash, peeled and cut into 1-inch cubes
½ C Heavy cream
1 Egg
1/8 tsp Nutmeg
1 tsp Salt
¼ tsp Pepper
1/4 C fresh Breadcrumbs
1 Tbs Olive Oil

Instructions

Place turnips and squash in large 5-quart pot and cover with water. Bring to a boil over medium heat, then reduce heat and simmer 20 minutes or until vegetables are tender; drain and mash. Add cream, egg, nutmeg, salt, and pepper. Whip mixture until uniform. Sprinkle breadcrumbs on top and drizzle with oil. Bake at 350°F for 35 to 40 minutes. Serve immediately.

Yield: 3 servings

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