Thanksgiving recipe: Smashed squash and sweet potato with candied walnuts and lemon zest

SMASHED SQUASH AND SWEET POTATO

WHAT YOU'LL NEED:

1 large butternut squash, peeled and cubed

2 large sweet potatoes, peeled and cubed

1/4 cup extra-virgin olive oil

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

Salt

Pepper

1/2 cup pure maple syrup

1/2 stick (4 tablespoons) butter

Candied walnuts and lemon zest (see recipe below)

HOW TO:

1. Preheat oven to 375 degrees. In a large bowl, toss squash and sweet potatoes with olive oil, coriander, cinnamon, salt and pepper. Place ingredients on 1 or 2 baking sheets (lined with parchment or a nonstick mat) and bake until soft and golden, about an hour.

2. Meanwhile, combine maple syrup and butter in a small saucepan over low heat until butter melts. When vegetables are done, transfer to large bowl, pour maple-butter mixture over them and roughly smash with a large spoon. Taste for salt and pepper. Heap into ovenproof serving dish and keep warm. Just before serving, sprinkle on walnut-lemon topping. Makes 8 to 10 servings.

CANDIED WALNUTS AND LEMON ZEST

WHAT YOU'LL NEED:

2 cup walnuts

3/4 cup plus 1 tablespoon sugar, divided

Salt

Zest of 2 lemons

HOW TO:

1. Preheat oven to 350 degrees. Spread walnuts on baking sheet and toast until fragrant and lightly colored, about 8 minutes.

2. Meanwhile, put 3/4 cup sugar and pinch of salt in a heavy, light-colored saucepan. Cook over medium heat and when sugar starts to melt, stir with a wooden spoon. Once sugar melts, it will begin to color quickly.

3. When the melted sugar is medium amber, take pan off heat, add walnuts and stir quickly to coat each nut. Turn nuts out onto a parchment-lined baking sheet and try to spread them out into 1 layer. When cool, roughly chop to break nuts up. Makes 2 cups.

4. Toss lemon zest with 1 tablespoon sugar. Spread on parchment-lined cookie sheet and bake in a 350-degree oven until sugar melts and zest turns lightly golden, about 10 minutes. Cool. Makes about 2 tablespoons.