Whipped Yams & Winter Squash Casserole

This holiday casserole blends baked yams and acorn squash into a silky, naturally sweet mash brightened with fresh orange juice and maple syrup. No butter, no cream, no marshmallows on top. Just the pure, earthy sweetness of the vegetables with warm spice.

Both the yams and squash need to be baked first, which concentrates their sugars and makes them easy to scoop and whip. A food processor gives the smoothest result, but a good old-fashioned potato masher works if you like a chunkier texture. The orange juice loosens the mixture and adds a citrus brightness that keeps it from tasting one-note sweet.

Dust the top generously with cinnamon and nutmeg before baking. Those spices bloom in the oven heat and fill the kitchen with that Thanksgiving smell.

Kitchen Tips

• Bake the squash and yams ahead of time. They can sit in the fridge for a day or two, making assembly quick when you need it.
• Taste before adding more maple syrup. Baked yams and acorn squash are already quite sweet, and you may need less than you think.
• Use fresh-squeezed orange juice, not from concentrate. The flavor difference is noticeable in something this simple.

Variations

• Swap acorn squash for butternut squash for an even creamier, sweeter result.
• Top with a pecan streusel (chopped pecans, brown sugar, a little butter) for added crunch.
• Stir in a tablespoon of fresh grated ginger for a warming, spicy kick.