It’s Thanksgiving day, do you know what you’re having for dinner? If not, or for some reason your plans changed, I have a fun and easy dish you can make without going to the store. This is the last minute Thanksgiving main course of your dreams!
Also if you’re reading this after your dinner and have leftover mashed potatoes this is a perfect use for them.
For this Mashed Potato Crusted Butternut Squash, Brussels Sprouts, and Tofu Pie you’ll need potatoes, butternut squash (or sub another orange vegetable like carrots), Brussels sprouts (or another green veggie like kale), and a container of silken tofu in your pantry.
This is another in my series of posts sponsored by the Idaho Potato Commission. I love potatoes and they make a great pie crust. What a versatile veggie!
After you cook up the Idaho® Potatoes, mash them to make the crust. Then pat a thick layer of the mashed potato in your oiled pie pan. Be sure to take the time to build up the sides of the crust. You bake the crust by itself first to get it good and sta
Next, you make the tofu custard, pour it into the baked crust, and place the vegetable mixture on top. Bake the whole thing and you have your whole dinner right there in one little pie.