Follow your favorite mashed potato recipe to completion. Executive Chef Todd Knoll recommends heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases the risk of over mashing.
Slice acorn squash in half lengthwise, seed and then slice into 1/8-inch-thick segments. Season with salt and pepper and sauté in extra virgin olive oil approximately one minute per side. Reserve warm.
Using a ratio of three parts mashed potato to one part purée, add puréed butternut squash and half of the butternut cubes into mashed potatoes, mixing with a spoon until evenly colored.
Fold in pumpkin seed oil and brussels sprout leaves, reserving a few leaves for garnish.
Garnish with a handful of diced butternut squash, acorn squash segments and pumpkin seeds. Season to taste and serve.