Smashed Rutabagas With Ginger-Roasted Pears

• 4 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
• Nonstick vegetable oil spray
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 teaspoons sugar
• 3 firm Anjou pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
• 1/3 cup heavy whipping cream
• 5 tablespoons butter
• 1 tablespoon chopped fresh thyme
• Coarse kosher salt

1. Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
2. Meanwhile, preheat oven to 400u0b0F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
3. Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD:

rutabagas, vegetable oil spray, extravirgin olive oil, lemon juice, fresh ginger, sugar, heavy whipping cream, butter, thyme, kosher salt

Taken from www.epicurious.com/recipes/food/views/smashed-rutabagas-with-ginger-roasted-pears-240414 (may not work)