I am so excited to be trying this recipe out. Don't these potatoes look like the best side item ever? They are so perfect for fall and this recipe serves 8! It is also an extremely inexpensive option since you are only really needing a few inexpensive vegetables and some canned pumpkin.
To add a bit in the flavor category, try making this with real pumpkin instead. One cup canned pumpkin equals about one small to medium pumpkin. Baking pumpkin is also ridiculously easy. If you are not sure about how to bake it, check out the how-to I made last year here. I just get the regular pumpkins that are sold in the grocery at this time of year, but if you want a bit more pumpkin info, here is a list of pumpkin types and what they are cooked with. Really, when it comes to pumpkins for cooking, as long as you do not get one meant for carving, you are set.
If you have taken a look at this recipe yet, you may be shocked that I am recommending it because of the crazy high amounts of butter. Butter is one of those things we all try to eat less of. The way I would recommend dancing around this massive butter overload is by using olive oil instead. Olive oil is a great butter replacement that is easier for our bodies to break down since there are no double carbon-carbon bonds. It also has a bit more nutrients than your usual butters. Here is a great conversion table for replacing butter with olive oil.
This grilled corn and herb butter also looks incredible. Just to make you drool a bit more ;)