SIMPLE BRUSSELS SPROUTS CASSEROLECASSEROLE:6 slices bacon, chopped1 c. chopped yellow onion2 lbs. Brussels Sprouts, ends…
Mashed Butternut Squash and Potatoes
| Mashed Butternut Squash and Potatoes | Print |
Recipe By: Alice Morrow
Mashed Butternut Squash and Potatoes
Ingredients
- 1 (3 lb.) butternut squash, peeled, seeded and sliced ½” thick
- 2 T. vegetable oil
- 3 lbs. Yukon gold potatoes, peeled and quartered
- 6 garlic cloves
- 1 c. half and half
- 1-2 sticks butter
- Salt and pepper to taste
Instructions
- Preheat oven 400.
- In large bowl, toss the squash with oil and season with salt and pepper.
- Spread squash on baking sheet lined with foil and sprayed with PAM.
- Roast, turning once, until tender and lightly browned in spots.
- Transfer squash to food processor and puree until smooth.
- In large pot, cover potatoes and garlic with cold salted water. Bring to boil and then simmer until tender.
- Drain potatoes and garlic in colander. Shake off excess water.
- Add half and half and butter to pot and heat until melted.
- Remove from heat.
- Press potatoes and garlic through ricer into pot and season to taste.
- Stir in squash and cook until very hot.
- Transfer to serving dish and serve right away.
Notes
*****I find cutting squash very difficult. I like to place the whole clean squash on lined baking sheet and bake until tender. Then I peel and remove seeds. If you do not have a ricer you can use a food mill or fine mesh sieve. Careful if you do it by hand, the potatoes can become gluey. If you want to eat later, place the mixture into a casserole dish and heat in oven when ready to eat.
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