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Mashed Butternut Squash And Potatoes

Mashed Butternut Squash and Potatoes

Mashed Butternut Squash and Potatoes

Mashed Butternut Squash and Potatoes

Mashed Butternut Squash and Potatoes
 
Mashed Butternut Squash and Potatoes
Recipe By:
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
  1. Preheat oven 400.
  2. In large bowl, toss the squash with oil and season with salt and pepper.
  3. Spread squash on baking sheet lined with foil and sprayed with PAM.
  4. Roast, turning once, until tender and lightly browned in spots.
  5. Transfer squash to food processor and puree until smooth.
  6. In large pot, cover potatoes and garlic with cold salted water. Bring to boil and then simmer until tender.
  7. Drain potatoes and garlic in colander. Shake off excess water.
  8. Add half and half and butter to pot and heat until melted.
  9. Remove from heat.
  10. Press potatoes and garlic through ricer into pot and season to taste.
  11. Stir in squash and cook until very hot.
  12. 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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