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Butternut Squash "Mashed Potatoes"

This recipe is used in my Thanksgiving Mashed Potato Threeway recipe. Enjoy!
|Written November 10, 2012

INGREDIENTS

  • 1 butternut squash
  • 1 russet potato
  • 1 tablespoon brown sugar
SERVINGS4 servings
TOTAL TIME1hour, 30 minutes
PREP10minutes
COOK1hour, 20 minutes

1

Remove the end of 1 butternut squash with the stem and then divide the whole thing in two by cutting it near the bulbous base. Then halve both of those sections lengthwise.

2

Scoop out the seeds from the base and cut the squash into equal parts.

3

Place the pieces in a baking dish with a bit of water, about 1/8 inch. Cover the dish with tinfoil and roast at 425 degrees for about an hour, or until the flesh is tender.

4

Remove the baking dish from the stove and let the squash cool. Once cooled, scoop out the flesh into a large mixing bow.

5

Peel 1 russet potatoes and store them in cold water. This prevents them from browning. If you happen to like that rustic look (I do!) then leaves some of the skin on.

6

Cut the potato into equal-sized pieces and place in a large pot with just enough water to cover the potatoes. Salt the water and bring it to a boil.

7

Simmer the potatoes for about 20 minutes or until a fork inserted into the potato meets no resistance. If the potato holds to the fork, they need to cook longer.

8

Drain them immediately when done, reserving the water for soup stalk. You can also use it as a vegan option for mashing the potatoes.

9

Add the cooked butternut squash, the cooked russet potato and one tablespoon of brown sugar to a large mixing bowl.

10

Mash until desired consistency.