A Jerry James Stone Recipe
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Ingredients
- 1 butternut squash
- 1 russet potato
- 1 tablespoon(s) brown sugar
Instructions
- 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.
- Scoop out the seeds from the base and cut the squash into equal parts.
- 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.
- Remove the baking dish from the stove and let the squash cool. Once cooled, scoop out the flesh into a large mixing bow.
- 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.
- 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.
- 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.
- Drain them immediately when done, reserving the water for soup stalk. You can also use it as a vegan option for mashing the potatoes.
- Add the cooked butternut squash, the cooked russet potato and one tablespoon of brown sugar to a large mixing bowl.
- Mash until desired consistency.
- Enjoy!
