Butternut Squash Mashed Potatoes

Name: Butternut Squash Mashed Potatoes
Ingredients: 2 lbs butternut squash, peeled, seeded, cut into 1-inch cubes; 2 tablespoons olive oil; 1 tablespoon kosher salt; black pepper, to taste; 2 lbs idaho potatoes; 4 tablespoons salted butter; 1/2 cup heavy cream

7 ingredients

9 steps

Ingredients

2 lbs butternut squash, peeled, seeded, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon kosher salt
black pepper, to taste
2 lbs idaho potatoes
4 tablespoons salted butter
1/2 cup heavy cream

Directions

1

Preheat oven to 375 degrees F.
2

Toss squash with olive oil and sprinkle with salt and pepper.
3

Spread on a baking sheet lined with aluminum foil.
4

Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes.
5

Stir squash cubes occasionally to avoid browning on sides.
6

When fork-tender, split potatoes down middle and scoop out insides. Discard skins.
7

Combine potatoes with squash in a bowl.
8

Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables.
9

Add salt and pepper to taste and mash with a hand masher.