For a side dish to tonight’s dinner I tried something new to see how it would taste. I liked it, Kirk was ‘meh’ on it. Ah well! It was though a nice approach to mashed potatoes that were good for you.
And sorry about the blurry photo….it was a “take a photo right as I was about to eat dinner” 😉
Butternut Squash Mashed Potatoes
- 12 ounce package cubed butternut squash
- 2 large russet baking potatoes
- A bit of your favorite buttery spread (I used Melt)
- Ground black pepper to taste (and salt if desired)
Rinse the butternut squash and shake off. Place in a steamer basket (one that comes with a tall pot works best).
Scrub the potatoes, peel, rinse and then cut the potatoes to about the same size as the butternut squash. Add to the basket.
Put a couple of inches of water in the pot, put the basket on top, put the lid on and bring to a boil.
Turn the heat down to medium-high and let steam for about 15 minutes or until tender when pierced with a fork.
Take off the stove and shake the basket until it is done draining, let air dry for a couple of minutes.. Drain off the water in the pot. Add the potatoes back in and add a Tablespoon or two of spread along with the pepper, mash until smooth.