Butternut Squash Mashed Potatoes

INGREDIENTS
3–4 cups butternut squash, peeled, seeded, cut into 1-inch cubes
3–4 cups potatoes, peeled or not, cut into 1-inch cubes
1 tablespoon chopped rosemary leaves
1–2 tablespoons olive oil (enough to lightly coat all veggies)
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons salted butter
1/2 cup heavy cream

PREPARATION

  • Preheat oven to 375 °F.
  • Toss squash, potatoes, and rosemary with olive oil, and sprinkle with salt and pepper.
  • Spread on a baking sheet lined with aluminum foil.
  • Transfer to oven and roast until tender, approximately 30-40 minutes. Stir cubes occasionally to avoid browning on sides.
  • Meanwhile gently heat butter and cream in a small saucepan until butter has melted completely.
  • When squash and potatoes are fork-tender, place in a bowl, and pour desired amount of butter mixture over vegetables.
  • Mash with a hand masher, and add more salt and pepper to taste. Don’t over-mash, or potatoes can get gluey.
  • If veggies seem dry, add a bit more melted butter and/or warmed cream.

Serves 3–4 as a side dish. Prep time, 15 minutes; cook time, 30–40 minutes.

Cook’s note: If you’re a fan of onion, thinly slice a yellow onion and sauté it separately on medium heat in butter or olive oil until soft and translucent, then stir in with potatoes and squash after mashing.

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.