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
- 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.