Mashed Potatoes with Acorn Squash|Print

Servings: 6

Acorn squash

1, halved and seeded

Water

as needed

Dried dill weed

1/2 tsp

Salt

to taste

Ground black pepper

to taste

Milk

1/2 cup

White potatoes

5, diced

Butter

2 tbsps

Dijon mustard

1 tbsp

Mashed Potatoes with Acorn Squash

Prep:

10 m

Cook:

50 m

Ready in:

60 m

Preheat the oven to 350° F (175° C/Gas mark 4).
Pour 1/2-inch water in a glass baking dish. Place the squash cut-side down in the dish.
Bake for 30 min, until tender. Remove from the oven. Scoop out the flesh.
Place potatoes in a saucepan. Pour enough water to cover the potatoes. Then, bring to a boil. Cover, and simmer for 20 min, until tender. Drain.
Transfer the potatoes to a large bowl. Mash them partially. Stir in squash, butter, Dijon mustard, dried dill weed, salt, and ground black pepper. Add milk, mashing until smooth and creamy. Enjoy your Mashed Potatoes with Acorn Squash!