Mashed Potatoes with Butternut Squash
Roasting the squash is much easier than cooking it on top of the stove because you don't have to peel it first. The butter is browned for a nutty flavor. This goes particularly well with pork chops.
1 medium butternut squash (2 pounds), halved lengthwise and seeded
1 pound baking potatoes, peeled and quartered
3 tablespoons butter
1/4 cup hot milk
1/2 teaspoon grated orange zest
1/2 teaspoon salt
Pinch of cayenne
1. Preheat the oven to 375°F. Line a jelly-roll pan with foil. Place the squash halves cut sides down on the foil. Bake 1 hour, or until tender. Turn the squash over and let cool.
2. Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil, reduce the heat, cover, and cook 15 to 20 minutes, or until tender. Drain the potatoes.
3. In a small skillet, melt the butter over low heat. Cook until browned, about 2 minutes, and set aside.
4. Return the hot potatoes to the pan. Mash with a potato masher until smooth. Add the milk and mash until blended. With a spoon, scoop the squash into the potatoes. Add half of the browned butter, the orange zest, salt, and cayenne. Mash until blended. Reheat over low heat, stirring constantly, until hot. Turn into a serving dish and make indentations with the back of a spoon. Drizzle the remaining butter over the top.
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Excerpted from 50 BEST MASHED POTATOES by Sarah Reynolds Copyright© 1997 by Sarah Reynolds. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.