Mashed Squash & Potatoes

I had cooked squash in the fridge, from an aborted attempt at making a baked squash casserole thing (since it had dairy in it, I abandoned the recipe).  I didn’t want to waste a whole squash, so I got creative… yes, this is me being creative 😉

This basically tasted like mashed potatoes- add more salt & pepper for extra flavor.

Mashed Squash & Potatoes

A Cooking Sugar original

Ingredients:

  • 1 medium butternut squash (acorn or kabocha would probably work too)
  • 8 medium potatoes, washed
  • 1 c chicken broth
  • salt & pepper to taste
  • diced fresh chives to taste (optional)

Directions:

  • Cut the squash into 1 inch cubes, removing the outer skin as you go.  Boil in water until soft, about 20-30 minutes
  • If you want, peel the potatoes.  Cut them into 1/2 inch cubes.  Boil in water until soft, about 20 minutes.  You could probably boil with the squash & just check the tenderness often after 20 minutes
  • Drain the squash & potatoes, then transfer to a large bowl.  Add chicken broth, salt & pepper, and chives.
  • Using a hand-held mixer or potato masher, smash up the squash & potatoes; serve warm
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