Butternut Squash and Potato Mash

QSis

Grill Master
Staff member
Gold Site Supporter
I'm not a huge fan of mashed potatoes - if I never had them again, I wouldn't miss them. This would be a great way to use leftover mashed.

This recipe came from Taste of Home magazine. I cut it in half, and didn't measure anything.

I didn't think the sesame seeds added much, but the cumin was nice. Maybe some thyme next time.

Lee

Butternut Squash and Potato Mash

8 cups cubed butternut squash (about 4 pounds)
4 medium potatoes, cubed
16 cloves of garlic
2 T sesame seeds
1 teas. ground cumin
1 cup shredded Colby-Monterey Jack cheese (I used a 4 cheese Mexican blend)
2 T butter
salt and pepper

Boil squash and potatoes until tender, about 15 minutes.

Toast sesame seeds and cumin in a dry pan for a few minutes, until aromatic.

Drain squash mixture, mash, adding butter, cheese, salt and pepper. Sprinkle with sesame seed mixture.
 

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