The bounty of Autumn–soft and creamy acorn squash–is mixed in subtle ratio with mashed potatoes for a seasonal kick on an old favorite!
Ingredients
- 1 acorn squash, halved and seeded
- water as needed
- 5 large white potatoes, diced
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- ½ teaspoon dried dill weed
- salt and ground black pepper to taste
- ½ cup milk, or as needed
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water.
Step 2
Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
Step 3
Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.
Step 4
Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.
Cook’s Notes:
You can peel potatoes or leave skin on, as desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 210 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat3g | 14% |
Cholesterol12mg | 4% |
Sodium138mg | 6% |
Total Carbohydrate40g | 14% |
Dietary Fiber5g | 18% |
Total Sugars4g | |
Protein5g | |
Vitamin C42mg | 212% |
Calcium75mg | 6% |
Iron2mg | 11% |
Potassium1033mg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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