Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

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Read the full recipe after the video.

Recipe Summary

cook:
50 mins
total:
1 hr
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.

  • 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.

  • 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.

Substitute stone-ground mustard for the Dijon mustard, if desired.

Margarine can be used in place of butter.

Nutrition Facts

210 calories; protein 4.8g; carbohydrates 39.6g; fat 4.5g; cholesterol 11.8mg; sodium 137.9mg. Full Nutrition
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