Ingredients1 h servings 210
- 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.
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 210 calories; 4.5 39.6 4.8 12 138 Full nutrition
ReviewsRead all reviews 4
Delicious! No need to change a thing. Creamy, tasty goodness! Thank you for the recipe.
This is very good! I used less potatoes because it was only me eating it, but the flavor was great. A wonderful fall dish and I may do them next year for thanksgiving!
Seems I only review things when I love them - and we all loved this! Made exactly to recipe. Found the squash to be just under 1/2 the mix - recipe was very light and fluffy and flavourful. Was ...