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My review
Fall-Infused Mashed Potatoes
LenoreRockchild
"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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Ingredients
1 h servings 210 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 210 calories; 4.5 g fat; 39.6 g carbohydrates; 4.8 g protein; 12 mg cholesterol; 138 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
1/20/2016
Delicious! No need to change a thing. Creamy, tasty goodness! Thank you for the recipe.
12/1/2016
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!
12/26/2017
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 ...