Equipment
- potato masher
Ingredients
- 1 butternut squash (about 2 lbs.)
- 4 Tbsp. olive oil
- Salt and black pepper
- About 1 quart of your favorite mashed potatoes
Instructions
- Preheat oven to 375˚F. Line a sheet pan with foil or parchment paper and set aside.
- Cut squash in half lengthwise and scrape out seeds.
- Drizzle each cut side with 1 Tbsp. olive oil and sprinkle with salt and black pepper. Place the squash cut-side down on lined sheet pan, and roast for about 45 minutes or until the skin pierces easily and flesh is very soft. Remove from oven.
- Carefully remove hot flesh from skin and place in a medium mixing bowl. Add about 2 Tbsp. olive oil and sprinkle with salt and pepper. Mash with a fork or potato masher until smooth.
- Add mashed potatoes to mashed squash and fold together until mixture looks “marbled.”
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