Name: Fall-Infused Mashed Potatoes recipe
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

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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

Nutrition Info

209.9 calories carbohydrate: 39.6 g cholesterol: 11.8 mg fat: 4.5 g fiber: 5 g protein: 4.8 g saturatedFat: 2.7 g servingSize: - sodium: 137.9 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

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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