Squash and potato mash
This recipe combines acorn squash and potatoes for a golden mash that boasts a nutty sweetness.
Ingredients
Serves: 6
- 1 acorn squash, halved and seeded
- 5 potatoes, peeled and diced
- 30g butter
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried dill
- salt and black pepper to taste
- 120ml milk, or as needed
Method
Prep:10min ›
Cook:50min ›
Ready in:1hr
- Preheat oven to 180 C / Gas 4. Place the halved acorn squash cut-side down in a glass baking dish; add water to go up the sides of the squash by about 1cm.
- 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 the 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 note
You can peel potatoes or leave skin on, as desired.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (4)
Delicious! No need to change a thing. Creamy, tasty goodness! Thank you for the recipe. - 20 Jan 2016 (Review from Allrecipes US | Canada)
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 thinking I may decrease the mustard slightly and increase the dill - but it's ALL gone. Also of note, light in the stomach rather than a heavy potato starch. This is my new favourite use of acorn squash. Thank you! - 25 Dec 2017 (Review from Allrecipes US | Canada)
This was a fun, autumn spin on a traditional classic. I didn’t alter the recipe at all and I’m happy with the end result. Super delicious! - 29 Oct 2017 (Review from Allrecipes US | Canada)
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