Sweetly Spiced Butternut Squash
Ingredients
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2 lbs. butternut squash, split in half lengthwise and seeds removed
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2 large white potatoes, (about 2 pounds), peeled and cut into 1-inch cubes
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1 cup Stonewall Kitchen Red Pepper Jelly
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Salt and white pepper
Directions
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Preheat oven to 350°F. Place squash cut sides down in a baking dish. Pour water into dish around squash halves. Bake until tender and easily pierced with a fork, about 1 1/2 hours. Add more hot water if needed. Remove from oven and carefully remove skin. Set squash aside.
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Boil potato cubes in salted water until very soft when pierced with a knife.
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Drain potatoes and add to squash along with Red Pepper Jelly, add salt and pepper to taste.
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Mash by hand until almost smooth, or use an electric mixer. Add butter if desired and serve.
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