Name: Fall-Infused Mashed Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1
Ingredients: 1 acorn squash, halved and seeded; water as needed; 5 large white potatoes, diced; 2 tablespoons butter; 1 tablespoon Dijon mustard; 0.5 teaspoon dried dill weed; salt and ground black pepper to taste; 0.5 cup milk, or as needed

Fall-Infused Mashed Potatoes

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Prep Time:
10 minutes

Cook Time:
50 minutes

Total Time:
60 minutes

Golden mashed potatoes with nutty sweetness from acorn squash, hints of mustard and dill.

Ingredients:

1 acorn squash, halved and seeded
water as needed
5 large white potatoes, diced
2 tablespoons butter
0.5 teaspoon dried dill weed
salt and ground black pepper to taste
0.5 cup milk, or as needed

Instructions:

Preheat the oven to 350 degrees F (175 degrees C) and place halved acorn squash cut-side down in a glass baking dish with 1/2-inch of water.
Bake in the preheated oven for about 30 minutes until squash is soft and tender. Then, remove from oven and scoop out the flesh.
In a saucepan, cover the potatoes with water and bring to a boil. Lower the heat and simmer with the lid on until the potatoes are soft and tender, about 20 minutes. Drain the potatoes.
In a large bowl, mash the potatoes partially, then mix in the squash flesh, butter, mustard, dill, salt, and pepper. Gradually add milk and continue mashing until reaching desired consistency.

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