Breadcrumbs

butternut squash and potato mash

Total Time: 35 Minutes
Prep Time: 15 Minutes
Cook: 20 Minutes

Ingredients

Yield: 10 Servings

    • 8 cups cubed peeled butternut squash (about 4 lbs)
    • 4 cups cubed peeled potatoes (about 4 medium)
    • 16 garlic cloves, peeled
    • 2 Tbsp sesame seeds
    • 1 tsp ground cumin
    • 1 cup (4oz) shredded Colby-Jack cheese
    • 2 Tbsp butter
    • 1 1/2 tsp salt
    • 1/2 tsp pepper

Directions:

    1. Place butternut squash, potatoes, and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
    2. Meanwhile, in a dry small skillet, toast sesame seeds and ground cumin over medium-low heat for 3-4 minutes or until aromatic, stirring frequently; removed toasted mixture from heat.
    3. Drain squash mixture. Mash vegetables, adding cheese, butter, salt, and pepper. Sprinkle with sesame seed mixture.

 

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