Butternut Squash & 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:
- 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.
- 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.
- Drain squash mixture. Mash vegetables, adding cheese, butter, salt, and pepper. Sprinkle with sesame seed mixture.