Butternut Squash Mashed Potatoes

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Toss squash with olive oil and sprinkle with salt and pepper.

3. 3

   Spread on a baking sheet lined with aluminum foil.

4. 4

   Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes.

5. 5

   Stir squash cubes occasionally to avoid browning on sides.

6. 6

   When fork-tender, split potatoes down middle and scoop out insides. Discard skins.

7. 7

   Combine potatoes with squash in a bowl.

8. 8

   Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables.

9. 9

   Add salt and pepper to taste and mash with a hand masher.

* Per serving · 4 servings · Values may vary.

No additional tips available.