Mashed Potatoes and Squash with Gruyere

1. 1

   Preheat oven to 350F.

2. 2

   Spray baking sheet with nonstick spray.

3. 3

   Place squash halves, cut side down, on prepared sheet.

4. 4

   Bake until squash is very tender when pierced with fork, about 1 hour.

5. 5

   Scoop out squash pulp; transfer to bowl and mash until almost smooth.

6. 6

   Meanwhile, cook potatoes and garlic in large saucepan of boiling salted water until potatoes are very tender, about 20 minutes.

7. 7

   Drain.

8. 8

   Return potato mixture to saucepan and mash until almost smooth.

9. 9

   Add squash and mash to blend well.

10. 10

    Stir in 3 tablespoons cheese.

11. 11

    Season to taste with salt and pepper.

12. 12

    Transfer mashed vegetable mixture to 9-inch-diameter glass pie dish.

13. 13

    Sprinkle with remaining 1 tablespoon cheese.

14. 14

    (Can be prepared 1 day ahead.

15. 15

    Cover and refrigerate.)

16. 16

    Preheat oven to 450#&176;F. Bake vegetable mixture until heated through, about 15 minutes if at room temperature or 25 minutes if chilled.

17. 17

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.