Winter Squash

Delicata (or Sweet Dumpling) Squash & Potato Puree

Posted by Carole Koch

1 2-pound Delicata squash (or equivalent sweet dumpling squash)
1 pound potatoes, peeled and quartered
1 cup heavy cream or half and half
2 tablespoons butter or olive oil
1/4 cup finely chopped fresh chives
salt and freshly ground pepper to taste

Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 teaspoon salt. Bring to a boil and cook until both the squash and potatoes are fork-tender, 30 to 40 minutes. Drain liquid, reserving about 1 cup. Add cream and butter to potato-squash mixture. Using a potato masher, mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if a thinner is desired.

Serves 4.

From www.seedsofknowledge.com.

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