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Sweetly Spicy Butternut Squash, Serves: 6-8
Ingredients
- 2 pounds butternut squash, split, seeds removed and baked until tender
- 2 large white potatoes, peeled and diced
- 1/3 cup Red Pepper Jam
- Salt and white pepper to taste
- Butter to taste (optional)
Directions
- When squash is soft, peel and mash in a large bowl until smooth.
- Boil potato cubes in salted water until very soft when pierced
with a knife. Drain potatoes and add to squash along with Red Pepper
Jam, salt and pepper. Mash with a hand-held electric mixer until
almost smooth. Add butter if desired and serve.
- For a decorative presentation, pipe mixture through a pastry bag
fitted with a fluted tip into swirled mounds on individual plates or a
platter.
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