Fall-Infused Mashed Potatoes

This recipe incorporates acorn squash into mashed potatoes for a golden hue and a nutty sweetness, brightened with hints of mustard and dill.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 210 Calories

Ingredients

• 2 tablespoons butter
• salt and ground black pepper to taste
• water as needed
• 1 tablespoon Dijon mustard
• 1 acorn squash, halved and seeded
• 5 large white potatoes, diced
• 0.5 teaspoon dried dill weed
• 0.5 cup milk, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water.

Step 2

Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.

Step 3

Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.

Step 4

Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.