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Fall-Infused Mashed Potatoes |
"The bounty of Autumn--gentle and creamy acorn squash--is jumbled in subtle ratio with mashed potatoes for a seasonal kick on an antique favorite!"
Ingredients :
- 1 acorn squash, halved and seeded
- water as wished
- 5 white potatoes, diced
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried dill weed
- salt and floor black pepper to taste
- 1/2 cup milk, or as wanted
Instructions :
Prep : 10M | Cook : 6M | Ready in : 1H |
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- Preheat oven to 350 degrees F (one hundred seventy five levels C). Place the halved acorn squash reduce-facet down in a tumbler baking dish; upload half-inch water.
- Bake within the preheated oven until soft and smooth, about 30 minutes. Remove squash from oven; scoop out flesh.
- Place potatoes in a saucepan with sufficient water to cowl; convey to a boil. Reduce heat and simmer, blanketed, till smooth and soft, approximately 20 minutes. Drain potatoes.
- Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk steadily, mashing to preferred consistency.
Notes :
- You can peel potatoes or depart pores and skin on, as desired.
- Substitute stone-floor mustard for the Dijon mustard, if desired.
- Margarine can be used in vicinity of butter.
- Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it calmly, and make clean-up less complicated.
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