Recipe Tip: Consider adding a dash of ground cinnamon or nutmeg to this recipe for a beautiful aroma.
Sweetly Spiced Butternut Squash
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Directions
Item No.
101308
Item No.
101326
Ingredients
- 2 pounds butternut squash, split in half lengthwise and seeds removed
- 2 large white potatoes (about 2 pounds), peeled and cut into 1-inch cubes
- 1 cup Stonewall Kitchen Red Pepper Jelly or Hot Pepper Jelly
- Salt and white pepper, to taste
Directions
- Preheat oven to 350° F. Place squash cut sides down in a baking dish. Pour water into dish around squash halves. Bake until tender and easily pierced with a fork, about 1 1/2 hours. Add more hot water if needed. Remove from oven and carefully remove skin. Set squash aside.
- Boil potato cubes in salted water until very soft when pierced with a knife.
- Drain potatoes and add to squash along with jelly. Add salt and pepper to taste.
- Mash by hand until almost smooth, or use an electric mixer. Add butter if desired and serve.
