Mar 27, 2008

another great way to use squash

This is a woooonderful recipe.


Browned-Butter Butternut squash potato mash

3 medium sized potatoes
a small butternut squash (or half a large one).
Steam the squash and potatoes for 20 minutes. Open up the squash, cut away the rind and seeds, chunk it. Chunk the potatoes. steam for an additional 10 minutes.
Mash up with 2 tb butter, 1 tsp salt, and 1/3 cup of milk.

In another pan, take fresh, chopped sage leaves and two more tablespoons of butter and put them on medium heat. The butter will brown and foam; turn the stove off immediately. Serve the potatoes with the sage/butter drizzled on top. Yummmmm. the sage tastes so nice and beautiful and mild and crispy, and the flavors are so delicious together.

2 comments:

Janell said...

Butternut squash scare me because they're so big, I have no idea how to start in at 'em, and I have no idea how to judge "undercooked" vs "just right" vs "overcooked." To date, despite once purchasing a nice-appearing squash, I've still never tasted it.

NoSurfGirl said...

Janell,

it's good stuff. Don't try to cut it open before you steam it, though... it's like cutting pumpkin only harder. This recipe originally called for cutting up a raw squash... I like to keep work and strained muscles to a minimum.