Mashed Potatoes and Squash
Category : Potato
1 kg butternut squash, halved & seeded 2 lb
500 g red potatoes, cubed 1 lb
3 garlic cloves, peeled
50 ml gruyere cheese, finely grated 4 tbsp
salt & pepper to taste
Place squash halves cut side down on greased baking sheet. Bake in preheated 350 F (180 C) oven until squash is very tender when pierced with a fork, about 1 hour. Scoop out squash pulp, transfer to bowl and mash until almost smooth. Meanwhile; cook potatoes and garlic in large saucepan of boiling salted water until potatoes are very tender, about 20 minutes. Drain. Return potato mixture to saucepan and mash until almost smooth. Add squash and mash to blend. Stir in 3 tablespoons (45 ml) cheese. Season to taste with salt and pepper. Transfer mashed mixture to 9 inch (23 cm) glass pie dish. Sprinkle with remaining tablespoon (15 ml) cheese.
Bake vegetable mixture in 450 F (230 C) oven until heated through, about 15 minutes if at room temperature or 25 minutes if chilled. Serve hot.