1 large butternut squash (about 2 pounds), halved lengthwise and seeded
2 pounds Yukon gold potatoes, peeled and cubed
1 tablespoon plus 2 teaspoons sea salt, divided
4 tablespoons unsalted butter
2 teaspoons fresh thyme, chopped
3/4 teaspoon freshly ground pepper
2 tablespoons orange juice
1/4 cup sour cream
How to Make It
Preheat oven to 400º. Place squash, cut side down, on rimmed baking sheet. Pour 1 cup water in bottom of pan, and bake at 400º for 40 to 45 minutes or until squash is tender when pierced with a fork. Remove squash from oven.
Place potatoes in a large pot, and cover with water by 2 inches; add 1 tablespoon sea salt. Bring to a boil over high heat; reduce heat to low, and simmer 20 to 25 minutes or until tender. Drain and place back in pot. When squash is just cool enough to touch, scoop flesh from skin, and add squash to potatoes.
Melt butter in a small sauté pan, and add thyme; simmer about 1 minute. Add butter mixture, pepper, orange juice, sour cream, and remaining 2 teaspoons sea salt to squash and potatoes. Mash until smooth and well blended. Serve warm.
Just delicious! Super easy to make. I put the squash in to roast while I got the potatoes ready and began preparing the other components of the meal. The orange juice really brightens it up. I'll be make this again, and very soon!
Very good mash that's perfect for fall. The only things I modified were that I used a tad larger squash and increased the baking time for it. I also threw in some spices laying around in my cupbord to give it some heat and extra flavor. Orange juice was a surprising but delicious twist! Definitely will make again! Thanks!
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