A delightful twist on classic mashed potatoes, combining the sweetness of roasted butternut squash with the creaminess of potatoes.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated to achieve even roasting.
Toss the cubed butternut squash with olive oil, salt, and pepper.
Coating the squash evenly helps it roast uniformly.
Spread the squash on a baking sheet lined with aluminum foil.
Lining the sheet with foil makes cleanup easier.
Place the whole potatoes and the baking sheet with squash in the oven. Roast for 30-40 minutes for the squash and 45-60 minutes for the potatoes, until both are tender.
Check the squash halfway through and stir to prevent sticking.
Once roasted, scoop the potato flesh out of the skins and discard the skins.
Let the potatoes cool slightly before handling to avoid burns.
Combine the roasted squash and potato flesh in a mixing bowl.
Mixing while warm makes mashing easier.
Melt the butter with the cream in a small saucepan over low heat.
Stir constantly to prevent the cream from scorching.
Pour the butter and cream mixture over the vegetables and mash until smooth. Adjust seasoning with additional salt and pepper if needed.
For a creamier texture, use a hand mixer instead of a masher.
Serve the mash warm as a side dish.
Garnish with a sprinkle of fresh herbs like parsley for added color.
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