Butternut Squash Potatoes
1 large butternut squash
6 large russet potatoes, peeled and quartered
butter, salt, milk or cream
Quarter the squash and cook in boiling salted water until tender. In separate pot cook the potatoes in boiling salted water until tender. (You want approximately equal parts of potatoes and squash.) Scrape squash from skin into large mixing bowl.. Add drained potatoes. Add 1 stick butter, salt, and milk or cream. Mix well. Adjust salt, butter, and milk as needed. Serve with butter patties melting on top.
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