Delicata Squash and Potato Puree
Sacramento Natural Foods Co-op
1 Tbsp. Olive oil or butter
1 lb potatoes, peeled and quartered
1 lb delicata squash
½ to 1 cup chicken or vegetable stock
salt and pepper to taste
Cut the squash in half, then bake cut side down for 30 minutes at 350 degrees or until tender. Scoop out the flesh.
Cover potatoes with water, add 1 tsp. salt and cook until tender. Drain in a colander. Place back in the pot.
Add the squash, olive oil or butter and some of the stock. Mash with a potato masher or put through a food mill until smooth. Add more stock as necessary. Season to taste with sea salt and freshly cracked pepper.
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