Project Description

Sweetly Spiced Butternut Squash


  • 2 pounds butternut squash, split, seeds removed and baked until tender
  • 2 pounds large white potatoes, peeled and diced
  • One 13 ounce jar Stonewall Kitchen Pepper Jelly
  • Salt and white pepper


  1. When squash is soft, peel and mash in a large bowl until smooth.
  2. Boil potato cubes in salted water until very soft when pierced with a knife.
  3. Drain potatoes and add to squash along with pepper jelly, salt and pepper to taste.
  4. Mash by hand, or use an electric mixer, until you reach desired smoothness.
  5. Add butter if desired and serve.