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